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- 2018
-
Mark
The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise
(
- Contribution to journal › Article
- 2016
-
Mark
Application of Natural Polymers in Food
2016) p.115-162(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2012
-
Mark
Fibre-rich additives-the effect on staling and their function in free-standing and pan-baked bread.
(
- Contribution to journal › Article
-
Mark
The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread
(
- Contribution to journal › Article
- 2011
-
Mark
The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes
(
- Contribution to journal › Article
-
Mark
Starch affecting anti-staling agents and their function in freestanding and pan-baked bread
(
- Contribution to journal › Article
-
Mark
Staling and Starch Retrogradation in Speciality Bread
2011)(
- Thesis › Doctoral thesis (compilation)
- 2008
-
Mark
Staling Effects When Adding Low Amounts of Normal and Heat-Treated Barley Flour to a Wheat Bread
(
- Contribution to journal › Article