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- 2020
-
Mark
Wheat starch structure and bread quality
2020) p.137-167(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 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
- 2007
-
Mark
DSC studies of gamma irradiation effect on the amylose-lipid complex formed in wheat and potato starches
(
- Contribution to journal › Article
-
Mark
DSC studies of retrogradation and amylose-lipid complex transition taking place in gamma irradiated wheat starch
2007) In Nuclear Instruments & Methods in Physics Research. Section B: Beam Interactions with Materials and Atoms 265(1). p.399-405(
- Contribution to journal › Article
-
Mark
Chemical composition and in vitro starch digestibility of corn tortillas with added amaranth flour
(
- Contribution to journal › Article
- 2003
-
Mark
Three under-utilised sources of starch from the Andena region in Ecuador. Part II. Rheological characterisation.
(
- Contribution to journal › Article
-
Mark
Gelatinization and retrogradation of potato (Solanum tuberosum) starch in situ as assessed by differential scanning calorimetry (DSC).
(
- Contribution to journal › Article
- 2002
-
Mark
Changing the amylopectin-sodium dodecyl sulphate interaction by modifying the exterior chain length
(
- Contribution to journal › Article
-
Mark
Resistant starch formation does not parallel syneresis tendency in different starch gels
(
- Contribution to journal › Article
- 2001
-
Mark
Amylopectin - Interactions with Lipids and Proteins
2001)(
- Thesis › Doctoral thesis (compilation)