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Results: 26-50/50
Authors:
ROACH RR
HOSENEY RC
Citation: Rr. Roach et Rc. Hoseney, EFFECT OF CERTAIN SURFACTANTS ON THE STARCH IN BREAD, Cereal chemistry, 72(6), 1995, pp. 578-582
Authors:
THOMASSON CA
MILLER RA
HOSENEY RC
Citation: Ca. Thomasson et al., REPLACEMENT OF CHLORINE TREATMENT FOR CAKE FLOUR, Cereal chemistry, 72(6), 1995, pp. 616-620
Authors:
SUBRAHMANYAM SN
HOSENEY RC
Citation: Sn. Subrahmanyam et Rc. Hoseney, SHEAR THINNING PROPERTIES OF SORGHUM STARCH, Cereal chemistry, 72(1), 1995, pp. 7-10
Authors:
PETROFSKY KE
HOSENEY RC
Citation: Ke. Petrofsky et Rc. Hoseney, RHEOLOGICAL PROPERTIES OF DOUGH MADE WITH STARCH AND GLUTEN FROM SEVERAL CEREAL SOURCES, Cereal chemistry, 72(1), 1995, pp. 53-58
Authors:
DONG W
HOSENEY RC
Citation: W. Dong et Rc. Hoseney, EFFECTS OF CERTAIN BREADMAKING OXIDANTS AND REDUCING AGENTS ON DOUGH RHEOLOGICAL PROPERTIES, Cereal chemistry, 72(1), 1995, pp. 58-64
Authors:
HOSENEY RC
Citation: Rc. Hoseney, AN OVERVIEW OF MALTING AND BREWING, Cereal foods world, 39(9), 1994, pp. 675-679
Authors:
HOSENEY RC
Citation: Rc. Hoseney, BACK TO THE BASICS - BREAD BAKING, Cereal foods world, 39(3), 1994, pp. 180-183
Authors:
KRISHNARAU L
HOSENEY RC
Citation: L. Krishnarau et Rc. Hoseney, ENZYMES INCREASE LOAF VOLUME OF BREAD SUPPLEMENTED WITH STARCH TAILINGS AND INSOLUBLE PENTOSANS, Journal of food science, 59(6), 1994, pp. 1251-1254
Authors:
KRISHNARAU L
HOSENEY RC
Citation: L. Krishnarau et Rc. Hoseney, ACID-HYDROLYZED STARCH TAILINGS EFFECTS ON COOKIE SPREAD, Journal of food science, 59(6), 1994, pp. 1255
Authors:
MILLER RA
GRAF E
HOSENEY RC
Citation: Ra. Miller et al., LEAVENED DOUGH PH DETERMINATION BY AN IMPROVED METHOD, Journal of food science, 59(5), 1994, pp. 1086
Authors:
MILLER RA
GRAF E
HOSENEY RC
Citation: Ra. Miller et al., LEAVENED DOUGH PH DETERMINATION BY AN IMPROVED METHOD, Journal of food science, 59(5), 1994, pp. 1086
Authors:
STERNHAGEN LG
HOSENEY RC
Citation: Lg. Sternhagen et Rc. Hoseney, FIRMING EFFECTS IN DANISH PASTRY, Cereal chemistry, 71(6), 1994, pp. 560-563
Authors:
BATH DE
HOSENEY RC
Citation: De. Bath et Rc. Hoseney, A LABORATORY-SCALE BAGEL-MAKING PROCEDURE, Cereal chemistry, 71(5), 1994, pp. 403-408
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:
KILMER OL
SEIB PA
HOSENEY RC
Citation: Ol. Kilmer et al., EFFECTS OF MINERALS AND APPARENT PHYTASE ACTIVITY IN THE DEVELOPMENT OF THE HARD-TO-COOK STATE OF BEANS, Cereal chemistry, 71(5), 1994, pp. 476-482
Authors:
KOH BK
HOSENEY RC
Citation: Bk. Koh et Rc. Hoseney, METHOXYHYDROQUINONE IN WHEAT-FLOUR, Cereal chemistry, 71(4), 1994, pp. 311-314
Authors:
AKERS AA
HOSENEY RC
Citation: Aa. Akers et Rc. Hoseney, WATER-SOLUBLE DEXTRINS FROM ALPHA-AMYLASE-TREATED BREAD AND THEIR RELATIONSHIP TO BREAD FIRMING, Cereal chemistry, 71(3), 1994, pp. 223-226
Authors:
SUBRAMANIAN V
HOSENEY RC
BRAMELCOX P
Citation: V. Subramanian et al., SHEAR THINNING PROPERTIES OF SORGHUM AND CORN STARCHES, Cereal chemistry, 71(3), 1994, pp. 272-275
Authors:
SUBRAMANIAN V
HOSENEY RC
BRAMELCOX P
Citation: V. Subramanian et al., FACTORS AFFECTING THE COLOR AND APPEARANCE OF SORGHUM STARCH, Cereal chemistry, 71(3), 1994, pp. 275-278
Authors:
WARD KEJ
HOSENEY RC
SEIB PA
Citation: Kej. Ward et al., RETROGRADATION OF AMYLOPECTIN FROM MAIZE AND WHEAT STARCHES, Cereal chemistry, 71(2), 1994, pp. 150-155
Authors:
LOOKHART GL
MARTIN ML
MOSLETH E
UHLEN AK
HOSENEY RC
Citation: Gl. Lookhart et al., COMPARISON OF HIGH-MOLECULAR-WEIGHT SUBUNITS OF GLUTENIN AND BAKING PERFORMANCE OF FLOURS VARYING IN BREAD-MAKING QUALITY, Lebensmittel-Wissenschaft + Technologie, 26(4), 1993, pp. 301-306
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:
MILLER RA
HOSENEY RC
Citation: Ra. Miller et Rc. Hoseney, THE ROLE OF XANTHAN GUM IN WHITE LAYER CAKES, Cereal chemistry, 70(5), 1993, pp. 585-588
Authors:
TILLEY KA
LOOKHART GL
HOSENEY RC
MAWHINNEY TP
Citation: Ka. Tilley et al., EVIDENCE FOR GLYCOSYLATION OF THE HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNIT-2, SUBUNIT-7, SUBUNIT-8, AND SUBUNIT-12 FROM CHINESE SPRING AND TAM-105 WHEATS, Cereal chemistry, 70(5), 1993, pp. 602-606
Authors:
LIN WDA
LOOKHART G
HOSENEY RC
Citation: Wda. Lin et al., PARTIALLY PURIFIED PROTEOLYTIC-ENZYMES FROM WHEAT-FLOUR AND THEIR EFFECT ON ELONGATIONAL VISCOSITY OF CRACKER SPONGES, Cereal chemistry, 70(4), 1993, pp. 448-452