26 results on '"Bergenståhl, Björn"'
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2. Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa
3. Phytate, iron, zinc, and calcium content of common Bolivian foods and their estimated mineral bioavailability
4. Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate
5. Relating genes in the biosynthesis of the polyphenol composition of A ndean colored potato collection
6. Sensory Perception of Rye Bran Particles of Varying Size and Concentration in a Viscous Phase
7. From Molecules to Products: Some Aspects of Structure–Function Relationships in Cereal Starches
8. Effect of pH and soybean flour heat treatment on the texture and colour of fortified roasted shredded cassava roots (garri)
9. Enzymatic hydrolysis ofCanna indica,Manihot esculentaandXanthosoma sagittifoliumnative starches below the gelatinization temperature
10. Gastrointestinal Release of β‐Glucan and Pectin Using an In Vitro Method
11. Investigation of Chocolate Surfaces Using Profilometry and Low Vacuum Scanning Electron Microscopy
12. Characterization of the agglomeration of roasted shredded cassava (Manihot esculenta crantz) roots
13. Extraction of β-Glucan from Oat Bran in Laboratory Scale
14. Total antioxidant capacity and content of flavonoids and other phenolic compounds in canihua (Chenopodium pallidicaule): An Andean pseudocereal
15. Boronate‐containing polymer brushes: Characterization, interaction with saccharides and mammalian cancer cells
16. Affinity Adhesion of Carbohydrate Particles and Yeast Cells to Boronate-Containing Polymer Brushes Grafted onto Siliceous Supports
17. Molecular exchange in thermal equilibrium between dissolved and crystalline tripalmitin by NMR
18. Wetting of fat crystals by triglyceride oil and water. 1. The effect of additives
19. Water-in-triglyceride oil emulsions. Effect of fat crystals on stability
20. Sintering of fat crystal networks in oil during post-crystallization processes
21. Wetting of fat crystals by triglyceride oil and water. 2. adhesion to the oil/water interface
22. Transport of Oleic and Acetic Acids from Emulsions into Low Density Polyethylene; Effects on Adhesion with Aluminum Foil in Laminated Packaging
23. Lecithins in oil-continuous emulsions. Fat crystal wetting and interfacial tension
24. Fat encapsulation in spray‐dried food powders
25. Sphingomyelin from milk‐characterization of liquid crystalline, liposome and emulsion properties
26. The influence of food emulsifiers on fat and sugar dispersions in oils. III. Water content, purity of oils
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