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- 2005
-
Mark
Effect of surfactant structure on the pasting properties of wheat flour and starch suspensions
(
- Contribution to journal › Article
-
Mark
Influence of the whey proteins b-lactoglobulins and a-lactalbumin on retrogradation of starch
(
- Contribution to journal › Article
- 2004
-
Mark
Starch in Food : Structure, Function and Applications
- Book/Report › Anthology (editor)
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Mark
Recrystallisation behaviour of native and processed waxy maize starch in relation to the molecular characteristics
(
- Contribution to journal › Article
-
Mark
Direct molecular weight determination in the evaluation of dissolution methods for unreduced glutenin
(
- Contribution to journal › Article
-
Mark
Gel formation in mixtures of amylose and high amylopectin potato starch
(
- Contribution to journal › Article
-
Mark
Potato starch properties within botanical structures
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Molecular characterization of native and processed waxy maize starch in relation to the recrystallization behavior of model systems and starch microspheres
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Starch-lipid interactions and their relevance in food products
2004) p.441-460(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Molecular characterisation of native and processed waxy maize starch in relation to the recrystallisation behaviour of model systems and starch microspheres
(
- Chapter in Book/Report/Conference proceeding › Book chapter