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A Golachowski

Showing results (1-10 of 4) with videos related to

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Journal of Colloid and Interface Science|September 16, 2005
The model of the rheological behavior of gelatinized starch at low concentrationsV Kislenko, L Oliynyk, A Golachowski
Food Chemistry|September 8, 2012
Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 1: properties of retrograded starch (RS3) produced under various conditions and its susceptibility to acetylationM Kapelko, T Zięba, A Golachowski, et al.
International Journal of Food Sciences and Nutrition|July 2, 2011
The influence of extrusion process on myo-inositol phosphate content and profile in snacks containing rye branH Gambuś, A Matusz-Mirlak, R Duliński, et al.
Food Chemistry|January 28, 2015
Current research addressing starch acetylationA Golachowski, T Zięba, M Kapelko-Żeberska, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Journal of Colloid and Interface Science|September 16, 2005
The model of the rheological behavior of gelatinized starch at low concentrationsV Kislenko, L Oliynyk, A Golachowski
Food Chemistry|September 8, 2012
Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 1: properties of retrograded starch (RS3) produced under various conditions and its susceptibility to acetylationM Kapelko, T Zięba, A Golachowski, et al.
International Journal of Food Sciences and Nutrition|July 2, 2011
The influence of extrusion process on myo-inositol phosphate content and profile in snacks containing rye branH Gambuś, A Matusz-Mirlak, R Duliński, et al.
Food Chemistry|January 28, 2015
Current research addressing starch acetylationA Golachowski, T Zięba, M Kapelko-Żeberska, et al.
Pageof 1