Authors: Izydorczyk, MS Hussain, A MacGregor, AW

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

Authors: Izydorczyk, MS Biliaderis, CG

Citation: Ms. Izydorczyk et Cg. Biliaderis, Structural and functional aspects of cereal arabinoxylans and beta-glucans, DEV FOOD SC, 41, 2000, pp. 361-384

Authors: Izydorczyk, MS MacGregor, AW

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