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Results: 1-25 | 26-31
Results: 1-25/31
GARBANZO BEAN FLOUR USAGE IN CANTONESE NOODLES
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
PARTICLE-SIZE OF UNSWEETENED AZUKI PASTE AS RELATED TO CULTIVAR AND COOKING TIME
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
THERMAL-BEHAVIOR OF WHEY-PROTEIN CONCENTRATE TREATED BY HEAT AND HIGHHYDROSTATIC-PRESSURE AND ITS FUNCTIONALITY IN WHEAT DOUGH
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
COMPOSITION, MICROSTRUCTURE, WATER IMBIBITION, AND THERMAL-PROPERTIESOF ABRADED BARLEY
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
ROLE OF PHOSPHORUS IN VISCOSITY, GELATINIZATION, AND RETROGRADATION OF STARCH
Authors: LIN PY CZUCHAJOWSKA Z
Citation: Py. Lin et Z. Czuchajowska, ROLE OF PHOSPHORUS IN VISCOSITY, GELATINIZATION, AND RETROGRADATION OF STARCH, Cereal chemistry, 75(5), 1998, pp. 705-709
STRUCTURE AND FUNCTIONALITY OF BARLEY STARCHES
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
WHEY-PROTEIN CONCENTRATE TREATED WITH HEAT OR HIGH HYDROSTATIC-PRESSURE IN WHEAT-BASED PRODUCTS
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
COMPOSITION, THERMAL-BEHAVIOR, AND GEL TEXTURE OF PRIME TAILINGS STARCHES FROM GARBANZO BEANS AND PEAS
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
BARLEY IN UDON NOODLES
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
INSTRUMENTAL MEASUREMENTS OF RAW AND COOKED GLUTEN TEXTURE
Authors: CZUCHAJOWSKA Z SMOLINSKI S
Citation: Z. Czuchajowska et S. Smolinski, INSTRUMENTAL MEASUREMENTS OF RAW AND COOKED GLUTEN TEXTURE, Cereal foods world, 42(7), 1997, pp. 526-532
GENERAL-CHARACTERISTICS AND MILLING PERFORMANCE OF CLUB WHEAT VS. SOFT WHITE WINTER-WHEAT
Authors: LIN PY CZUCHAJOWSKA Z
Citation: Py. Lin et Z. Czuchajowska, GENERAL-CHARACTERISTICS AND MILLING PERFORMANCE OF CLUB WHEAT VS. SOFT WHITE WINTER-WHEAT, Cereal foods world, 42(11), 1997, pp. 861-867
STARCH PROPERTIES AND STABILITY OF CLUB AND SOFT WHITE WINTER WHEATS FROM THE PACIFIC-NORTHWEST OF THE UNITED-STATES
Authors: LIN PY CZUCHAJOWSKA Z
Citation: Py. Lin et Z. Czuchajowska, STARCH PROPERTIES AND STABILITY OF CLUB AND SOFT WHITE WINTER WHEATS FROM THE PACIFIC-NORTHWEST OF THE UNITED-STATES, Cereal chemistry, 74(5), 1997, pp. 639-646
MICROSTRUCTURE OF SEEDS, FLOURS, AND STARCHES OF LEGUMES
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
WET FRACTIONATION OF GARBANZO BEAN AND PEA FLOURS
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
STARCH DAMAGE IN SOFT WHEATS OF THE PACIFIC-NORTHWEST
Authors: LIN PY CZUCHAJOWSKA Z
Citation: Py. Lin et Z. Czuchajowska, STARCH DAMAGE IN SOFT WHEATS OF THE PACIFIC-NORTHWEST, Cereal chemistry, 73(5), 1996, pp. 551-555
IS WET GLUTEN GOOD FOR BAKING
Authors: CZUCHAJOWSKA Z PASZCZYNSKA B
Citation: Z. Czuchajowska et B. Paszczynska, IS WET GLUTEN GOOD FOR BAKING, Cereal chemistry, 73(4), 1996, pp. 483-489
FUNCTIONALITY OF WHEY AND CASEIN IN FERMENTATION AND IN BREADBAKING BY FIXED AND OPTIMIZED PROCEDURES
Authors: ERDOGDUARNOCZKY N CZUCHAJOWSKA Z POMERANZ Y
Citation: N. Erdogduarnoczky et al., FUNCTIONALITY OF WHEY AND CASEIN IN FERMENTATION AND IN BREADBAKING BY FIXED AND OPTIMIZED PROCEDURES, Cereal chemistry, 73(3), 1996, pp. 309-316
ROLE IN DOUGH RHEOLOGY OF HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS OF SOFT WHITE WINTER AND CLUB WHEATS
Authors: CZUCHAJOWSKA Z LIN PY SMOLINSKI S
Citation: Z. Czuchajowska et al., ROLE IN DOUGH RHEOLOGY OF HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS OF SOFT WHITE WINTER AND CLUB WHEATS, Cereal chemistry, 73(3), 1996, pp. 338-345
WHEAT-FLOUR PROTEIN-CONCENTRATE CHARACTERIZATION BY BIOCHEMICAL, PHYSICOCHEMICAL AND BAKING TESTS
Authors: CZUCHAJOWSKA Z KAWKA A PASZCZYNSKA B POMERANZ Y
Citation: Z. Czuchajowska et al., WHEAT-FLOUR PROTEIN-CONCENTRATE CHARACTERIZATION BY BIOCHEMICAL, PHYSICOCHEMICAL AND BAKING TESTS, Journal of food science, 60(1), 1995, pp. 169-175
DISCOLORATION OF DOUGH FOR ORIENTAL NOODLES
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
WHEAT-FLOUR AND DEFATTED MILK FRACTIONS CHARACTERIZED BY DIFFERENTIALSCANNING CALORIMETRY .1. DSC OF FLOUR AND MILK FRACTIONS
Authors: ERDOGDU N CZUCHAJOWSKA Z POMERANZ Y
Citation: N. Erdogdu et al., WHEAT-FLOUR AND DEFATTED MILK FRACTIONS CHARACTERIZED BY DIFFERENTIALSCANNING CALORIMETRY .1. DSC OF FLOUR AND MILK FRACTIONS, Cereal chemistry, 72(1), 1995, pp. 70-75
WHEAT-FLOUR AND DEFATTED MILK FRACTIONS CHARACTERIZED BY DIFFERENTIALSCANNING CALORIMETRY .2. DSC OF INTERACTION PRODUCTS
Authors: ERDOGDU N CZUCHAJOWSKA Z POMERANZ Y
Citation: N. Erdogdu et al., WHEAT-FLOUR AND DEFATTED MILK FRACTIONS CHARACTERIZED BY DIFFERENTIALSCANNING CALORIMETRY .2. DSC OF INTERACTION PRODUCTS, Cereal chemistry, 72(1), 1995, pp. 76-79
AN SDS-FY TEST TO EVALUATE QUALITY OF WHEAT FOR ORIENTAL NOODLES
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
COMPARISON OF POLYPHENOL OXIDASE ACTIVITIES IN WHEATS AND FLOURS FROMAUSTRALIAN AND UNITED-STATES CULTIVARS
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
SMOOTH AND WRINKLED PEAS .1. GENERAL PHYSICAL AND CHEMICAL CHARACTERISTICS
Authors: KOSSON R CZUCHAJOWSKA Z POMERANZ Y
Citation: R. Kosson et al., SMOOTH AND WRINKLED PEAS .1. GENERAL PHYSICAL AND CHEMICAL CHARACTERISTICS, Journal of agricultural and food chemistry, 42(1), 1994, pp. 91-95
Risultati: 1-25 | 26-31