Authors: ONG MH WHITEHOUSE AS ABEYSEKERA R ALRUQAIE IM KASAPIS S

Citation: Mh. Ong et al., GLASS TRANSITION-RELATED OR CRYSTALLINE FORMS IN THE STRUCTURAL-PROPERTIES OF GELATIN OXIDIZED STARCH GLUCOSE SYRUP MIXTURES, Food hydrocolloids, 12(3), 1998, pp. 273-281

Authors: CHRONAKIS IS KASAPIS S ABEYSEKERA R

Citation: Is. Chronakis et al., STRUCTURAL-PROPERTIES OF GELATIN-PECTIN GELS .1. EFFECT OF ETHYLENE-GLYCOL, Food hydrocolloids, 11(3), 1997, pp. 271-279

Authors: ALRUQAIE IM KASAPIS S ABEYSEKERA R

Citation: Im. Alruqaie et al., STRUCTURAL-PROPERTIES OF PECTIN-GELATIN GELS - PART II - EFFECT OF SUCROSE GLUCOSE SYRUP/, Carbohydrate polymers, 34(4), 1997, pp. 309-321

Authors: ALEVISOPOULOS S KASAPIS S ABEYSEKERA R

Citation: S. Alevisopoulos et al., FORMATION OF KINETICALLY TRAPPED GELS IN THE MALTODEXTRIN-GELATIN SYSTEM, Carbohydrate research, 293(1), 1996, pp. 79-99