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- 2020
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Mark
Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters
2020) In LWT - Food Science and Technology(
- Contribution to journal › Article
- 2013
-
Mark
Effect of heat tretment and homogenization on the rheological properties of aqueous parsnip suspensions
(
- 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
- 2004
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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
-
Mark
The association between a non-ionic microemulsion and hydrophobically modified PEG. A rheological investigation
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding