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Results:
1-7
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Results: 7
Authors:
Liu, Y
Hsieh, F
Heymann, H
Huff, HE
Citation: Y. Liu et al., Effect of process conditions on the physical and sensory properties of extruded oat-corn puff, J FOOD SCI, 65(7), 2000, pp. 1253-1259
Authors:
Lin, S
Huff, HE
Hsieh, F
Citation: S. Lin et al., Texture and chemical characteristics of soy protein meat analog extruded at high moisture, J FOOD SCI, 65(2), 2000, pp. 264-269
Authors:
Rolfe, LA
Huff, HE
Hsieh, F
Citation: La. Rolfe et al., The effect of processing conditions on the quality of extruded catfish feed, T ASAE, 43(6), 2000, pp. 1737-1743
Authors:
Fan, S
Hsieh, F
Huff, HE
Citation: S. Fan et al., Puffing of wheat cakes using a rice cake machine, APPL ENG AG, 15(6), 1999, pp. 677-684
Authors:
Tang, C
Hsieh, F
Heymann, H
Huff, HE
Citation: C. Tang et al., Analyzing and correlating instrumental and sensory data: A multivariate study of physical properties of cooked wheat noodles, J FOOD QUAL, 22(2), 1999, pp. 193-211
Authors:
Ahn, H
Hsieh, F
Clarke, A
Huff, HE
Citation: H. Ahn et al., Extrusion for producing low-fat pork and its use in sausage as affected bysoy protein isolate, J FOOD SCI, 64(2), 1999, pp. 267-271
Authors:
Sirisee, U
Hsieh, F
Huff, HE
Citation: U. Sirisee et al., Microbial safety of supercritical carbon dioxide processes, J FOOD PROC, 22(5), 1998, pp. 387-403
Risultati:
1-7
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