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- 2011
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Mark
Starch affecting anti-staling agents and their function in freestanding and pan-baked bread
(
- 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
- 2004
-
Mark
Potato starch properties within botanical structures
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
- 2003
-
Mark
Gelatinization and retrogradation of potato (Solanum tuberosum) starch in situ as assessed by differential scanning calorimetry (DSC).
(
- Contribution to journal › Article
-
Mark
Effects of time/temperature treatments on potato (Solanum tuberosum) starch: a comparison of isolated starch and starch in situ.
(
- Contribution to journal › Article