AAAAAA

   
Results: 1-11 |
Results: 11
THE INFLUENCE OF AN INCREASED DEGREE OF BRANCHING ON THE PHYSICOCHEMICAL PROPERTIES OF STARCH FROM GENETICALLY-MODIFIED POTATO
Authors: KORTSTEE AJ SUURS LCJM VERMEESCH AMG KEETELS CJAM JACOBSEN E VISSER RGF
Citation: Aj. Kortstee et al., THE INFLUENCE OF AN INCREASED DEGREE OF BRANCHING ON THE PHYSICOCHEMICAL PROPERTIES OF STARCH FROM GENETICALLY-MODIFIED POTATO, Carbohydrate polymers, 37(2), 1998, pp. 173-184
STRUCTURE AND MECHANICS OF STARCH BREAD
Authors: KEETELS CJAM VISSER KA VANVLIET T JURGENS A WALSTRA P
Citation: Cjam. Keetels et al., STRUCTURE AND MECHANICS OF STARCH BREAD, Journal of cereal science, 24(1), 1996, pp. 15-26
RELATIONSHIP BETWEEN THE SPONGE STRUCTURE OF STARCH BREAD AND ITS MECHANICAL-PROPERTIES
Authors: KEETELS CJAM VANVLIET T WALSTRA P
Citation: Cjam. Keetels et al., RELATIONSHIP BETWEEN THE SPONGE STRUCTURE OF STARCH BREAD AND ITS MECHANICAL-PROPERTIES, Journal of cereal science, 24(1), 1996, pp. 27-31
EFFECTS OF LIPID SURFACTANTS ON THE STRUCTURE AND MECHANICS OF CONCENTRATED STARCH GELS AND STARCH BREAD
Authors: KEETELS CJAM VANVLIET T JURGENS A WALSTRA P
Citation: Cjam. Keetels et al., EFFECTS OF LIPID SURFACTANTS ON THE STRUCTURE AND MECHANICS OF CONCENTRATED STARCH GELS AND STARCH BREAD, Journal of cereal science, 24(1), 1996, pp. 33-45
GELATION AND RETROGRADATION OF CONCENTRATED STARCH SYSTEMS .1. GELATION
Authors: KEETELS CJAM VANVLIET T WALSTRA P
Citation: Cjam. Keetels et al., GELATION AND RETROGRADATION OF CONCENTRATED STARCH SYSTEMS .1. GELATION, Food hydrocolloids, 10(3), 1996, pp. 343-353
GELATION AND RETROGRADATION OF CONCENTRATED STARCH SYSTEMS .2. RETROGRADATION
Authors: KEETELS CJAM VANVLIET T WALSTRA P
Citation: Cjam. Keetels et al., GELATION AND RETROGRADATION OF CONCENTRATED STARCH SYSTEMS .2. RETROGRADATION, Food hydrocolloids, 10(3), 1996, pp. 355-362
GELATION AND RETROGRADATION OF CONCENTRATED STARCH SYSTEMS .3. EFFECTOF CONCENTRATION AND HEATING TEMPERATURE
Authors: KEETELS CJAM VANVLIET T WALSTRA P
Citation: Cjam. Keetels et al., GELATION AND RETROGRADATION OF CONCENTRATED STARCH SYSTEMS .3. EFFECTOF CONCENTRATION AND HEATING TEMPERATURE, Food hydrocolloids, 10(3), 1996, pp. 363-368
RECRYSTALLIZATION OF AMYLOPECTIN IN CONCENTRATED STARCH GELS
Authors: KEETELS CJAM OOSTERGETEL GT VANVLIET T
Citation: Cjam. Keetels et al., RECRYSTALLIZATION OF AMYLOPECTIN IN CONCENTRATED STARCH GELS, Carbohydrate polymers, 30(1), 1996, pp. 61-64
THE DOSAGE EFFECT OF THE WILDTYPE GBSS ALLELE IS LINEAR FOR GBSS ACTIVITY BUT NOT FOR AMYLOSE CONTENT - ABSENCE OF AMYLOSE HAS A DISTINCT INFLUENCE ON THE PHYSICOCHEMICAL PROPERTIES OF STARCH
Authors: FLIPSE E KEETELS CJAM JACOBSEN E VISSER RGF
Citation: E. Flipse et al., THE DOSAGE EFFECT OF THE WILDTYPE GBSS ALLELE IS LINEAR FOR GBSS ACTIVITY BUT NOT FOR AMYLOSE CONTENT - ABSENCE OF AMYLOSE HAS A DISTINCT INFLUENCE ON THE PHYSICOCHEMICAL PROPERTIES OF STARCH, Theoretical and Applied Genetics, 92(1), 1996, pp. 121-127
INTRODUCTION OF SENSE AND ANTISENSE CDNA FOR BRANCHING ENZYME IN THE AMYLOSE-FREE POTATO MUTANT LEADS TO PHYSICOCHEMICAL CHANGES IN THE STARCH
Authors: FLIPSE E SUURS L KEETELS CJAM KOSSMANN J JACOBSEN E VISSER RGF
Citation: E. Flipse et al., INTRODUCTION OF SENSE AND ANTISENSE CDNA FOR BRANCHING ENZYME IN THE AMYLOSE-FREE POTATO MUTANT LEADS TO PHYSICOCHEMICAL CHANGES IN THE STARCH, Planta, 198(3), 1996, pp. 340-347
EFFECT OF PREHEATING OF MILK ON THE STRUCTURE OF ACIDIFIED MILK GELS
Authors: VANVLIET T KEETELS CJAM
Citation: T. Vanvliet et Cjam. Keetels, EFFECT OF PREHEATING OF MILK ON THE STRUCTURE OF ACIDIFIED MILK GELS, Netherlands milk and dairy journal, 49(1), 1995, pp. 27-35
Risultati: 1-11 |