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- 2017
-
Mark
Carbohydrates in food
- Book/Report › Anthology (editor)
-
Mark
Preface
2017)(
- Chapter in Book/Report/Conference proceeding › Foreword/Postscript
- 2016
-
Mark
The effect of baking and enzymatic treatment on the structural properties of wheat starch
(
- Contribution to journal › Article
- 2011
-
Mark
Starch affecting anti-staling agents and their function in freestanding and pan-baked bread
(
- Contribution to journal › Article
- 2007
-
Mark
Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios
(
- Contribution to journal › Article
- 2004
-
Mark
A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation
(
- Contribution to journal › Article
- 1999
-
Mark
Adsorption of α-, β-, γ- and ω-Gliadins onto Hydrophobic Surfaces
(
- Contribution to journal › Article
- 1996
-
Mark
A Comparative Study of Gelatinization of Cassava and Potato Starch in an Aqueous Lipid Phase (L2) Compared to Water
(
- Contribution to journal › Article