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Results: 1-7 |
Results: 7
EFFECT OF CYSTEINE ADDITION ON THE VOLATILE COMPOUNDS RELEASED AT THEDIE DURING TWIN-SCREW EXTRUSION OF WHEAT-FLOUR
Authors: HWANG CF RIHA WE JIN BP KARWE MV HARTMAN TG DAUN H HO CT
Citation: Cf. Hwang et al., EFFECT OF CYSTEINE ADDITION ON THE VOLATILE COMPOUNDS RELEASED AT THEDIE DURING TWIN-SCREW EXTRUSION OF WHEAT-FLOUR, Lebensmittel-Wissenschaft + Technologie, 30(4), 1997, pp. 411-416
FORMATION OF FLAVORS DURING EXTRUSION-COOKING
Authors: RIHA WE HO CT
Citation: We. Riha et Ct. Ho, FORMATION OF FLAVORS DURING EXTRUSION-COOKING, Food reviews international, 12(3), 1996, pp. 351-373
NONENZYMATIC DEAMIDATION OF FOOD PROTEINS
Authors: RIHA WE IZZO HV ZHANG J HO CT
Citation: We. Riha et al., NONENZYMATIC DEAMIDATION OF FOOD PROTEINS, Critical reviews in food science and nutrition, 36(3), 1996, pp. 225-255
EFFECT OF CYSTEINE ADDITION ON THE VOLATILES OF EXTRUDED WHEAT-FLOUR
Authors: RIHA WE HWANG CF KARWE MV HARTMAN TG HO CT
Citation: We. Riha et al., EFFECT OF CYSTEINE ADDITION ON THE VOLATILES OF EXTRUDED WHEAT-FLOUR, Journal of agricultural and food chemistry, 44(7), 1996, pp. 1847-1850
GROWTH OF MOLDS ON CHEESE TREATED WITH HEAT OR LIQUID SMOKE
Authors: WENDORFF WL RIHA WE MUEHLENKAMP E
Citation: Wl. Wendorff et al., GROWTH OF MOLDS ON CHEESE TREATED WITH HEAT OR LIQUID SMOKE, Journal of food protection, 56(11), 1993, pp. 963-966
BROWNING POTENTIAL OF LIQUID SMOKE SOLUTIONS - COMPARISON OF 2 METHODS
Authors: RIHA WE WENDORFF WL
Citation: We. Riha et Wl. Wendorff, BROWNING POTENTIAL OF LIQUID SMOKE SOLUTIONS - COMPARISON OF 2 METHODS, Journal of food science, 58(3), 1993, pp. 671-674
EVALUATION OF COLOR IN SMOKED CHEESE BY SENSORY AND OBJECTIVE METHODS
Authors: RIHA WE WENDORFF WL
Citation: We. Riha et Wl. Wendorff, EVALUATION OF COLOR IN SMOKED CHEESE BY SENSORY AND OBJECTIVE METHODS, Journal of dairy science, 76(6), 1993, pp. 1491-1497
Risultati: 1-7 |