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Results: 5
Effect of oxidised starch on high methoxy pectin-sucrose gels formed by rapid quenching
Authors:
Evageliou, V Richardson, RK Morris, ER
Citation:
V. Evageliou et al., Effect of oxidised starch on high methoxy pectin-sucrose gels formed by rapid quenching, CARBOHY POL, 42(3), 2000, pp. 219-232
Co-gelation of high methoxy pectin with oxidised starch or potato maltodextrin
Authors:
Evageliou, V Richardson, RK Morris, ER
Citation:
V. Evageliou et al., Co-gelation of high methoxy pectin with oxidised starch or potato maltodextrin, CARBOHY POL, 42(3), 2000, pp. 233-243
Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels
Authors:
Evageliou, V Richardson, RK Morris, ER
Citation:
V. Evageliou et al., Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels, CARBOHY POL, 42(3), 2000, pp. 245-259
Effect of sucrose, glucose and fructose on gelation of oxidised starch
Authors:
Evageliou, V Richardson, RK Morris, ER
Citation:
V. Evageliou et al., Effect of sucrose, glucose and fructose on gelation of oxidised starch, CARBOHY POL, 42(3), 2000, pp. 261-272
Structural aspects and phase behaviour in deacylated and high acyl gellan systems
Authors:
Kasapis, S Giannouli, P Hember, MWN Evageliou, V Poulard, C Tort-Bourgeois, B Sworn, G
Citation:
S. Kasapis et al., Structural aspects and phase behaviour in deacylated and high acyl gellan systems, CARBOHY POL, 38(2), 1999, pp. 145-154
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