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Katarzyna J Grabowska

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Food Research International (Ottawa, Ont.)|July 18, 2018
Shear structuring as a new method to make anisotropic structures from soy-gluten blendsKatarzyna J Grabowska, Stavroula Tekidou, Remko M Boom, et al.
Journal of Agricultural and Food Chemistry|September 10, 2010
Gluten protein composition in several fractions obtained by shear induced separation of wheat flourElizabeth E J van der Zalm, Katarzyna J Grabowska, Maurice Strubel, et al.
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Showing results (1-10 of 2) with videos related to

Sort By:
Pageof 1
Food Research International (Ottawa, Ont.)|July 18, 2018
Shear structuring as a new method to make anisotropic structures from soy-gluten blendsKatarzyna J Grabowska, Stavroula Tekidou, Remko M Boom, et al.
Journal of Agricultural and Food Chemistry|September 10, 2010
Gluten protein composition in several fractions obtained by shear induced separation of wheat flourElizabeth E J van der Zalm, Katarzyna J Grabowska, Maurice Strubel, et al.
Pageof 1