Search results for: Atze Jan van der Goot
Starch ‐ Stärke > 74 > 1-2 > n/a - n/a
Journal of Food Engineering > 2018 > 222 > C > 84-92
Innovative Food Science & Emerging Technologies > 2018 > 45 > C > 313-319
Trends in Food Science & Technology > 2018 > 71 > C > 235-245
Food Hydrocolloids > 2017 > 73 > C > 326-334
Food Structure > 2017 > 14 > C > 104-111
Journal of Cleaner Production > 2017 > 158 > C > 38-50
Innovative Food Science & Emerging Technologies > 2017 > 41 > C > 251-258
Journal of Cereal Science > 2017 > 75 > C > 116-123
Food Hydrocolloids > 2017 > 65 > C > 144-156
Food Chemistry > 2017 > 217 > C > 234-243
Food Hydrocolloids > 2017 > 63 > C > 533-544
Journal of Cleaner Production > 2017 > 142 > P4 > 4101-4113
Food Hydrocolloids > 2016 > 60 > C > 525-532
Innovative Food Science & Emerging Technologies > 2016 > 36 > C > 193-200
Journal of Cleaner Production > 2016 > 126 > C > 394-408
Food Hydrocolloids > 2016 > 54 > Part A > 170-178
Journal of Food Engineering > 2016 > 169 > Complete > 205-213
Journal of Food Engineering > 2016 > 168 > Complete > 42-51