Helena Larsson (Former)
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- 2005
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Mark
Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch
(
- Contribution to journal › Article
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Mark
Effect of mixing time on gluten recovered by ultracentrifugation studied by microscopy and rheological measurements
(
- Contribution to journal › Article
- 2004
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Mark
A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation
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- Contribution to journal › Article
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Mark
Gel formation in mixtures of amylose and high amylopectin potato starch
(
- Contribution to journal › Article
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Mark
Variation in protein composition of wheat flour and its relationship to dough mixing behaviour
(
- Contribution to journal › Article
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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
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Mark
Synthesis of boronate-contaming copolymers of N,N-dimethylacrylamide, their interaction with poly(vinyl alcohol) and rheological behaviour of the gels
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- Contribution to journal › Article
- 2003
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Mark
On the dispersion and small-amplitude oscillation measurements of high amylopectin potato starch.
(
- Contribution to journal › Article
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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