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Results:
1-8
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Results: 8
Authors:
SUHENDRO EL
ALMEIDADOMINGUEZ HD
ROONEY LW
WANISKA RD
MOREIRA RG
Citation: El. Suhendro et al., TORTILLA BENDING TECHNIQUE - AN OBJECTIVE METHOD FOR CORN TORTILLA TEXTURE MEASUREMENT, Cereal chemistry, 75(6), 1998, pp. 854-858
Authors:
LOBEIRA R
ALMEIDADOMINGUEZ HD
ROONEY LW
Citation: R. Lobeira et al., METHODS TO EVALUATE HYDRATION AND MIXING PROPERTIES OF NIXTAMALIZED CORN FLOURS, Cereal chemistry, 75(4), 1998, pp. 417-420
Authors:
SUHENDRO EL
ALMEIDADOMINGUEZ HD
ROONEY LW
WANISKA RD
Citation: El. Suhendro et al., OBJECTIVE ROLLABILITY METHOD FOR CORN TORTILLA TEXTURE MEASUREMENT, Cereal chemistry, 75(3), 1998, pp. 320-324
Authors:
ALMEIDADOMINGUEZ HD
ORDONEZDURAN GG
ALMEIDA NG
Citation: Hd. Almeidadominguez et al., INFLUENCE OF KERNEL DAMAGE ON CORN NUTRIENT COMPOSITION, DRY-MATTER LOSSES, AND PROCESSABILITY DURING ALKALINE COOKING, Cereal chemistry, 75(1), 1998, pp. 124-128
Authors:
ALMEIDADOMINGUEZ HD
SUHENDRO EL
ROONEY LW
Citation: Hd. Almeidadominguez et al., FACTORS AFFECTING RAPID VISCO ANALYZER CURVES FOR THE DETERMINATION OF MAIZE KERNEL HARDNESS, Journal of cereal science, 25(1), 1997, pp. 93-102
Authors:
ALMEIDADOMINGUEZ HD
SUHENDRO EL
ROONEY LW
Citation: Hd. Almeidadominguez et al., CORN ALKALINE COOKING PROPERTIES RELATED TO GRAIN CHARACTERISTICS ANDVISCOSITY (RVA), Journal of food science, 62(3), 1997, pp. 516-519
Authors:
ALMEIDADOMINGUEZ HD
CEPEDA M
ROONEY LW
Citation: Hd. Almeidadominguez et al., PROPERTIES OF COMMERCIAL NIXTAMALIZED CORN FLOURS, Cereal foods world, 41(7), 1996, pp. 624-630
Authors:
SERNASALDIVAR SO
GOMEZ MH
ALMEIDADOMINGUEZ HD
ISLASRUBIO A
ROONEY LW
Citation: So. Sernasaldivar et al., A METHOD TO EVALUATE THE LIME-COOKING PROPERTIES OF CORN (ZEA-MAYS), Cereal chemistry, 70(6), 1993, pp. 762-764
Risultati:
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