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Results: 1-12 |
Results: 12
PHYSICAL-PROPERTIES OF EXTRUDED PRODUCTS AS AFFECTED BY CHEESE WHEY
Authors: ONWULATA CI KONSTANCE RP SMITH PW HOLSINGER VH
Citation: Ci. Onwulata et al., PHYSICAL-PROPERTIES OF EXTRUDED PRODUCTS AS AFFECTED BY CHEESE WHEY, Journal of food science, 63(5), 1998, pp. 814-818
NUTRIENT-BASED CORN AND SOY PRODUCTS BY TWIN-SCREW EXTRUSION
Authors: KONSTANCE RP ONWULATA CI SMITH PW LU D TUNICK MH STRANGE ED HOLSINGER VH
Citation: Rp. Konstance et al., NUTRIENT-BASED CORN AND SOY PRODUCTS BY TWIN-SCREW EXTRUSION, Journal of food science, 63(5), 1998, pp. 864-868
PROPERTIES OF SINGLE-ENCAPSULATED AND DOUBLE-ENCAPSULATED BUTTEROIL POWDERS (VOL 63, PG 100, 1998)
Authors: ONWULATA CI KONSTANCE RP HOLSINGER VH
Citation: Ci. Onwulata et al., PROPERTIES OF SINGLE-ENCAPSULATED AND DOUBLE-ENCAPSULATED BUTTEROIL POWDERS (VOL 63, PG 100, 1998), Journal of food science, 63(2), 1998, pp. 4-4
PROPERTIES OF SINGLE-ENCAPSULATED AND DOUBLE-ENCAPSULATED BUTTEROIL POWDERS
Authors: ONWULATA CI KONSTANCE RP HOLSINGER VH
Citation: Ci. Onwulata et al., PROPERTIES OF SINGLE-ENCAPSULATED AND DOUBLE-ENCAPSULATED BUTTEROIL POWDERS, Journal of food science, 63(1), 1998, pp. 100-103
FUNCTIONALITY OF CASEIN PRECIPITATED BY CARBON-DIOXIDE
Authors: STRANGE ED KONSTANCE RP TOMASULA PM VANHEKKEN DL SMITH PW BOSWELL TR LU DP HOLSINGER VH
Citation: Ed. Strange et al., FUNCTIONALITY OF CASEIN PRECIPITATED BY CARBON-DIOXIDE, Journal of dairy science, 81(6), 1998, pp. 1517-1524
OXIDATIVE AND FUNCTIONAL STABILITY DURING STORAGE OF BUTTER OIL ENCAPSULATED WITH SUCROSE OR FLOUR
Authors: STRANGE ED KONSTANCE RP LU D SMITH PW ONWULATA CI HOLSINGER VH
Citation: Ed. Strange et al., OXIDATIVE AND FUNCTIONAL STABILITY DURING STORAGE OF BUTTER OIL ENCAPSULATED WITH SUCROSE OR FLOUR, Journal of food lipids, 4(4), 1997, pp. 245-260
EFFECT OF COENCAPSULATING MILKFAT AND LEAVENING AGENTS ON BATTER RHEOLOGY
Authors: ONWULATA CI KONSTANCE RP SMITH PW HOLSINGER VH
Citation: Ci. Onwulata et al., EFFECT OF COENCAPSULATING MILKFAT AND LEAVENING AGENTS ON BATTER RHEOLOGY, Cereal foods world, 42(10), 1997, pp. 826-829
FLOW PROPERTIES OF ENCAPSULATED MILKFAT POWDERS AS AFFECTED BY FLOW AGENT
Authors: ONWULATA CI KONSTANCE RP HOLSINGER VH
Citation: Ci. Onwulata et al., FLOW PROPERTIES OF ENCAPSULATED MILKFAT POWDERS AS AFFECTED BY FLOW AGENT, Journal of food science, 61(6), 1996, pp. 1211-1215
FLOW PROPERTIES OF SPRAY-DRIED ENCAPSULATED BUTTEROIL
Authors: KONSTANCE RP ONWULATA CI HOLSINGER VH
Citation: Rp. Konstance et al., FLOW PROPERTIES OF SPRAY-DRIED ENCAPSULATED BUTTEROIL, Journal of food science, 60(4), 1995, pp. 841-844
INSTRUMENTAL TEXTURE PARAMETERS AND SOLVATION CHARACTERISTICS OF MIXED CASEIN GELS
Authors: KONSTANCE RP HOLSINGER VH THOMPSON MP
Citation: Rp. Konstance et al., INSTRUMENTAL TEXTURE PARAMETERS AND SOLVATION CHARACTERISTICS OF MIXED CASEIN GELS, Journal of dairy science, 78(4), 1995, pp. 784-793
BAKING PROPERTIES OF ENCAPSULATED MILKFAT
Authors: ONWULATA CI SMITH PW KONSTANCE RP HOLSINGER VH
Citation: Ci. Onwulata et al., BAKING PROPERTIES OF ENCAPSULATED MILKFAT, Food technology, 49(3), 1995, pp. 82
AXIAL-COMPRESSION PROPERTIES OF CALCIUM CASEINATE GELS
Authors: KONSTANCE RP
Citation: Rp. Konstance, AXIAL-COMPRESSION PROPERTIES OF CALCIUM CASEINATE GELS, Journal of dairy science, 76(11), 1993, pp. 3317-3326
Risultati: 1-12 |