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2009
Mark Extraction of beta-Glucan from Oat Bran in Laboratory Scale
Immerstrand, Tina ^LU ; Bergenståhl, Björn ^LU ; Trägårdh, Christian ^LU ; Nyman, Margareta ^LU ; Cui, Steve and Öste, Rickard ^LU (2009) In Cereal Chemistry 86(6). p.601-608
- Contribution to journal › Article
2008
Mark Staling Effects When Adding Low Amounts of Normal and Heat-Treated Barley Flour to a Wheat Bread
Purhagen, Jeanette ^LU ; Sjöö, Malin ^LU and Eliasson, Ann-Charlotte ^LU (2008) In Cereal Chemistry 85(2). p.109-114
- Contribution to journal › Article
Mark Composite durum wheat flour/plantain starch white salted noodles : Proximal composition, starch digestibility, and indigestible fraction content
Osorio-Díaz, Perla ; Aguilar-Sandoval, Alondra ; Agama-Acevedo, Edith ; Rendón-Villalobos, Rodolfo ; Tovar, Juscelino ^LU and Bello-Pérez, Luis A. (2008) In Cereal Chemistry 85(3). p.339-343
- Contribution to journal › Article
2005
Mark Effect of surfactant structure on the pasting properties of wheat flour and starch suspensions
Mira, I ; Eliasson, Ann-Charlotte ^LU and Persson, K (2005) In Cereal Chemistry 82(1). p.44-52
- Contribution to journal › Article
Mark Effect of mixing time on gluten recovered by ultracentrifugation studied by microscopy and rheological measurements
Kuktaite, R ; Larsson, Helena ^LU ; Marttila, S and Johansson, E (2005) In Cereal Chemistry 82(4). p.375-384
- Contribution to journal › Article
2003
Mark Effect of physical states of nonpolar lipids on rheology, ultracentrifugation, and microstructure of wheat flour dough.
Watanabe, A ; Yokomizo, K and Eliasson, Ann-Charlotte ^LU (2003) In Cereal Chemistry 80(3). p.281-284
- Contribution to journal › Article
Mark In vitro starch hydrolysis index and predicted glycemic index of corn tortilla, black beans (Phaseolus vulgaris L.), and Mexican "taco"
Tovar, J. ^LU ; Sáyago-Ayerdi, S. G. ; Peñalver, C. ; Paredes-López, O. and Bello-Pérez, L. A. (2003) In Cereal Chemistry 80(5). p.533-535
- Contribution to journal › Article
2002
Mark Effect of pH and sodium chloride on wheat flour dough properties: Ultracentrifugation and rheological measurements
Larsson, Helena ^LU (2002) In Cereal Chemistry 79(4). p.544-545
- Contribution to journal › Article
Mark Effect of physical state of nonpolar lipids on rheology and microstructure of gluten-starch and wheat flour doughs
Watanabe, A ; Larsson, Helena ^LU and Eliasson, Ann-Charlotte ^LU (2002) In Cereal Chemistry 79(2). p.203-209
- Contribution to journal › Article
Mark Effect of storage time on in vitro digestibility and resistant starch content of nixtamal, masa, and tortilla
Rendon-Villalobos, Rodolfo ; Bello-Pérez, Luis Arturo ; Osorio-Díaz, Perla ; Tovar, Juscelino ^LU and Paredes-López, Octavio (2002) In Cereal Chemistry 79(3). p.340-344
- Contribution to journal › Article

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