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Citation: Mg. Scanlon et al., MICRONIZATION PRETREATMENTS FOR REDUCING THE COOKING TIME OF LENTILS, Journal of the Science of Food and Agriculture, 76(1), 1998, pp. 23-30

Authors: BILIADERIS CG ARVANITOYANNIS I IZYDORCZYK MS PROKOPOWICH DJ

Citation: Cg. Biliaderis et al., EFFECT OF HYDROCOLLOIDS ON GELATINIZATION AND STRUCTURE FORMATION IN CONCENTRATED WAXY MAIZE AND WHEAT-STARCH GELS, Starke, 49(7-8), 1997, pp. 278-283

Authors: BILIADERIS CG PROKOPOWICH DJ JACOBSON MR BEMILLER JN

Citation: Cg. Biliaderis et al., EFFECT OF N-ALKYL GLUCOSIDES ON WAXY MAIZE AND WHEAT-STARCH RETROGRADATION, Carbohydrate research, 280(1), 1996, pp. 157-169

Authors: PROKOPOWICH DJ BILIADERIS CG

Citation: Dj. Prokopowich et Cg. Biliaderis, A COMPARATIVE-STUDY OF THE EFFECT OF SUGARS ON THE THERMAL AND MECHANICAL-PROPERTIES OF CONCENTRATED WAXY MAIZE, WHEAT, POTATO AND PEA STARCH GELS, Food chemistry, 52(3), 1995, pp. 255-262

Authors: BILIADERIS CG PROKOPOWICH DJ

Citation: Cg. Biliaderis et Dj. Prokopowich, EFFECT OF POLYHYDROXY COMPOUNDS ON STRUCTURE FORMATION IN WAXY MAIZE STARCH GELS - A CALORIMETRIC STUDY, Carbohydrate polymers, 23(3), 1994, pp. 193-202