1. Gluten-Free Food: Role of Starch;Challenges and Potential Solutions in Gluten Free Product Development;2021-12-04
2. Evidence for Berry and Maize Processing on the Canadian Plains from Starch Grain Analysis;American Antiquity;2006-07
3. Rheology of polysaccharide systems;Rheology of Industrial Polysaccharides: Theory and Applications;1995
4. Rheological Properties of Cereal Carbohydrates;Dough Rheology and Baked Product Texture;1990
5. MODELLING of FLOW PROPERTIES of STARCH PASTES PREPARED BY DIFFERENT PROCEDURES;Journal of Food Process Engineering;1989-12