Helena Larsson (Former)
11 – 19 of 19
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- « previous
- 1
- 2
- next »
- 2004
-
Mark
On the swelling properties of gluten in the presence of salts and reduced pH
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Synthesis of boronate-contaming copolymers of N,N-dimethylacrylamide, their interaction with poly(vinyl alcohol) and rheological behaviour of the gels
(
- Contribution to journal › Article
- 2003
-
Mark
On the dispersion and small-amplitude oscillation measurements of high amylopectin potato starch.
(
- Contribution to journal › Article
-
Mark
Protein composition in different phases obtained by the ultracentrifugation of dough.
(
- Contribution to journal › Article
- 2002
-
Mark
Effect of physical state of nonpolar lipids on rheology and microstructure of gluten-starch and wheat flour doughs
(
- Contribution to journal › Article
-
Mark
Effect of pH and sodium chloride on wheat flour dough properties: Ultracentrifugation and rheological measurements
(
- Contribution to journal › Article
-
Mark
Viskositeten – inte mängd betaglukan, avgörande för blodglukos- och insulinsvar efter kornbröd
2002) Livsmedelsforskardagarna, 2002(
- Contribution to conference › Abstract
-
Mark
Viskositeten – inte mängd betaglukan, avgörande för blodglukos- och insulinsvar efter kornbröd
2002) Functional Food Science; Forskning för folkhälsa och prevention, 2002(
- Contribution to conference › Abstract
- 1997
-
Mark
Wheat Flour Dough-Rheological and Structural Aspects
1997)(
- Thesis › Doctoral thesis (compilation)
- « previous
- 1
- 2
- next »