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Results:
1-4
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Results: 4
Rice fry texture as affected by gum application and mechanical perforation
Authors:
Kadan, RS Bryant, RJ Boykin, DL
Citation:
Rs. Kadan et al., Rice fry texture as affected by gum application and mechanical perforation, J FOOD SCI, 66(8), 2001, pp. 1084-1088
Texture and other physicochemical properties of whole rice bread
Authors:
Kadan, RS Robinson, MG Thibodeaux, DP Pepperman, AB
Citation:
Rs. Kadan et al., Texture and other physicochemical properties of whole rice bread, J FOOD SCI, 66(7), 2001, pp. 940-944
Effects of processing conditions on qualities of rice fries
Authors:
Kadan, RS Bryant, RJ Boykin, DL
Citation:
Rs. Kadan et al., Effects of processing conditions on qualities of rice fries, J FOOD SCI, 66(4), 2001, pp. 610-613
Functional and digestive characteristics of extruded rice flour
Authors:
Bryant, RJ Kadan, RS Champagne, ET Vinyard, BT Boykin, D
Citation:
Rj. Bryant et al., Functional and digestive characteristics of extruded rice flour, CEREAL CHEM, 78(2), 2001, pp. 131-137
Risultati:
1-4
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