검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Evaluation of the time-dependent stability of starch-hydrocolloid binary gels involving NMR relaxation time measurements Baranowska HM, Sikora M, Krystyjan M, Tomasik P Journal of Food Engineering, 109(4), 685, 2012 |
| 2 |
Caramel sauces thickened with combinations of potato starch and xanthan gum Krystyjan M, Sikora M, Adamczyk G, Tomasik P Journal of Food Engineering, 112(1-2), 22, 2012 |
| 3 |
Starch gelatinization as measured by rheological properties of the dough Sikora M, Kowalski S, Krystyjan M, Ziobro R, Wrona P, Curic D, LeBail A Journal of Food Engineering, 96(4), 505, 2010 |