AAAAAA

   
Results: 1-10 |
Results: 10

Authors: Kenny, S Grau, H Arendt, EK
Citation: S. Kenny et al., Use of response surface methodology to investigate the effects of processing conditions on frozen dough quality and stability, EUR FOOD RE, 213(4-5), 2001, pp. 323-328

Authors: Kenny, S Buggy, M Hill, RG
Citation: S. Kenny et al., The influence of hydroxyapatite: Zinc oxide ratio on the setting behavior and mechanical properties of polyalkenoate cements, J MAT S-M M, 12(10-12), 2001, pp. 901-904

Authors: Kenny, S Wehrle, K Auty, M Arendt, EK
Citation: S. Kenny et al., Influence of sodium caseinate and whey protein on baking properties and rheology of frozen dough, CEREAL CHEM, 78(4), 2001, pp. 458-463

Authors: Kenny, S Wehrle, K Stanton, C Arendt, EK
Citation: S. Kenny et al., Incorporation of dairy ingredients into wheat bread: effects on dough rheology and bread quality, EUR FOOD RE, 210(6), 2000, pp. 391-396

Authors: Goldfine, N Sheiretov, Y Washabaugh, A Zilberstein, V Kenny, S Crowther, P
Citation: N. Goldfine et al., Materials characterisation and flaw detection for metallic coating repairs, INSIGHT, 42(12), 2000, pp. 809-814

Authors: Green, MA Eyssa, Y Kenny, S Miller, JR Prestemon, S Weggel, RJ
Citation: Ma. Green et al., Superconducting solenoids for the muon collider, IEEE APPL S, 10(1), 2000, pp. 196-201

Authors: Kenny, S Hill, RG Towler, M
Citation: S. Kenny et al., The influence of poly(acrylic acid) molar mass on the properties of polyalkenoate cements formed from zinc oxide/apatite mixtures, J MAT S-M M, 11(12), 2000, pp. 847-853

Authors: Kenny, S Pegg, N Taheri, F
Citation: S. Kenny et al., Dynamic elastic buckling of a slender beam with geometric imperfections subject to an axial impulse, FINITE EL A, 35(3), 2000, pp. 227-246

Authors: Rintala, R Tam, P Kenny, S
Citation: R. Rintala et al., Incidence of RET mutations in patients with Hirschsprung's disease - Discussion, J PED SURG, 35(1), 2000, pp. 142-143

Authors: Kenny, S Wehrle, K Dennehy, T Arendt, EK
Citation: S. Kenny et al., Correlations between empirical and fundamental rheology measurements and baking performance of frozen bread dough, CEREAL CHEM, 76(3), 1999, pp. 421-425
Risultati: 1-10 |