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Results: 1-7 |
Results: 7
EXTRUDED SNACK PRODUCTS FROM WAXY HULL-LESS BARLEY
Authors: DUDGEONBOLLINGER AL FASTNAUGHT CE BERGLUND PT
Citation: Al. Dudgeonbollinger et al., EXTRUDED SNACK PRODUCTS FROM WAXY HULL-LESS BARLEY, Cereal foods world, 42(9), 1997, pp. 762-766
GUIDING THE WAY INTO THE 21ST-CENTURY - THE AACC ANNUAL-MEETING IN SAN-DIEGO
Authors: BERGLUND PT
Citation: Pt. Berglund, GUIDING THE WAY INTO THE 21ST-CENTURY - THE AACC ANNUAL-MEETING IN SAN-DIEGO, Cereal foods world, 42(8), 1997, pp. 568-568
GENETIC AND ENVIRONMENTAL VARIATION IN BETA-GLUCAN CONTENT AND QUALITY PARAMETERS OF BARLEY FOR FOOD
Authors: FASTNAUGHT CE BERGLUND PT HELM ET FOX GJ
Citation: Ce. Fastnaught et al., GENETIC AND ENVIRONMENTAL VARIATION IN BETA-GLUCAN CONTENT AND QUALITY PARAMETERS OF BARLEY FOR FOOD, Crop science, 36(4), 1996, pp. 941-946
INCIDENCE OF EATING DISORDERS AMONG SELECTED FEMALE UNIVERSITY-STUDENTS
Authors: FREDENBERG JP BERGLUND PT DIEKEN HA
Citation: Jp. Fredenberg et al., INCIDENCE OF EATING DISORDERS AMONG SELECTED FEMALE UNIVERSITY-STUDENTS, Journal of the American Dietetic Association, 96(1), 1996, pp. 64-65
EVALUATION OF SELECTED BARLEY CULTIVARS AND THEIR FRACTIONS FOR BETA-GLUCAN ENRICHMENT AND VISCOSITY
Authors: YOON SH BERGLUND PT FASTNAUGHT CE
Citation: Sh. Yoon et al., EVALUATION OF SELECTED BARLEY CULTIVARS AND THEIR FRACTIONS FOR BETA-GLUCAN ENRICHMENT AND VISCOSITY, Cereal chemistry, 72(2), 1995, pp. 187-190
PHYSICOCHEMICAL AND SENSORY EVALUATION OF EXTRUDED HIGH-FIBER BARLEY CEREALS
Authors: BERGLUND PT FASTNAUGHT CE HOLM ET
Citation: Pt. Berglund et al., PHYSICOCHEMICAL AND SENSORY EVALUATION OF EXTRUDED HIGH-FIBER BARLEY CEREALS, Cereal chemistry, 71(1), 1994, pp. 91-95
EFFECT OF FROZEN STORAGE DURATION ON FIRMING PROPERTIES OF BREADS BAKED FROM FROZEN DOUGHS
Authors: BERGLUND PT SHELTON DR
Citation: Pt. Berglund et Dr. Shelton, EFFECT OF FROZEN STORAGE DURATION ON FIRMING PROPERTIES OF BREADS BAKED FROM FROZEN DOUGHS, Cereal foods world, 38(2), 1993, pp. 89
Risultati: 1-7 |