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Results: 1-25 | 26-50
Results: 1-25/50
GLUCOSE-OXIDASE EFFECTS ON GLUTEN AND WATER SOLUBLES
Authors: VEMULAPALLI V HOSENEY RC
Citation: V. Vemulapalli et Rc. Hoseney, GLUCOSE-OXIDASE EFFECTS ON GLUTEN AND WATER SOLUBLES, Cereal chemistry, 75(6), 1998, pp. 859-862
CAPILLARY RHEOMETRY OF CORN ENDOSPERM - GLASS-TRANSITION, FLOW PROPERTIES, AND MELTING OF STARCH
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
BREAD CRUMB GRAIN DEVELOPMENT DURING BAKING
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
EFFECT OF PRESSURE (CRUST FORMATION) ON BREAD CRUMB GRAIN DEVELOPMENT
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
FACTORS CONTROLLING GAS CELL FAILURE IN BREAD DOUGH
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
ROLE OF HYDROGEN-PEROXIDE PRODUCED BY BAKERS-YEAST ON DOUGH RHEOLOGY
Authors: LIAO YE MILLER RA HOSENEY RC
Citation: Ye. Liao et al., ROLE OF HYDROGEN-PEROXIDE PRODUCED BY BAKERS-YEAST ON DOUGH RHEOLOGY, Cereal chemistry, 75(5), 1998, pp. 612-616
EFFECTS OF (1-]3)(1-]4)-BETA-D-GLUCANS OF WHEAT-FLOUR ON BREADMAKING
Authors: WANG L MILLER RA HOSENEY RC
Citation: L. Wang et al., EFFECTS OF (1-]3)(1-]4)-BETA-D-GLUCANS OF WHEAT-FLOUR ON BREADMAKING, Cereal chemistry, 75(5), 1998, pp. 629-633
FACTORS AFFECTING EXPANSION OF CORN MEALS WITH POOR AND GOOD EXPANSION PROPERTIES
Authors: ZHANG W HOSENEY RC
Citation: W. Zhang et Rc. Hoseney, FACTORS AFFECTING EXPANSION OF CORN MEALS WITH POOR AND GOOD EXPANSION PROPERTIES, Cereal chemistry, 75(5), 1998, pp. 639-643
PARTIAL-PURIFICATION OF A WATER-EXTRACTABLE RYE (SECALE-CEREALE) PROTEIN CAPABLE OF IMPROVING THE QUALITY OF WHEAT BREAD
Authors: DELCOUR JA VANHAESENDONCK IP CLEEMPUT G ROGERS DE HOSENEY RC
Citation: Ja. Delcour et al., PARTIAL-PURIFICATION OF A WATER-EXTRACTABLE RYE (SECALE-CEREALE) PROTEIN CAPABLE OF IMPROVING THE QUALITY OF WHEAT BREAD, Cereal chemistry, 75(4), 1998, pp. 403-407
GLUCOSE-OXIDASE IN BREADMAKING SYSTEMS
Authors: VEMULAPALLI V MILLER KA HOSENEY RC
Citation: V. Vemulapalli et al., GLUCOSE-OXIDASE IN BREADMAKING SYSTEMS, Cereal chemistry, 75(4), 1998, pp. 439-442
GARLIC EFFECTS ON DOUGH PROPERTIES
Authors: MILLER RA HOSENEY RC GRAF E SOPER J
Citation: Ra. Miller et al., GARLIC EFFECTS ON DOUGH PROPERTIES, Journal of food science, 62(6), 1997, pp. 1198-1201
METHOD TO MEASURE MICROWAVE-INDUED TOUGHNESS OF BREAD
Authors: MILLER RA HOSENEY RC
Citation: Ra. Miller et Rc. Hoseney, METHOD TO MEASURE MICROWAVE-INDUED TOUGHNESS OF BREAD, Journal of food science, 62(6), 1997, pp. 1202-1204
USE OF ELONGATIONAL VISCOSITY TO ESTIMATE COOKIE DIAMETER
Authors: MILLER RA HOSENEY RC
Citation: Ra. Miller et Rc. Hoseney, USE OF ELONGATIONAL VISCOSITY TO ESTIMATE COOKIE DIAMETER, Cereal chemistry, 74(5), 1997, pp. 614-616
