Amylose content and starch properties in emmer and durum wheat lines with different waxy proteins composition

By Guzmán Carlos   Caballero Leonor   Alvarez Juan B   Yamamori Makoto  

Journal of the Science of Food and Agriculture, Vol. 91, Iss. 9, 2011-07 ,pp. : 1625-1629

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of Different Industrial Pasteurization Conditions on Physicochemical Properties of Egg‐Filled Pasta

By  

Journal Of Food Process Engineering (Electronic), Vol. 38, Iss. 4, 2015-08 ,pp. : 374-384

John Wiley & Sons Inc

Access to resources Recommend Favorite

Physicochemical, morphological and pasting properties of acid treated starches from different botanical sources

By Kaur Manmeet  

Journal of Food Science and Technology, Vol. 48, Iss. 4, 2011-08 ,pp. : 460-465

Springer Publishing Company

Access to resources Recommend Favorite

Composition, Physico-chemical Properties and Enzymatic Degradation of Fibres Prepared from Different Tissues of Apple

By Massiot P.   Renard C.M.G.C.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 8, 1997-12 ,pp. : 800-806

Academic Press

Access to resources Recommend Favorite

Controlling Lipid Bioavailability through Physicochemical and Structural Approaches

By McClements David Julian   Decker Eric Andrew   Park Yeonhwa  

Critical Reviews in Food Science and Nutrition, Vol. 49, Iss. 1, 2009-01 ,pp. : 48-67

Taylor & Francis Ltd

Access to resources Recommend Favorite