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Jan M Bühler

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Current Research in Food Science|May 2, 2022
Quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractionsJan M Bühler, Atze Jan van der Goot, Marieke E Bruins
Polymers|September 23, 2022
Fibrous Structures from Starch and GlutenJan M Bühler, Atze Jan van der Goot, Marieke E Bruins
Foods (Basel, Switzerland)|August 14, 2020
Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding CapacityJan M Bühler, Birgit L Dekkers, Marieke E Bruins, et al.
Pageof 1

Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
Current Research in Food Science|May 2, 2022
Quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractionsJan M Bühler, Atze Jan van der Goot, Marieke E Bruins
Polymers|September 23, 2022
Fibrous Structures from Starch and GlutenJan M Bühler, Atze Jan van der Goot, Marieke E Bruins
Foods (Basel, Switzerland)|August 14, 2020
Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding CapacityJan M Bühler, Birgit L Dekkers, Marieke E Bruins, et al.
Pageof 1