Studies of Flavor Encapsulation by Agents Produced from Modified Sago and Tapioca Starches.
- Published in:
- Starch / Staerke, 2001, v. 53, n. 6, p. 281, doi. 10.1002/1521-379X(200106)53:6<281::AID-STAR281>3.0.CO;2-R
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- Publication type:
- Article
Works matching IS 00389056 AND DT 2001 AND VI 53 AND IP 6
Results: 5
1
2
The Effect of Non-Gluten Proteins on the Staling of Bread.
- Published in:
- Starch / Staerke, 2001, v. 53, n. 6, p. 278, doi. 10.1002/1521-379X(200106)53:6<278::AID-STAR278>3.0.CO;2-3
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- Publication type:
- Article
3
Starch Derivatives of High Degree of Functionalization. 4. Homogeneous Tritylation of Starch and Subsequent Carboxymethylation.
- Published in:
- Starch / Staerke, 2001, v. 53, n. 6, p. 261, doi. 10.1002/1521-379X(200106)53:6<261::AID-STAR261>3.0.CO;2-Z
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- Publication type:
- Article
4
Formation of Supramolecular Structures of Aroma Compounds with Polysaccharides of Corn Starch Cryotextures.
- Published in:
- Starch / Staerke, 2001, v. 53, n. 6, p. 269, doi. 10.1002/1521-379X(200106)53:6<269::AID-STAR269>3.0.CO;2-3
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- Publication type:
- Article
5
The First Hundred Years of Corn Refining in the United States.
- Published in:
- Starch / Staerke, 2001, v. 53, n. 6, p. 257, doi. 10.1002/1521-379X(200106)53:6<257::AID-STAR257>3.0.CO;2-F
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- Publication type:
- Article