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- 2007
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Mark
Sensory characterization of polyester-based bottle material inertness using threshold odour number determination
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- Contribution to journal › Article
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Mark
An experimental set-up for studying acrylamide formation in potato crisps
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- Contribution to journal › Article
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Mark
Soaking in a NaCl solution produce paler potato chips
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- Contribution to journal › Article
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Mark
Fibre concentrate from mango fruit : Characterization, associated antioxidant capacity and application as a bakery product ingredient
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- Contribution to journal › Article
- 2006
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Mark
In vitro digestion rate and resistant starch content of tortillas stored at two different temperatures
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- Contribution to journal › Article
- 2005
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Mark
Growth and exopolysaccharide formation by Pediococcus damnosus 2.6 in beta-glucan suspensions of oat and barley
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- Contribution to journal › Article
- 2003
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Mark
Comparison of growth characteristics and exopolysaccharide formation of two lactic acid bacteria strains, Pediococcus damnosus 2.6 and Lactobacillus brevis G-77, in an oat-based, non-dairy medium.
(
- 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).
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- Contribution to journal › Article