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Results: 1-6 |
Results: 6

Authors: Tufvesson, F Skrabanja, V Bjorck, I Elmstahl, HL Eliasson, AC
Citation: F. Tufvesson et al., Digestibility of starch systems containing amylose-glycerol monopalmitin complexes, LEBENSM-WIS, 34(3), 2001, pp. 131-139

Authors: Skrabanja, V Elmstahl, HGML Kreft, I Bjorck, IME
Citation: V. Skrabanja et al., Nutritional properties of starch in buckwheat products: Studies in vitro and in vivo, J AGR FOOD, 49(1), 2001, pp. 490-496

Authors: Skrabanja, V Kovac, B Golob, T Elmstahl, HGML Bjorck, IME Kreft, I
Citation: V. Skrabanja et al., Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics, J AGR FOOD, 49(1), 2001, pp. 497-500

Authors: Bonafaccia, G Galli, V Francisci, R Mair, V Skrabanja, V Kreft, I
Citation: G. Bonafaccia et al., Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread, FOOD CHEM, 68(4), 2000, pp. 437-441

Authors: Skrabanja, V Laerke, HN Kreft, I
Citation: V. Skrabanja et al., Protein-polyphenol interactions and in vivo digestibility of buckwheat groat proteins, PFLUG ARCH, 440(5), 2000, pp. R129-R131

Authors: Skrabanja, V Liljeberg, HGM Hedley, CL Kreft, I Bjorck, IME
Citation: V. Skrabanja et al., Influence of genotype and processing on the in vitro rate of starch hydrolysis and resistant starch formation in peas (Pisum sativum L.), J AGR FOOD, 47(5), 1999, pp. 2033-2039
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