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Results: 1-15 |
Results: 15

Authors: LEE L BAIK BK CZUCHAJOWSKA Z
Citation: L. Lee et al., GARBANZO BEAN FLOUR USAGE IN CANTONESE NOODLES, Journal of food science, 63(3), 1998, pp. 552-558

Authors: BAIK BK KLAMCZYNSKA B CZUCHAJOWSKA Z
Citation: Bk. Baik et al., PARTICLE-SIZE OF UNSWEETENED AZUKI PASTE AS RELATED TO CULTIVAR AND COOKING TIME, Journal of food science, 63(2), 1998, pp. 322-326

Authors: KADHARMESTAN C BAIK BK CZUCHAJOWSKA Z
Citation: C. Kadharmestan et al., THERMAL-BEHAVIOR OF WHEY-PROTEIN CONCENTRATE TREATED BY HEAT AND HIGHHYDROSTATIC-PRESSURE AND ITS FUNCTIONALITY IN WHEAT DOUGH, Cereal chemistry, 75(6), 1998, pp. 785-791

Authors: KLAMCZYNSKI A BAIK BK CZUCHAJOWSKA Z
Citation: A. Klamczynski et al., COMPOSITION, MICROSTRUCTURE, WATER IMBIBITION, AND THERMAL-PROPERTIESOF ABRADED BARLEY, Cereal chemistry, 75(5), 1998, pp. 677-685

Authors: CZUCHAJOWSKA Z KLAMCZYNSKI A PASZCZYNSKA B BAIK BK
Citation: Z. Czuchajowska et al., STRUCTURE AND FUNCTIONALITY OF BARLEY STARCHES, Cereal chemistry, 75(5), 1998, pp. 747-754

Authors: KADHARMESTAN C BAIK BK CZUCHAJOWSKA Z
Citation: C. Kadharmestan et al., WHEY-PROTEIN CONCENTRATE TREATED WITH HEAT OR HIGH HYDROSTATIC-PRESSURE IN WHEAT-BASED PRODUCTS, Cereal chemistry, 75(5), 1998, pp. 762-766

Authors: CZUCHAJOWSKA Z OTTO T PASZCZYNSKA B BAIK BK
Citation: Z. Czuchajowska et al., COMPOSITION, THERMAL-BEHAVIOR, AND GEL TEXTURE OF PRIME TAILINGS STARCHES FROM GARBANZO BEANS AND PEAS, Cereal chemistry, 75(4), 1998, pp. 466-472

Authors: KWAK JS LEE JL BAIK BK
Citation: Js. Kwak et al., PD-GE-AU BASED HYBRID OHMIC CONTACTS TO HIGH-LOW DOPED GAAS FIELD-EFFECT TRANSISTOR, JPN J A P 1, 36(9A), 1997, pp. 5451-5458

Authors: BAIK BK CZUCHAJOWSKA Z
Citation: Bk. Baik et Z. Czuchajowska, BARLEY IN UDON NOODLES, Food science and technology international, 3(6), 1997, pp. 423-435

Authors: OTTO T BAIK BK CZUCHAJOWSKA Z
Citation: T. Otto et al., MICROSTRUCTURE OF SEEDS, FLOURS, AND STARCHES OF LEGUMES, Cereal chemistry, 74(4), 1997, pp. 445-451

Authors: OTTO T BAIK BK CZUCHAJOWSKA Z
Citation: T. Otto et al., WET FRACTIONATION OF GARBANZO BEAN AND PEA FLOURS, Cereal chemistry, 74(2), 1997, pp. 141-146

Authors: BAIK BK CZUCHAJOWSKA Z POMERANZ Y
Citation: Bk. Baik et al., DISCOLORATION OF DOUGH FOR ORIENTAL NOODLES, Cereal chemistry, 72(2), 1995, pp. 198-205

Authors: BAIK BK CZUCHAJOWSKA Z POMERANZ Y
Citation: Bk. Baik et al., AN SDS-FY TEST TO EVALUATE QUALITY OF WHEAT FOR ORIENTAL NOODLES, Journal of cereal science, 20(2), 1994, pp. 191-201

Authors: BAIK BK CZUCHAJOWSKA Z POMERANZ Y
Citation: Bk. Baik et al., COMPARISON OF POLYPHENOL OXIDASE ACTIVITIES IN WHEATS AND FLOURS FROMAUSTRALIAN AND UNITED-STATES CULTIVARS, Journal of cereal science, 19(3), 1994, pp. 291-296

Authors: BAIK BK CZUCHAJOWSKA Z POMERANZ Y
Citation: Bk. Baik et al., ROLE AND CONTRIBUTION OF STARCH AND PROTEIN CONTENTS AND QUALITY TO TEXTURE PROFILE ANALYSIS OF ORIENTAL NOODLES, Cereal chemistry, 71(4), 1994, pp. 315-320
Risultati: 1-15 |