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Publications by Joanna Harasym
Microwave Radiation and Protein Addition Modulate Hydration, Pasting and Gel Rheological Characteristics of Rice and Potato Starches
Carbohydrate Polymers
Organic Chemistry
Polymers
Materials Chemistry
Plastics
Related publications
Impact of Acidification and Protein Fortification on Thermal Properties of Rice, Potato and Tapioca Starches and Rheological Behaviour of Their Gels
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Cross-Linking of Fibrex Gel by Fungal Laccase: Gel Rheological and Structural Characteristics
Processes
Technology
Process Chemistry
Chemical Engineering
Bioengineering
Characteristics of Reduced-Fat Muffins and Cookies With Native and Modified Rice Starches
Emirates Journal of Food and Agriculture
Applied Microbiology
Crop Science
Food Science
Animal Science
Zoology
Biotechnology
Agronomy
Effect of Blending Ginger Starch (Zingiber Officinale) on the Dynamic Rheological, Pasting and Textural Properties of Rice Flour
African Journal of Food Science
Nutrient Composition, Amylose Content and Pasting Characteristics of Some Elite Accessions of Nerica Rice
Journal of Food Technology Research
Comparison of Characteristics and Combined Lipids in Potato Starches Prepared in Native and Large-Scale Factories.
Journal of the Japanese Society of Starch Science
Preparation and Characterization of Potato Starch Nanoparticles With Acrylamide by Microwave Radiation.
CIENCIA EN DESARROLLO
Effect of Particle Size of Different Crop Starches and Their Flours on Pasting Properties
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Effect of Addition of Starches of Different Botanical Origin on the Yogurt Gel Properties
Biotechnology in Animal Husbandry
