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Authors whose works are in public domain in at least one jurisdiction

List of works by Nand Ooms

Ingredient Functionality During Foam-Type Cake Making: A Review

scientific article published on 21 August 2019

Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making

scientific article published on 12 September 2018

The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb.

scientific article published on 8 September 2017

Transformations and functional role of starch during potato crisp making: A review

scientific article published on 06 November 2020

What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

scientific article published on 22 July 2020

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