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Results: 1-11 |
Results: 11
MICRONIZATION PRETREATMENTS FOR REDUCING THE COOKING TIME OF LENTILS
Authors: SCANLON MG MALCOLMSON LJ ARNTFIELD SD WATTS B RYLAND D PROKOPOWICH DJ
Citation: Mg. Scanlon et al., MICRONIZATION PRETREATMENTS FOR REDUCING THE COOKING TIME OF LENTILS, Journal of the Science of Food and Agriculture, 76(1), 1998, pp. 23-30
EFFECT OF TEMPERING AND END MOISTURE-CONTENT ON THE QUALITY OF MICRONIZED LENTILS
Authors: ARNTFIELD SD SCANLON MG MALCOLMSON LJ WATTS B RYLAND D SAVOIE V
Citation: Sd. Arntfield et al., EFFECT OF TEMPERING AND END MOISTURE-CONTENT ON THE QUALITY OF MICRONIZED LENTILS, Food research international, 30(5), 1997, pp. 371-380
THERMAL GELATION IN RELATION TO BINDING OF BOVINE SERUM-ALBUMIN POLYSACCHARIDE SYSTEMS
Authors: CAI R ARNTFIELD SD
Citation: R. Cai et Sd. Arntfield, THERMAL GELATION IN RELATION TO BINDING OF BOVINE SERUM-ALBUMIN POLYSACCHARIDE SYSTEMS, Journal of food science, 62(6), 1997, pp. 1129-1134
AMYLOSE-LIPID COMPLEX-FORMATION IN ACETYLATED PEA STARCH-LIPID SYSTEMS
Authors: LIU H ARNTFIELD SD HOLLEY RA AIME DB
Citation: H. Liu et al., AMYLOSE-LIPID COMPLEX-FORMATION IN ACETYLATED PEA STARCH-LIPID SYSTEMS, Cereal chemistry, 74(2), 1997, pp. 159-162
PHENOLIC PROTEIN INTERACTIONS IN RELATION TO THE GELATION PROPERTIES OF CANOLA PROTEIN
Authors: RUBINO MI ARNTFIELD SD NADON CA BERNATSKY A
Citation: Mi. Rubino et al., PHENOLIC PROTEIN INTERACTIONS IN RELATION TO THE GELATION PROPERTIES OF CANOLA PROTEIN, Food research international, 29(7), 1996, pp. 653-659
EFFECT OF PH AND CATIONS ON THE THERMALLY-INDUCED GELATION OF OVALBUMIN
Authors: SAVOIE VJ ARNTFIELD SD
Citation: Vj. Savoie et Sd. Arntfield, EFFECT OF PH AND CATIONS ON THE THERMALLY-INDUCED GELATION OF OVALBUMIN, Journal of texture studies, 27(3), 1996, pp. 287-306
POTENTIAL FOR STAINLESS-STEEL MICROFILTRATION PROCESSING TO REDUCE EFFLUENT FROM A FLUID MILK AND ICE-CREAM PROCESSING PLANT
Authors: YIP V ARNTFIELD SD HYDAMAKA AW
Citation: V. Yip et al., POTENTIAL FOR STAINLESS-STEEL MICROFILTRATION PROCESSING TO REDUCE EFFLUENT FROM A FLUID MILK AND ICE-CREAM PROCESSING PLANT, Journal of dairy science, 79(4), 1996, pp. 710-716
EVALUATION OF ALKALINE CONVERSION OF SINAPIC ACID TO THOMASIDIOIC ACID
Authors: RUBINO MI ARNTFIELD SD CHARLTON JL
Citation: Mi. Rubino et al., EVALUATION OF ALKALINE CONVERSION OF SINAPIC ACID TO THOMASIDIOIC ACID, Journal of agricultural and food chemistry, 44(6), 1996, pp. 1399-1402
CONVERSION OF PHENOLICS TO LIGNANS - SINAPIC ACID TO THOMASIDIOIC ACID
Authors: RUBINO MI ARNTFIELD SD CHARLTON JL
Citation: Mi. Rubino et al., CONVERSION OF PHENOLICS TO LIGNANS - SINAPIC ACID TO THOMASIDIOIC ACID, Journal of the American Oil Chemists' Society, 72(12), 1995, pp. 1465-1470
CHARACTERISTICS OF HEAT-INDUCED NETWORKS FOR MIXTURES OF OVALBUMIN AND LYSOZYME
Authors: ARNTFIELD SD BERNATSKY A
Citation: Sd. Arntfield et A. Bernatsky, CHARACTERISTICS OF HEAT-INDUCED NETWORKS FOR MIXTURES OF OVALBUMIN AND LYSOZYME, Journal of agricultural and food chemistry, 41(12), 1993, pp. 2291-2295
THERMAL GELATION OF THE 12S CANOLA GLOBULIN
Authors: LEGER LW ARNTFIELD SD
Citation: Lw. Leger et Sd. Arntfield, THERMAL GELATION OF THE 12S CANOLA GLOBULIN, Journal of the American Oil Chemists' Society, 70(9), 1993, pp. 853-861
Risultati: 1-11 |