Publications in collaboration with researchers from Lund University (5)

2004

  1. Gel formation in mixtures of amylose and high amylopectin potato starch

    Carbohydrate Polymers, Vol. 57, Núm. 1, pp. 55-66

  2. Gel formation in mixtures of high amylopectin potato starch and potato starch

    Carbohydrate Polymers, Vol. 56, Núm. 4, pp. 505-514

2001

  1. Gelatinisation and retrogradation behaviour of some starch mixtures

    Starch/Staerke, Vol. 53, Núm. 10, pp. 520-529