6 – 10 of 13
- show: 5
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2011
-
Mark
The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes
(
- Contribution to journal › Article
- 2009
-
Mark
Comparison of different microscopic methods for the study of starch and other components within potato cells
(
- Contribution to journal › Article
- 2008
-
Mark
Staling Effects When Adding Low Amounts of Normal and Heat-Treated Barley Flour to a Wheat Bread
(
- Contribution to journal › Article
- 2007
-
Mark
Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios
(
- Contribution to journal › Article
- 2006
-
Mark
Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio
(
- Contribution to journal › Article