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- 2006
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Mark
Determination of amylose content in different starches using modulated differential scanning calorimetry
(
- Contribution to journal › Article
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Mark
From starch to starch microspheres: Factors controlling the microspheres quality
(
- Contribution to journal › Article
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Mark
Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio
(
- Contribution to journal › Article
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Mark
Surface tension and WAXS diffraction studies of binding cetytrimethyl-ammonium bromide to gamma irradiated and nonirradiated potato starch
(
- Contribution to conference › Abstract
- 2005
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Mark
Effect of surfactant structure on the pasting properties of wheat flour and starch suspensions
(
- Contribution to journal › Article
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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
Influence of the whey proteins b-lactoglobulins and a-lactalbumin on retrogradation of starch
(
- Contribution to journal › Article
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Mark
DSC studies of gamma-irradiation influence on amylose-lipid complex transition in wheat flour
(
- 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
(
- Contribution to journal › Article
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Mark
Gel formation in mixtures of amylose and high amylopectin potato starch
(
- Contribution to journal › Article