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Results:
1-8
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Results: 8
Authors:
ZHANG W
HOSENEY RC
FAUBION JM
Citation: W. Zhang et al., CAPILLARY RHEOMETRY OF CORN ENDOSPERM - GLASS-TRANSITION, FLOW PROPERTIES, AND MELTING OF STARCH, Cereal chemistry, 75(6), 1998, pp. 863-867
Authors:
HAYMAN D
HOSENEY RC
FAUBION JM
Citation: D. Hayman et al., BREAD CRUMB GRAIN DEVELOPMENT DURING BAKING, Cereal chemistry, 75(5), 1998, pp. 577-580
Authors:
HAYMAN D
HOSENEY RC
FAUBION JM
Citation: D. Hayman et al., EFFECT OF PRESSURE (CRUST FORMATION) ON BREAD CRUMB GRAIN DEVELOPMENT, Cereal chemistry, 75(5), 1998, pp. 581-584
Authors:
HAYMAN D
SIPES K
HOSENEY RC
FAUBION JM
Citation: D. Hayman et al., FACTORS CONTROLLING GAS CELL FAILURE IN BREAD DOUGH, Cereal chemistry, 75(5), 1998, pp. 585-589
Authors:
FULCHER RG
FAUBION JM
RUAN R
MILLER SS
Citation: Rg. Fulcher et al., QUANTITATIVE MICROSCOPY IN CARBOHYDRATE ANALYSIS, Carbohydrate polymers, 25(4), 1994, pp. 285-293
Authors:
SINGH J
HOSENEY RC
FAUBION JM
Citation: J. Singh et al., EFFECT OF DOUGH PROPERTIES ON EXTRUSION-FORMED AND BAKED SNACKS, Cereal chemistry, 71(5), 1994, pp. 417-422
Authors:
KERR C
HOSENEY RC
FAUBION JM
Citation: C. Kerr et al., MIXOGRAPH STUDIES .6. COMBINED EFFECTS OF CHARGE (PH), ACTIVATED DOUBLE-BOND COMPOUNDS, AND OXIDANTS ON DOUGH MIXING PROPERTIES, Cereal chemistry, 70(6), 1993, pp. 633-636
Authors:
LARSEN DM
SETSER CS
FAUBION JM
Citation: Dm. Larsen et al., EFFECTS OF FLOUR TYPE AND DOUGH RETARDATION TIME ON THE SENSORY CHARACTERISTICS OF PIZZA CRUST, Cereal chemistry, 70(6), 1993, pp. 647-650
Risultati:
1-8
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