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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
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