Your search returned 4 results.

Results
	1.	The model of the rheological behavior of gelatinized starch at low concentrations. [electronic resource] by Kislenko, V Oliynyk, L Golachowski, A Producer: 20070613 In: Journal of colloid and interface science vol. 294 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 1: properties of retrograded starch (RS3) produced under various conditions and its susceptibility to acetylation. [electronic resource] by Kapelko, M Zięba, T Golachowski, A Gryszkin, A Producer: 20130206 In: Food chemistry vol. 135 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	The influence of extrusion process on myo-inositol phosphate content and profile in snacks containing rye bran. [electronic resource] by Gambuś, H Matusz-Mirlak, A Duliński, R Ziobro, R Golachowski, A Producer: 20120529 In: International journal of food sciences and nutrition vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Current research addressing starch acetylation. [electronic resource] by Golachowski, A Zięba, T Kapelko-Żeberska, M Drożdż, W Gryszkin, A Grzechac, M Producer: 20150918 In: Food chemistry vol. 176 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)