Authors:
EGGLESTON G
VERCELLOTTI JR
EDYE LA
CLARKE MA
Citation: G. Eggleston et al., EFFECTS OF SALTS ON THE INITIAL THERMAL-DEGRADATION OF CONCENTRATED AQUEOUS-SOLUTIONS OF SUCROSE, Journal of carbohydrate chemistry, 15(1), 1996, pp. 81-94
Authors:
EGGLESTON G
TRASKMORRELL BJ
VERCELLOTTI JR
Citation: G. Eggleston et al., USE OF DIFFERENTIAL SCANNING CALORIMETRY AND THERMOGRAVIMETRIC ANALYSIS TO CHARACTERIZE THE THERMAL-DEGRADATION OF CRYSTALLINE SUCROSE AND DRIED SUCROSE-SALT RESIDUES, Journal of agricultural and food chemistry, 44(10), 1996, pp. 3319-3325
Authors:
EGGLESTON G
VERCELLOTTI JR
EDYE L
CLARKE MA
Citation: G. Eggleston et al., BEHAVIOR OF WATER STRUCTURE-BREAKING AND STRUCTURE-ENHANCING SOLUTES ON THE THERMAL-DEGRADATION OF CONCENTRATED-SOLUTIONS OF SUCROSE, Journal of carbohydrate chemistry, 14(7), 1995, pp. 1035-1042
Citation: G. Eggleston et al., FLOUR, STARCH AND COMPOSITE BREADMAKING QUALITY OF VARIOUS CASSAVA CLONES, Journal of the Science of Food and Agriculture, 62(1), 1993, pp. 49-59
Citation: G. Eggleston et al., FLOUR, STARCH AND ALTERNATIVE (WHEATLESS) BREADMAKING QUALITY OF VARIOUS CASSAVA CLONES, Journal of the Science of Food and Agriculture, 62(1), 1993, pp. 61-66