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Results: 1-15 |
Results: 15
STRUCTURE AND PERFORMANCE OF SOY HULL CARBON ADSORBENTS AS AFFECTED BY PYROLYSIS TEMPERATURE
Authors: GNANASAMBANDAM R MATHIAS M PROCTOR A
Citation: R. Gnanasambandam et al., STRUCTURE AND PERFORMANCE OF SOY HULL CARBON ADSORBENTS AS AFFECTED BY PYROLYSIS TEMPERATURE, Journal of the American Oil Chemists' Society, 75(5), 1998, pp. 615-621
PHYSICOCHEMICAL PROPERTIES OF 3 RICE VARIETIES
Authors: HETTIARACHCHY NS GRIFFIN VK GNANASAMBANDAM R MOLDENHAUER K SIEBENMORGEN T
Citation: Ns. Hettiarachchy et al., PHYSICOCHEMICAL PROPERTIES OF 3 RICE VARIETIES, Journal of food quality, 20(4), 1997, pp. 279-289
MECHANICAL AND BARRIER PROPERTIES OF RICE BRAN FILMS
Authors: GNANASAMBANDAM R HETTIARACHCHY NS COLEMAN M
Citation: R. Gnanasambandam et al., MECHANICAL AND BARRIER PROPERTIES OF RICE BRAN FILMS, Journal of food science, 62(2), 1997, pp. 395-398
SOY HULL AS AN ADSORBENT SOURCE IN PROCESSING SOY OIL
Authors: GNANASAMBANDAM R PROCTOR A
Citation: R. Gnanasambandam et A. Proctor, SOY HULL AS AN ADSORBENT SOURCE IN PROCESSING SOY OIL, Journal of the American Oil Chemists' Society, 74(6), 1997, pp. 685-692
SOY HULL CARBON AS ADSORBENTS OF CRUDE SOY OIL COMPONENTS - EFFECT OFCARBONIZATION TIME
Authors: PROCTOR A GNANASAMBANDAM R
Citation: A. Proctor et R. Gnanasambandam, SOY HULL CARBON AS ADSORBENTS OF CRUDE SOY OIL COMPONENTS - EFFECT OFCARBONIZATION TIME, Journal of the American Oil Chemists' Society, 74(12), 1997, pp. 1549-1552
FRANKFURTERS EXTENDED WITH WHEAT-GERM PROTEIN - SENSORY PROPERTIES AND CONSUMER RESPONSE
Authors: GNANASAMBANDAM R ZAYAS JF
Citation: R. Gnanasambandam et Jf. Zayas, FRANKFURTERS EXTENDED WITH WHEAT-GERM PROTEIN - SENSORY PROPERTIES AND CONSUMER RESPONSE, Journal of food quality, 19(5), 1996, pp. 423-435
NATURAL ANTIOXIDANT EXTRACT FROM FENUGREEK (TRIGONELLA-FOENUMGRAECUM)FOR GROUND-BEEF PATTIES
Authors: HETTIARACHCHY NS GLENN KC GNANASAMBANDAM R JOHNSON MG
Citation: Ns. Hettiarachchy et al., NATURAL ANTIOXIDANT EXTRACT FROM FENUGREEK (TRIGONELLA-FOENUMGRAECUM)FOR GROUND-BEEF PATTIES, Journal of food science, 61(3), 1996, pp. 516-519
CALCIUM FORTIFICATION OF RICE - DISTRIBUTION AND RETENTION
Authors: HETTIARACHCHY NS GNANASAMBANDAM R LEE MH
Citation: Ns. Hettiarachchy et al., CALCIUM FORTIFICATION OF RICE - DISTRIBUTION AND RETENTION, Journal of food science, 61(1), 1996, pp. 195-197
PREPARATION AND FUNCTIONAL-PROPERTIES OF A PROTEIN ISOLATE FROM DEFATTED WHEAT-GERM
Authors: HETTIARACHCHY NS GRIFFIN VK GNANASAMBANDAM R
Citation: Ns. Hettiarachchy et al., PREPARATION AND FUNCTIONAL-PROPERTIES OF A PROTEIN ISOLATE FROM DEFATTED WHEAT-GERM, Cereal chemistry, 73(3), 1996, pp. 364-367
PROTEIN-CONCENTRATES FROM UNSTABILIZED AND STABILIZED RICE BRAN - PREPARATION AND PROPERTIES
Authors: GNANASAMBANDAM R HETTIARACHCHY NS
Citation: R. Gnanasambandam et Ns. Hettiarachchy, PROTEIN-CONCENTRATES FROM UNSTABILIZED AND STABILIZED RICE BRAN - PREPARATION AND PROPERTIES, Journal of food science, 60(5), 1995, pp. 1066
DEGRADABLE WHEAT GLUTEN FILMS - PREPARATION, PROPERTIES AND APPLICATIONS
Authors: HERALD TJ GNANASAMBANDAM R MCGUIRE BH HACHMEISTER KA
Citation: Tj. Herald et al., DEGRADABLE WHEAT GLUTEN FILMS - PREPARATION, PROPERTIES AND APPLICATIONS, Journal of food science, 60(5), 1995, pp. 1147
PHYSICOCHEMICAL PROPERTIES OF CALCIUM-FORTIFIED RICE
Authors: KEE MH HETTIARACHCHY NS MCNEW RW GNANASAMBANDAM R
Citation: Mh. Kee et al., PHYSICOCHEMICAL PROPERTIES OF CALCIUM-FORTIFIED RICE, Cereal chemistry, 72(4), 1995, pp. 352-355
QUALITY CHARACTERISTICS OF MEAT BATTERS AND FRANKFURTERS CONTAINING WHEAT-GERM PROTEIN FLOUR
Authors: GNANASAMBANDAM R ZAYAS JF
Citation: R. Gnanasambandam et Jf. Zayas, QUALITY CHARACTERISTICS OF MEAT BATTERS AND FRANKFURTERS CONTAINING WHEAT-GERM PROTEIN FLOUR, Journal of food quality, 17(2), 1994, pp. 129-142
CHEMICAL AND BACTERIOLOGICAL STABILITY OF FRANKFURTERS EXTENDED WITH WHEAT-GERM, CORN GERM AND SOY PROTEINS
Authors: GNANASAMBANDAM R ZAYAS JF
Citation: R. Gnanasambandam et Jf. Zayas, CHEMICAL AND BACTERIOLOGICAL STABILITY OF FRANKFURTERS EXTENDED WITH WHEAT-GERM, CORN GERM AND SOY PROTEINS, Journal of food processing and preservation, 18(2), 1994, pp. 159-171
MICROSTRUCTURE OF FRANKFURTERS EXTENDED WITH WHEAT-GERM PROTEINS
Authors: GNANASAMBANDAM R ZAYAS JF
Citation: R. Gnanasambandam et Jf. Zayas, MICROSTRUCTURE OF FRANKFURTERS EXTENDED WITH WHEAT-GERM PROTEINS, Journal of food science, 59(3), 1994, pp. 474
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