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- 2023
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Mark
Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten-Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis
2023) In Starch/Staerke(
- Contribution to journal › Article
- 2018
-
Mark
Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta
(
- Contribution to journal › Article
- 2014
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Mark
Starch digestibility and predicted glycaemic index (pGI) in starchy foods consumed in Mexico
(
- Contribution to journal › Article
- 2013
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Mark
Enzymatic hydrolysis of Canna indica, Manihot esculenta and Xanthosoma sagittifolium native starches below the gelatinization temperature
(
- Contribution to journal › Article
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Mark
Effect of pH and soybean flour heat treatment on the texture and colour of fortified roasted shredded cassava roots (garri)
(
- Contribution to journal › Article
- 2011
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Mark
Composition and starch digestibility of whole grain bars containing maize or unripe banana flours
(
- Contribution to journal › Article
- 2010
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Mark
Characterization of the agglomeration of roasted shredded cassava (Manihot esculenta crantz) roots
(
- Contribution to journal › Article
- 2008
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Mark
Rheological characteristics of different tropical root starches
(
- Contribution to journal › Article
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Mark
Physicochemical and functional properties of cross-linked banana resistant starch. effect of pressure cooking
(
- Contribution to journal › Article
- 2006
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Mark
Determination of amylose content in different starches using modulated differential scanning calorimetry
(
- Contribution to journal › Article
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Mark
From starch to starch microspheres: Factors controlling the microspheres quality
(
- Contribution to journal › Article
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Mark
Effect of processing of sword beans (Canavalia gladiata) on physicochemical properties of starch
(
- Contribution to journal › Article
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Mark
Hydrolysis of maltoheptaose in flow through silicon wafer microreactors containing immobilised alpha-amylase and glycoamylase
(
- Contribution to journal › Article
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Mark
Influence of jet-cooking temperature and ionic strength on size and structure of cationic potato amylopectin starch as measured by asymmetrical flow field-flow fractionation multi-angle light scattering
(
- Contribution to journal › Article
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Mark
High-speed separation and size characterization of wheat and barley starch granules by lift-hyperlayer asymmetrical flow field-flow fractionation in synergy with SPLITT fractionation
(
- Contribution to journal › Article
- 2005
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Mark
Resistant starch-rich powders prepared by autoclaving of native and lintnerized banana starch : Partial characterization
(
- Contribution to journal › Article
- 2004
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Mark
Chemical Composition, Starch Bioavailability and Indigestible fraction of Common Beans (Phaseolus Vulgaris L.)
(
- Contribution to journal › Article
- 2003
-
Mark
On the dispersion and small-amplitude oscillation measurements of high amylopectin potato starch.
(
- Contribution to journal › Article
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Mark
Formation of amylose-lipid complexes and effects of temperature treatment. Part 2. Fatty acids.
(
- Contribution to journal › Article
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Mark
Gelatinisation characteristics of cassava starch settled in the presence of different chemicals
(
- Contribution to journal › Article