Treffer 1 - 9 von 9 für Suche 'Hooyberghs, Kathleen', Suchdauer: 0,61s Treffer weiter einschränken
  1. 1
    The texture of potato mashes is impacted by blanching induced changes in their extracellular starch fractions

    The texture of potato mashes is impacted by blanching induced changes in their extracellular starch fractions von Bai, Yeming, Hooyberghs, Kathleen, Brijs, Kristof, Delcour, Jan


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  2. 2
    The texture of potato mashes is impacted by blanching induced changes in their extracellular starch fractions

    The texture of potato mashes is impacted by blanching induced changes in their extracellular starch fractions von Bai, Yeming, Hooyberghs, Kathleen, Brijs, Kristof, Delcour, Jan


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  3. 3
    Impact of calcium-starch interactions on the textural and oil absorption properties of deep-fried potato mashes

    Impact of calcium-starch interactions on the textural and oil absorption properties of deep-fried potato mashes von Hooyberghs, Kathleen, Bai, Yeming, Noens, Lennert, Dekeyrel, Jesse, Reyniers, Stijn, Cardinaels, Ruth, Moldenaers, Paula, Brijs, Kristof, Smolders, Erik, Delcour, Jan

    Veröffentlicht in Food Hydrocolloids

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  4. 4
    The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making

    The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making von Beghin, Alice S, Ooms, Nand, Hooyberghs, Kathleen, Coppens, Eveline, Pareyt, Bram, Brijs, Kristof, Delcour, Jan A

    Veröffentlicht in FOOD RESEARCH INTERNATIONAL

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  5. 5
    Impact of calcium-starch interactions on the textural and oil absorption properties of deep-fried potato mashes

    Impact of calcium-starch interactions on the textural and oil absorption properties of deep-fried potato mashes von Hooyberghs, Kathleen, Bai, Yeming, Noens, Lennert, Dekeyrel, Jesse, Reyniers, Stijn, Cardinaels, Ruth, Moldenaers, Paula, Brijs, Kristof, Smolders, Erik, Delcour, Jan A.

    Veröffentlicht in Food hydrocolloids

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  6. 6
    The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making

    The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making von Beghin, Alice S., Ooms, Nand, Hooyberghs, Kathleen, Coppens, Eveline, Pareyt, Bram, Brijs, Kristof, Delcour, Jan A.

    Veröffentlicht in Food research international

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  7. 7
    CARBON DIOXIDE GENERATION

    CARBON DIOXIDE GENERATION von VAN DER KANT, Rob, DELEU, Lomme, PYCARELLE, Sarah, HOOYBERGHS, Kathleen, ROUSSEAU, Frederic, DELCOUR, Jan, RAVIER, Elias, SCHYMKOWITZ, Joost

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  8. 8
    CARBON DIOXIDE GENERATION

    CARBON DIOXIDE GENERATION von VAN DER KANT, Rob, DELEU, Lomme, PYCARELLE, Sarah, HOOYBERGHS, Kathleen, ROUSSEAU, Frederic, DELCOUR, Jan, RAVIER, Elias, SCHYMKOWITZ, Joost

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  9. 9
    CARBON DIOXIDE GENERATION

    CARBON DIOXIDE GENERATION von VAN DER KANT, Rob, DELEU, Lomme, PYCARELLE, Sarah, HOOYBERGHS, Kathleen, ROUSSEAU, Frederic, DELCOUR, Jan, RAVIER, Elias, SCHYMKOWITZ, Joost

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