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- 2003
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Mark
Gelatinization and retrogradation of potato (Solanum tuberosum) starch in situ as assessed by differential scanning calorimetry (DSC).
(
- Contribution to journal › Article
-
Mark
Formation of amylose-lipid complexes and effects of temperature treatment. Part 1: Monoglycerides.
(
- 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
-
Mark
Starch structure and bread quality
2003) p.145-167(
- Chapter in Book/Report/Conference proceeding › Book chapter
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Mark
Utilization of thermal properties for understanding baking and staling processes.
2003)(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
DSC studies of gamma irradiation influence on gelatinisation and amylose-lipid complex transition occurring in wheat starch.
(
- Contribution to journal › Article
-
Mark
Effect of physical states of nonpolar lipids on rheology, ultracentrifugation, and microstructure of wheat flour dough.
(
- Contribution to journal › Article
- 2002
-
Mark
Binding of hexadecyltrimethylammonium bromide to starch polysaccharides. Part II. Calorimetric study
(
- Contribution to journal › Article
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Mark
Three underutilised sources of starch from the Andean region in Ecuador Part 1. Physico-chemical characterisation
(
- Contribution to journal › Article
-
Mark
Changing the amylopectin-sodium dodecyl sulphate interaction by modifying the exterior chain length
(
- Contribution to journal › Article