Fernando Ernesto
Ortega Ojeda
Profesor/a Asociado/a
Lund University
Lund, SueciaPublications en collaboration avec des chercheurs de Lund University (5)
2005
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Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch
Carbohydrate Polymers, Vol. 59, Núm. 3, pp. 313-327
2004
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Gel formation in mixtures of amylose and high amylopectin potato starch
Carbohydrate Polymers, Vol. 57, Núm. 1, pp. 55-66
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Gel formation in mixtures of high amylopectin potato starch and potato starch
Carbohydrate Polymers, Vol. 56, Núm. 4, pp. 505-514
2003
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On the dispersion and small-amplitude oscillation measurements of high amylopectin potato starch
Starch/Staerke, Vol. 55, Núm. 3-4, pp. 121-130
2001
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Gelatinisation and retrogradation behaviour of some starch mixtures
Starch/Staerke, Vol. 53, Núm. 10, pp. 520-529