Articles by Luybov Wasserman
EFFECT OF HIGH HYDROSTATIC PRESSURE ON THE STRUCTURE AND GELLING PROPERTIES OF AMYLOPECTIN MAIZE, WHEAT AND POTATO STARCHES
Pol. J. Food Nutr. Sci. 2007;57(4):475–480
ELECTROPHORETIC AND DSC STUDIES ON DIFFERENT WHEAT STARCHES WITH VARIOUS AMYLOSE CONTENTS
Luybov A. Wasserman, Patrizia Vaccino, Gaetano Boggini, Alberto Schiraldi, Takahiro Noda, Alexander M. Kudryavzev, Vladimir P. Yuryev
Pol. J. Food Nutr. Sci. 2006;56(1):59–66
MICROSTRUCTURE, THERMAL PROPERTIES AND SUSCEPTIBILITY OF THE HIGH AMYLOSE WHEAT STARCH TO ENZYMATIC HYDROLYSIS: A NEW MATERIAL FOR RESISTANT STARCH (RSIII) PRODUCTION.
Luybov A. Wasserman, Valetina I. Kiseleva, Alberto. Schiraldi, Wioletta Błaszczak, Józef Fornal, Elena V. Sotnikova, Michael Gapparov, Vladimir P. Yuryev
Pol. J. Food Nutr. Sci. 2004;54(2):151–156
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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