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- 2003
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Mark
The behaviour of the high molecular-weight glutenin subunit 1Dx5, the 58 kDa central repetitive domain and a-gliadins at the air-aqueous interface.
(
- Contribution to journal › Article
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Mark
Formation of amylose-lipid complexes and effects of temperature treatment. Part 2. Fatty acids.
(
- Contribution to journal › Article
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Mark
Three under-utilised sources of starch from the Andena region in Ecuador. Part II. Rheological characterisation.
(
- Contribution to journal › Article
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Mark
Formation of amylose-lipid complexes and effects of temperature treatment. Part 1: Monoglycerides.
(
- Contribution to journal › Article
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Mark
On the dispersion and small-amplitude oscillation measurements of high amylopectin potato starch.
(
- Contribution to journal › Article
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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
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Mark
DSC studies of gamma irradiation influence on gelatinisation and amylose-lipid complex transition occurring in wheat starch.
(
- Contribution to journal › Article
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Mark
Effect of physical states of nonpolar lipids on rheology, ultracentrifugation, and microstructure of wheat flour dough.
(
- Contribution to journal › Article
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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