EFFECT OF FORMULA WATER-CONTENT ON THE SPREAD OF SUGAR-SNAP COOKIES
Authors: MILLER RA HOSENEY RC MORRIS CE
Citation: Ra. Miller et al., EFFECT OF FORMULA WATER-CONTENT ON THE SPREAD OF SUGAR-SNAP COOKIES, Cereal chemistry, 74(5), 1997, pp. 669-671
FACTORS IN HARD WHEAT-FLOUR RESPONSIBLE FOR REDUCED COOKIE SPREAD
Authors: MILLER RA HOSENEY RC
Citation: Ra. Miller et Rc. Hoseney, FACTORS IN HARD WHEAT-FLOUR RESPONSIBLE FOR REDUCED COOKIE SPREAD, Cereal chemistry, 74(3), 1997, pp. 330-336
USE OF A THERMOMECHANICAL ANALYZER - STUDY OF AN APPARENT GLASS-TRANSITION IN COOKIE DOUGH
Authors: MILLER RA MATHEW R HOSENEY RC
Citation: Ra. Miller et al., USE OF A THERMOMECHANICAL ANALYZER - STUDY OF AN APPARENT GLASS-TRANSITION IN COOKIE DOUGH, Journal of thermal analysis, 47(5), 1996, pp. 1329-1338
EVALUATING VITAL WHEAT GLUTEN QUALITY
Authors: MILLER RA HOSENEY RC
Citation: Ra. Miller et Rc. Hoseney, EVALUATING VITAL WHEAT GLUTEN QUALITY, Cereal foods world, 41(5), 1996, pp. 412-416
STARCH GELATINIZATION IN SUGAR SOLUTIONS
Authors: BELEIA A MILLER RA HOSENEY RC
Citation: A. Beleia et al., STARCH GELATINIZATION IN SUGAR SOLUTIONS, Starke, 48(7-8), 1996, pp. 259-262
OSCILLATORY RHEOMETRY - THE NECESSITY FOR SAMPLE TEMPERATURE CORRECTION
Authors: PETROFSKY EA HOSENEY RC
Citation: Ea. Petrofsky et Rc. Hoseney, OSCILLATORY RHEOMETRY - THE NECESSITY FOR SAMPLE TEMPERATURE CORRECTION, Journal of texture studies, 27(1), 1996, pp. 29-39
MONOCAPRIN AND TRICAPRIN IN BREADMAKING
Authors: ROACH RR HOSENEY RC
Citation: Rr. Roach et Rc. Hoseney, MONOCAPRIN AND TRICAPRIN IN BREADMAKING, Cereal chemistry, 73(2), 1996, pp. 197-198
AACC IN CHINA
Authors: HOSENEY RC
Citation: Rc. Hoseney, AACC IN CHINA, Cereal foods world, 40(1), 1995, pp. 4-4
DEVELOPMENT OF AN OBJECTIVE METHOD FOR DOUGH STICKINESS
Authors: CHEN WZ HOSENEY RC
Citation: Wz. Chen et Rc. Hoseney, DEVELOPMENT OF AN OBJECTIVE METHOD FOR DOUGH STICKINESS, Lebensmittel-Wissenschaft + Technologie, 28(5), 1995, pp. 467-473
COMPARISONS OF AROMA EXTRACTS OF HEAT-TREATED CEREALS
Authors: SHEN G HOSENEY RC
Citation: G. Shen et Rc. Hoseney, COMPARISONS OF AROMA EXTRACTS OF HEAT-TREATED CEREALS, Lebensmittel-Wissenschaft + Technologie, 28(2), 1995, pp. 208-212
WHEAT-FLOUR COMPOUND THAT PRODUCES STICKY DOUGH - ISOLATION AND IDENTIFICATION
Authors: CHEN WZ HOSENEY RC
Citation: Wz. Chen et Rc. Hoseney, WHEAT-FLOUR COMPOUND THAT PRODUCES STICKY DOUGH - ISOLATION AND IDENTIFICATION, Journal of food science, 60(3), 1995, pp. 434-437
EFFECT OF CERTAIN SURFACTANTS ON THE SWELLING, SOLUBILITY AND AMYLOGRAPH CONSISTENCY OF STARCH
Authors: ROACH RR HOSENEY RC
Citation: Rr. Roach et Rc. Hoseney, EFFECT OF CERTAIN SURFACTANTS ON THE SWELLING, SOLUBILITY AND AMYLOGRAPH CONSISTENCY OF STARCH, Cereal chemistry, 72(6), 1995, pp. 571-577
Risultati: 1-25 | 26-50