IN VITRO DIGESTION OF HYDROXYPROPYL DERIVATIVES OF WHEAT STARCH. III: ANALYSIS OF OLIGOSACCHARIDE FRACTIONS USING HIGH PRESSURE LIQUID CHROMATOGRAPHYWOOTTON M; CHAUDHRY MA.1981; STAERKE; ISSN 0038-9056; DEU; DA. 1981; VOL. 33; NO 6; PP. 200-202; ABS. GER; BIBL. 10 REF.Article

IN VITRO DIGESTION OF HYDROXYPROPYL DERIVATIVES OF WHEAT STARCH. II: EFFECT OF SUBSTITUTION ON THE PRODUCTS OF PARTIAL DIGESTION BY PORCINE PANCREATIC ALPHA-AMYLASEWOOTTON M; CHAUDHRY MA.1981; STAERKE; ISSN 0038-9056; DEU; DA. 1981; VOL. 33; NO 5; PP. 168-170; ABS. GER; BIBL. 8 REF.Article

THE EFFECT OF CHLORINATION LEVEL ON BISCUIT FLOUR PROPERTIES AND SUITABILITY AS HIGH RATIO CAKE FLOURDUCKWORTH S; WOOTTON M.1979; FOOD TECHNOL. AUSTRAL.; AUS; DA. 1979; VOL. 31; NO 7; PP. 290-293; BIBL. 10 REF.Article

APPLICATION OF DIFFERENTIAL SCANNING CALORIMETRY TO STARCH GELATINIZATION. II: EFFECT OF HEATING RATE AND MOISTURE LEVELWOOTTON M; BAMUNUARACHCHI A.1979; STARCH; DEU; DA. 1979; VOL. 31; NO 8; PP. 262-264; ABS. GER; BIBL. 8 REF.Article

THE USE OF SEA MULLET (MUGIL CEPHALUS) IN PRODUCTION OF COLD MARINADESWOOTTON M; SOT HOON CHUAN.1981; FOOD TECHNOL. AUST.; ISSN 0015-6647; AUS; DA. 1981; VOL. 33; NO 8; PP. 392-398; 4 P.; BIBL. 7 REF.Article

Effects of starch type and preparation conditions on substituent distribution in hydroxypropyl starchesWOOTTON, M; HARYADI.Journal of cereal science (Print). 1992, Vol 15, Num 2, pp 181-184, issn 0733-5210Article

SUGAR UTILISATION AND GLYCEROL AND ETHANOL PRODUCTION DURING MEAD FERMENTATION = UTILISATION DU SUCRE ET PRODUCTION DE GLYCEROL ET D'ETHANOL LORS DE LA FERMENTATION DE L'HYDROMELWOOTTON M; WEEKES GC; LEE TH et al.1983; FOOD TECHNOLOGY IN AUSTRALIA; ISSN 0015-6647; AUS; DA. 1983; VOL. 35; NO 5; PP. 252-255; BIBL. 5 REF.; 2 FIG./4 TABL.Article

THERMAL DESTRUCTION OF STREPTOCOCCUS PLUTON IN AUSTRALIAN HONEYS AND ITS EFFECT ON HONEY QUALITYWOOTTON M; HORNITKY M; RYLAND L et al.1981; J. APIC. RES.; GBR; DA. 1981; VOL. 20; NO 2; PP. 115-120; BIBL. 12 REF.Article

ANALYSIS OF PHYTIC ACID BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHYTANGENDJALA B; BUCKLE KA; WOOTTON M et al.1980; J. CHROMATOGR.; ISSN 0021-9673; NLD; DA. 1980; VOL. 197; NO 2; PP. 274-277; BIBL. 11 REF.Article

EFFECT OF ACCELERATED STORAGE CONDITIONS ON THE CHEMICAL COMPOSITION AND PROPERTIES OF AUSTRALIAN HONEYS. II. CHANGES IN SUGAR AND FREE AMINO ACID CONTENTS.WOOTTON M; EDWARDS RA; FARAJI HAREMI R et al.1976; J. APICULT. RES.; G.B.; DA. 1976; VOL. 15; NO 1; PP. 29-34; BIBL. 12 REF.Article

