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- 2005
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Mark
Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch
(
- Contribution to journal › Article
- 2004
-
Mark
Gel formation in mixtures of amylose and high amylopectin potato starch
(
- Contribution to journal › Article
-
Mark
Interactions between Amylose, Native Potato, Hydrophobically Modified Potato and High Amylopectin Potato Starches
2004)(
- Thesis › Doctoral thesis (compilation)
- 2003
-
Mark
On the dispersion and small-amplitude oscillation measurements of high amylopectin potato starch.
(
- Contribution to journal › Article