Citation: Ms. Izydorczyk et al., Effect of barley and barley components on rheological properties of wheat dough, J CEREAL SC, 34(3), 2001, pp. 251-260
Authors:
Izydorczyk, MS
MacGregor, AW
Billiaderis, CG
Citation: Ms. Izydorczyk et al., Effects of malting on phase transition behaviour of starch in barley cultivars with varying amylose content, J I BREWING, 107(2), 2001, pp. 119-128
Authors:
Lazaridou, A
Biliaderis, CG
Izydorczyk, MS
Citation: A. Lazaridou et al., Structural characteristics and rheological properties of locust bean galactomannans: a comparison of samples from different carob tree populations, J SCI FOOD, 81(1), 2001, pp. 68-75
Citation: Ms. Izydorczyk et Cg. Biliaderis, Structural and functional aspects of cereal arabinoxylans and beta-glucans, DEV FOOD SC, 41, 2000, pp. 361-384
Citation: Ms. Izydorczyk et Aw. Macgregor, Evidence of intermolecular interactions of beta-glucans and arabinoxylans, CARBOHY POL, 41(4), 2000, pp. 417-420
Authors:
Izydorczyk, MS
Storsley, J
Labossiere, D
MacGregor, AW
Rossnagel, BG
Citation: Ms. Izydorczyk et al., Variation in total and soluble beta-glucan content in hulless barley: Effects of thermal, physical, and enzymic treatments, J AGR FOOD, 48(4), 2000, pp. 982-989