ERUCIC ACID, AN ACCIDENTAL ADDITIVE IN BREAD.WILLS RBH; WOOTTON M; HOPKIRK G et al.1976; NATURE; G.B.; DA. 1976; VOL. 263; NO 5577; PP. 504; BIBL. 9 REF.Article

Identification and quantitation of components of acid hydrolysates of hydroxypropyl wheat starchWOOTTON, M; HARYADI.Journal of cereal science (Print). 1991, Vol 14, Num 2, pp 179-187, issn 0733-5210Article

FACTORS AFFECTING THE REHYDRATATION OF DRIED GLUTENWOOTTON M; REAOCH RR; WRIGLEY CW et al.1982; FOOD TECHNOL. AUST.; ISSN 0015-6647; AUS; DA. 1982; VOL. 34; NO 4; PP. 154-156; BIBL. 9 REF.Article

A STUDY OF THE DENATURATION OF EGG WHITE PROTEINS DURING FREEZING USING DIFFERENTIAL SCANNING CALORIMETRYWOOTTON M; NGUYEN THI HONG; HOANG LAN PHAM THI et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 5; PP. 1336-1338; BIBL. 7 REF.Article

EXTRACTIVES OF FUNGI. III. INTRODUCTION OF A (Z)-17(20)-DOUBLE BOND INTO A TUMULOSIC ACID DERIVATIVEBATEY IL; PINHEY JT; RALPH BJ et al.1972; J. CHEM. SOC., PERKIN TRANS., 1; G.B.; DA. 1972; NO 18; PP. 2260-2263; BIBL. 13 REF.Serial Issue

The role of dietary carbohydrate and of knowledge of having eaten it in the urge to eat moreHUON, G. F; WOOTTON, M.The International journal of eating disorders (Print). 1991, Vol 10, Num 1, pp 31-42, issn 0276-3478, 12 p.Article

Alkali gelatinisation of wheat starchWOOTTON, M; HO, P.Stärke. 1989, Vol 41, Num 7, pp 261-265, issn 0038-9056Article

Alkali gelatinisation of wheat starch = Gélatinisation alcaline de l'amidon de bléWOOTTON, M; HO, P.Stärke. 1989, Vol 41, Num 7, pp 261-265, issn 0038-9056Article

The influence of molar substitution on the gelatinization of hydroxypropyl maize starches = Influence de la substitution molaire sur la gélatinisation d'amidons hydroxypropylés de maïsWOOTTON, M; MANATSATHIT, A.Stärke. 1984, Vol 36, Num 6, pp 207-208, issn 0038-9056Article

MICROBIAL DETERIORATION OF WET GLUTEN AND ITS EFFECTS ON GLUTEN PROPERTIES AND BREAD QUALITYWOOTTON M; WEAVER SW; GRAS PW et al.1982; FOOD TECHNOLOGY IN AUSTRALIA; ISSN 0015-6647; AUS; DA. 1982; VOL. 34; NO 5; PP. 248-252; 4 P.; BIBL. 9 REF.Article

Properties of starches from Australian wheats. II: Some physico-chemical propertiesWOOTTON, M; DEDI MAHDAR.Stärke. 1993, Vol 45, Num 9, pp 295-299, issn 0038-9056Article

The influence of processing conditions on the properties of dried Nemadactylus macropterus fillets = Influence des conditions technologiques sur les propriétés de filets séchés de Nemadactylus macropterusWOOTTON, M; ISMAIL, N.Journal of the science of food and agriculture. 1986, Vol 37, Num 4, pp 399-408, issn 0022-5142Article

Tandoori bread production and qualityHASHMI, I; WOOTTON, M.Food Australia. 1995, Vol 47, Num 8, pp 366-368, issn 1032-5298Article

Properties of starches isolated from Western Samoan breadfruit using a traditional method = Propriétés des amidons isolés, par une méthode traditionnelle, du fruit de l'arbre à pain des Samoa occidentalesTUMAALII, F; WOOTTON, M.Stärke. 1988, Vol 40, Num 1, pp 7-10, issn 0038-9056Article

A comparison of codex alimentarius commission and HPLC methods for 5-hydroxymethyl-2-furaldehyde determination in honeyWOOTTON, M; RYALL, L.Journal of apicultural research. 1985, Vol 24, Num 2, pp 120-124, issn 0021-8839Article