Ann-Charlotte Eliasson (Former)
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- 2020
-
Mark
Wheat starch structure and bread quality
2020) p.137-167(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2019
-
Mark
Water and Thermal Properties Characterized in Phases of Wheat Flour Dough during Thawing and Baking Conditions
(
- Contribution to journal › Article
- 2017
-
Mark
Starch : Physicochemical and functional aspects
2017) p.479-578(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
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
- 2015
-
Mark
Advanced fiber tracking in early acquired brain injury causing cerebral palsy
(
- Contribution to journal › Article
- 2014
-
Mark
The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.
(
- Contribution to journal › Article
-
Mark
The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran.
(
- Contribution to journal › Article
- 2013
-
Mark
Sensory Perception of Rye Bran Particles of Varying Size and Concentration in a Viscous Phase
(
- Contribution to journal › Article
-
Mark
From Molecules to Products: Some Aspects of Structure-Function Relationships in Cereal Starches
(
- Contribution to journal › Article
-
Mark
Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat bran.
(
- Contribution to journal › Article
- 2012
-
Mark
Fibre-rich additives-the effect on staling and their function in free-standing and pan-baked bread.
(
- Contribution to journal › Article
-
Mark
The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread
(
- Contribution to journal › Article
- 2011
-
Mark
The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes
(
- Contribution to journal › Article
-
Mark
Starch affecting anti-staling agents and their function in freestanding and pan-baked bread
(
- Contribution to journal › Article
- 2009
-
Mark
Comparison of different microscopic methods for the study of starch and other components within potato cells
(
- Contribution to journal › Article
-
Mark
The effect of starch material, encapsulated protein and production conditions on the protein release from starch microspheres.
(
- Contribution to journal › Article
-
Mark
Changera in starch structure during manufacturing of starch microspheres for use in parenteral drug formulations: Effects of temperature treatment
(
- Contribution to journal › Article
- 2008
-
Mark
Rheological characteristics of different tropical root starches
(
- Contribution to journal › Article