Helena Larsson (Former)
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- 2008
-
Mark
Rheological characteristics of different tropical root starches
(
- Contribution to journal › Article
- 2007
-
Mark
Molar mass and rheological characterisation of an exopolysaccharide from Pediococcus damnosus 2.6
(
- Contribution to journal › Article
-
Mark
The influence of dough mixing time on wheat protein composition and gluten quality for four commercial flour mixtures
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
- 2006
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Mark
Glucose and insulin responses in healthy men to barley bread with different levels of (1 -> 3;1 -> 4)-beta-glucans; predictions using fluidity measurements of in vitro enzyme digests
(
- Contribution to journal › Article
-
Mark
Influence of native lipids on the rheological properties of wheat flour dough and gluten
(
- Contribution to journal › Article
- 2005
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Mark
Effect of mixing time on gluten recovered by ultracentrifugation studied by microscopy and rheological measurements
(
- Contribution to journal › Article
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Mark
Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch
(
- Contribution to journal › Article
- 2004
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Mark
Variation in protein composition of wheat flour and its relationship to dough mixing behaviour
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- Contribution to journal › Article
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Mark
Gel formation in mixtures of amylose and high amylopectin potato starch
(
- Contribution to journal › Article
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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
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Mark
On the swelling properties of gluten in the presence of salts and reduced pH
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Synthesis of boronate-contaming copolymers of N,N-dimethylacrylamide, their interaction with poly(vinyl alcohol) and rheological behaviour of the gels
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- Contribution to journal › Article
- 2003
-
Mark
On the dispersion and small-amplitude oscillation measurements of high amylopectin potato starch.
(
- Contribution to journal › Article
-
Mark
Protein composition in different phases obtained by the ultracentrifugation of dough.
(
- Contribution to journal › Article
- 2002
-
Mark
Effect of physical state of nonpolar lipids on rheology and microstructure of gluten-starch and wheat flour doughs
(
- Contribution to journal › Article
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Mark
Viskositeten – inte mängd betaglukan, avgörande för blodglukos- och insulinsvar efter kornbröd
2002) Livsmedelsforskardagarna, 2002(
- Contribution to conference › Abstract
-
Mark
Effect of pH and sodium chloride on wheat flour dough properties: Ultracentrifugation and rheological measurements
(
- Contribution to journal › Article
-
Mark
Viskositeten – inte mängd betaglukan, avgörande för blodglukos- och insulinsvar efter kornbröd
2002) Functional Food Science; Forskning för folkhälsa och prevention, 2002(
- Contribution to conference › Abstract
- 1997
-
Mark
Wheat Flour Dough-Rheological and Structural Aspects
1997)(
- Thesis › Doctoral thesis (compilation)