LM

L Marchal-Crespo

5 records found

Authored

The hydrolysis of starch to low-molecular-weight products (normally characterised by their dextrose equivalent (DE), which is directly related to the number-average molecular mass) was studied at different temperatures. Amylopectin potato starch, lacking amylose, was selected ...

Contributed

Is breaking it down better?

Enhancing motor learning via controlled sensory-motor integration

Complex motions are generally accepted as movements which consists of at least 2 Degrees of Freedom (DoFs) actuated in a coordinated manner, which takes more than one practice session to be mastered, and that are ecologically valid (see Wulf et al. 2002 for a clear statement).