Ann-Charlotte Eliasson (Former)
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- 2006
-
Mark
Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio
(
- Contribution to journal › Article
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Mark
Influence of native lipids on the rheological properties of wheat flour dough and gluten
(
- Contribution to journal › Article
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Mark
Carbohydrates in Food
- Book/Report › Anthology (editor)
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Mark
Starch: Physicochemical and Functional Aspects
2006) p.391-469(
- Chapter in Book/Report/Conference proceeding › Book chapter
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Mark
Surface tension and WAXS diffraction studies of binding cetytrimethyl-ammonium bromide to gamma irradiated and nonirradiated potato starch
(
- Contribution to conference › Abstract
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Mark
DSC studies of retrogradation and amylose-lipid complex transition taking place in gamma irradiated wheat starch
(
- Contribution to conference › Abstract
- 2005
-
Mark
DSC studies of gamma-irradiation influence on amylose-lipid complex transition in wheat flour
(
- Contribution to journal › Article
-
Mark
Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch
(
- Contribution to journal › Article
-
Mark
Effect of surfactant structure on the pasting properties of wheat flour and starch suspensions
(
- Contribution to journal › Article
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Mark
Influence of the whey proteins b-lactoglobulins and a-lactalbumin on retrogradation of starch
(
- Contribution to journal › Article