G. L. Grys

Changes in the perceived textural properties of cheddar cheese during maturation

J. Hort, G. L. Grys, J. S. Woodman, 1997 .

Effect of added sucrose on extrusion cooking of maize starch

P. Sopade, G. L. Grys, 1991 .

Significance of starch-sucrose interaction in extrusion cooking

P. Sopade, M. Kearsley, G. L. Grys, 1991 .

Developments in the textural and rheological properties of UK Cheddar cheese during ripening

J. Hort, G. L. Grys, 2001 .

The relationships between the chemical, rheological and textural properties of Cheddar cheese

J. Hort, G. L. Grys, J. S. Woodman, 1997 .