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M Rosell

Showing results (11-20 of 140) with videos related to

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Revista Espanola De Fisiologia|December 1, 1975
[A study of the o-toluidine method for glycogen measurement (author's transl)]J J Guinovart, M Rosell-Pérez
Carbohydrate Polymers|December 19, 2016
Comparison of porous starches obtained from different enzyme types and levelsYaiza Benavent-Gil, Cristina M Rosell
Revista Espanola De Fisiologia|March 1, 1979
Kinetics of the D and I glycogen synthetase forms and their interconversion, in the sea scallop Pecten maximusI Vázquez-Baanante, M Rosell-Pérez
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|June 10, 2016
Glycemic Response to Corn Starch Modified with Cyclodextrin Glycosyltransferase and its Relationship to Physical PropertiesA Dura, W Yokoyama, C M Rosell
Revista Espanola De Fisiologia|September 1, 1978
On the process of activation and inactivation of dog skeletal muscle glycogen synthaseT Cadanet, J Aguilar, M Rosell-Pérez
Carbohydrate Polymers|December 5, 2013
Functionality of porous starch obtained by amylase or amyloglucosidase treatmentsA Dura, W Błaszczak, C M Rosell
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|August 17, 2019
Quality Indicators and Heat Damage of Dried and Cooked Gluten Free SpaghettiN Gasparre, E Betoret, C M Rosell
Journal of Agricultural and Food Chemistry|June 27, 2002
Improvement of flour quality through carbohydrases treatment during wheat temperingMónica Haros, Cristina M Rosell, Carmen Benedito
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|July 20, 2011
Chemical composition and starch digestibility of different gluten-free breadsMaría Estela Matos Segura, Cristina M Rosell
Food Chemistry|April 3, 2018
Physicochemical and nutritional characteristics of banana flour during ripeningAna Campuzano, Cristina M Rosell, Fabiola Cornejo
Pageof 14

Showing results (11-20 of 140) with videos related to

Sort By:
Pageof 14
Revista Espanola De Fisiologia|December 1, 1975
[A study of the o-toluidine method for glycogen measurement (author's transl)]J J Guinovart, M Rosell-Pérez
Carbohydrate Polymers|December 19, 2016
Comparison of porous starches obtained from different enzyme types and levelsYaiza Benavent-Gil, Cristina M Rosell
Revista Espanola De Fisiologia|March 1, 1979
Kinetics of the D and I glycogen synthetase forms and their interconversion, in the sea scallop Pecten maximusI Vázquez-Baanante, M Rosell-Pérez
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|June 10, 2016
Glycemic Response to Corn Starch Modified with Cyclodextrin Glycosyltransferase and its Relationship to Physical PropertiesA Dura, W Yokoyama, C M Rosell
Revista Espanola De Fisiologia|September 1, 1978
On the process of activation and inactivation of dog skeletal muscle glycogen synthaseT Cadanet, J Aguilar, M Rosell-Pérez
Carbohydrate Polymers|December 5, 2013
Functionality of porous starch obtained by amylase or amyloglucosidase treatmentsA Dura, W Błaszczak, C M Rosell
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|August 17, 2019
Quality Indicators and Heat Damage of Dried and Cooked Gluten Free SpaghettiN Gasparre, E Betoret, C M Rosell
Journal of Agricultural and Food Chemistry|June 27, 2002
Improvement of flour quality through carbohydrases treatment during wheat temperingMónica Haros, Cristina M Rosell, Carmen Benedito
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|July 20, 2011
Chemical composition and starch digestibility of different gluten-free breadsMaría Estela Matos Segura, Cristina M Rosell
Food Chemistry|April 3, 2018
Physicochemical and nutritional characteristics of banana flour during ripeningAna Campuzano, Cristina M Rosell, Fabiola Cornejo
Pageof 14