Modification of structure and mixing properties of wheat flour through high-pressure processing
McCann, Thu H., Leder, Anke, Buckow, Roman, Day, Li
Published in Food research international (01.08.2013)
Published in Food research international (01.08.2013)
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Journal Article
Protein–lipid interactions in gluten elucidated using acetic acid fractionation
McCann, Thu H., Small, Darryl M., Batey, Ian L., Wrigley, Colin W., Day, Li
Published in Food chemistry (01.07.2009)
Published in Food chemistry (01.07.2009)
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Journal Article
High amylose wheat starch increases the resistance to deformation of wheat flour dough
McCann, Thu H., Homer, Stephen H., Øiseth, Sofia K., Day, Li, Newberry, Marcus, Regina, Ahmed, Lundin, Leif
Published in Journal of cereal science (01.01.2018)
Published in Journal of cereal science (01.01.2018)
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Journal Article