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Results:
1-8
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Results: 8
Authors:
CARRIERE CJ
INGLETT GE
Citation: Cj. Carriere et Ge. Inglett, SOLUTION VISCOELASTIC PROPERTIES OF OATRIM-10 AND COOKED OAT BRAN, Cereal chemistry, 75(3), 1998, pp. 354-359
Authors:
INGLETT GE
Citation: Ge. Inglett, DEVELOPMENT OF A DIETARY FIBER GEL FOR CALORIE-REDUCED FOODS, Cereal foods world, 42(5), 1997, pp. 382-385
Authors:
WARNER K
INGLETT GE
Citation: K. Warner et Ge. Inglett, FLAVOR AND TEXTURE CHARACTERISTICS OF FOODS CONTAINING Z-TRIM CORN AND OAT FIBERS AS FAT AND FLOUR REPLACERS, Cereal foods world, 42(10), 1997, pp. 821-825
Authors:
INGLETT GE
NEWMAN RK
Citation: Ge. Inglett et Rk. Newman, OAT BETA-GLUCAN AMYLODEXTRINS - PRELIMINARY PREPARATIONS AND BIOLOGICAL PROPERTIES, Plant foods for human nutrition, 45(1), 1994, pp. 53-61
Authors:
INGLETT GE
WARNER K
NEWMAN RK
Citation: Ge. Inglett et al., SENSORY AND NUTRITIONAL EVALUATIONS OF OATRIM, Cereal foods world, 39(10), 1994, pp. 755
Authors:
INGLETT GE
WARNER K
NEWMAN RK
Citation: Ge. Inglett et al., SENSORY AND NUTRITIONAL EVALUATIONS OF OATRIM, Cereal foods world, 39(10), 1994, pp. 755
Authors:
WU YV
STRINGFELLOW AC
INGLETT GE
Citation: Yv. Wu et al., PROTEIN-GLUCAN AND BETA-GLUCAN ENRICHED FRACTIONS FROM HIGH-PROTEIN, HIGH BETA-GLUCAN BARLEYS BY SIEVING AND AIR CLASSIFICATION, Cereal chemistry, 71(3), 1994, pp. 220-223
Authors:
INGLETT GE
Citation: Ge. Inglett, AMYLODEXTRINS CONTAINING BETA-GLUCAN FROM OAT FLOURS AND BRAN, Food chemistry, 47(2), 1993, pp. 133-136
Risultati:
1-8
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