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Ann-Charlotte Eliasson

Showing results (1-10 of 6) with videos related to

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Journal of Pharmaceutical Sciences|February 4, 2009
The effect of starch material, encapsulated protein and production conditions on the protein release from starch microspheresLidia Elfstrand, Ann-Charlotte Eliasson, Marie Wahlgren
Journal of the Science of Food and Agriculture|November 5, 2011
Fibre-rich additives--the effect on staling and their function in free-standing and pan-baked breadJeanette K Purhagen, Malin E Sjöö, Ann-Charlotte Eliasson
Meat Science|September 7, 2013
The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibreKarin Petersson, Ophélie Godard, Ann-Charlotte Eliasson, et al.
Meat Science|September 3, 2013
The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye branKarin Petersson, Ophélie Godard, Ann-Charlotte Eliasson, et al.
Journal of the Science of Food and Agriculture|August 7, 2012
Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat branKarin Petersson, Emilia Nordlund, Eva Tornberg, et al.
Food Chemistry|July 25, 2016
The effect of baking and enzymatic treatment on the structural properties of wheat starchCatalina Fuentes, Claudia Zielke, Manish Prakash, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Journal of Pharmaceutical Sciences|February 4, 2009
The effect of starch material, encapsulated protein and production conditions on the protein release from starch microspheresLidia Elfstrand, Ann-Charlotte Eliasson, Marie Wahlgren
Journal of the Science of Food and Agriculture|November 5, 2011
Fibre-rich additives--the effect on staling and their function in free-standing and pan-baked breadJeanette K Purhagen, Malin E Sjöö, Ann-Charlotte Eliasson
Meat Science|September 7, 2013
The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibreKarin Petersson, Ophélie Godard, Ann-Charlotte Eliasson, et al.
Meat Science|September 3, 2013
The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye branKarin Petersson, Ophélie Godard, Ann-Charlotte Eliasson, et al.
Journal of the Science of Food and Agriculture|August 7, 2012
Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat branKarin Petersson, Emilia Nordlund, Eva Tornberg, et al.
Food Chemistry|July 25, 2016
The effect of baking and enzymatic treatment on the structural properties of wheat starchCatalina Fuentes, Claudia Zielke, Manish Prakash, et al.
Pageof 1