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- 2008
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Mark
Rheological characteristics of different tropical root starches
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- Contribution to journal › Article
- 2006
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Mark
Influence of native lipids on the rheological properties of wheat flour dough and gluten
(
- Contribution to journal › Article
- 2005
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Mark
Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch
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- Contribution to journal › Article
- 2004
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Mark
Gel formation in mixtures of amylose and high amylopectin potato starch
(
- Contribution to journal › Article
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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
- 2003
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Mark
On the dispersion and small-amplitude oscillation measurements of high amylopectin potato starch.
(
- Contribution to journal › Article
- 2002
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Mark
Effect of physical state of nonpolar lipids on rheology and microstructure of gluten-starch and wheat flour doughs
(
- Contribution to journal › Article