Search Results - Greetham, D.

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    Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps

    Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps by Marasca, E., Greetham, D., Herring, S.D., Fisk, Ian D.

    Published 2015
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    Sodium ion interaction with psyllium husk (Plantago sp.)

    Sodium ion interaction with psyllium husk (Plantago sp.) by Jimoh, M.A., MacNaughtan, W., Williams, H.E.L., Greetham, D., Linforth, R.L., Fisk, Ian D.

    Published 2016
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