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Citation: Yi. Matveev et al., The relationship between thermodynamic and structural properties of low and high amylose maize starches, CARBOHY POL, 44(2), 2001, pp. 151-160

Authors: Kozhevnikov, GO Protserov, VA Wasserman, LA Pavlovskaya, NE Golischkin, LV Milyaev, VN Yuryev, VP

Citation: Go. Kozhevnikov et al., Changes of thermodynamic and structural properties of wrinkled pea starches (Z-301 and Paramazent varieties) during biosynthesis, STARCH, 53(5), 2001, pp. 201-210

Authors: Protserov, VA Karpov, VG Kozhevnikov, GO Wasserman, LA Yuryev, VP

Citation: Va. Protserov et al., Changes of thermodynamic and structural properties of potato starches (Udacha and Acrosil varieties) during biosynthesis, STARCH, 52(12), 2000, pp. 461-466

Authors: Wasserman, LA Le Meste, M

Citation: La. Wasserman et M. Le Meste, Influence of water on potato starch-lipid interactions. An electron spin resonance (ESR) probe study, J SCI FOOD, 80(11), 2000, pp. 1608-1616

Authors: Andreev, NR Kalistratova, EN Wasserman, LA Yuryev, VP

Citation: Nr. Andreev et al., The influence of heating rate and annealing on the melting thermodynamic parameters of some cereal starches in excess water, STARCH, 51(11-12), 1999, pp. 422-429