41 – 50 of 72
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2004
-
Mark
Gel formation in mixtures of amylose and high amylopectin potato starch
(
- Contribution to journal › Article
-
Mark
Starch-lipid interactions and their relevance in food products
2004) p.441-460(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
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
Potato starch properties within botanical structures
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
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
-
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
- 2003
-
Mark
On the dispersion and small-amplitude oscillation measurements of high amylopectin potato starch.
(
- 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