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Results: 26-39/39
Authors:
WANG XY
SEIB PA
RA KS
Citation: Xy. Wang et al., L-ASCORBIC-ACID AND ITS 2-PHOSPHORYLATED DERIVATIVES IN SELECTED FOODS - VITAMIN-C FORTIFICATION AND ANTIOXIDANT PROPERTIES, Journal of food science, 60(6), 1995, pp. 1295-1300
Authors:
YANG P
SEIB PA
Citation: P. Yang et Pa. Seib, LOW-INPUT WET-MILLING OF GRAIN-SORGHUM FOR READILY ACCESSIBLE STARCH AND ANIMAL FEED, Cereal chemistry, 72(5), 1995, pp. 498-503
Authors:
SHI YC
SEIB PA
BERNARDIN JE
Citation: Yc. Shi et al., EFFECTS OF TEMPERATURE DURING GRAIN-FILLING ON STARCHES FROM 6 WHEAT CULTIVARS (VOL 71, PG 369, 1994), Cereal chemistry, 71(6), 1994, pp. 640-640
STABILITIES OF SEVERAL FORMS OF VITAMIN-C DURING MAKING AND STORING OF PUP-LOAVES OF WHITE PAN BREAD
Authors:
PARK H
SEIB PA
CHUNG OK
Citation: H. Park et al., STABILITIES OF SEVERAL FORMS OF VITAMIN-C DURING MAKING AND STORING OF PUP-LOAVES OF WHITE PAN BREAD, Cereal chemistry, 71(5), 1994, pp. 412-417
Authors:
KILMER OL
SEIB PA
HOSENEY RC
Citation: Ol. Kilmer et al., EFFECTS OF MINERALS AND APPARENT PHYTASE ACTIVITY IN THE DEVELOPMENT OF THE HARD-TO-COOK STATE OF BEANS, Cereal chemistry, 71(5), 1994, pp. 476-482
Authors:
FENG G
SEIB PA
Citation: G. Feng et Pa. Seib, INSTRUMENTAL PROBE AND METHOD TO MEASURE STICKINESS OF COOKED SPAGHETTI AND NOODLES, Cereal chemistry, 71(4), 1994, pp. 330-337
Authors:
SHI YC
SEIB PA
BERNARDIN JE
Citation: Yc. Shi et al., EFFECTS OF TEMPERATURE DURING GRAIN-FILLING ON STARCHES FROM 6 WHEAT CULTIVARS, Cereal chemistry, 71(4), 1994, pp. 369-383
Authors:
WARD KEJ
HOSENEY RC
SEIB PA
Citation: Kej. Ward et al., RETROGRADATION OF AMYLOPECTIN FROM MAIZE AND WHEAT STARCHES, Cereal chemistry, 71(2), 1994, pp. 150-155
Authors:
HUANG YW
MITHANI R
TAKAHASHI K
FAN LT
SEIB PA
Citation: Yw. Huang et al., MODULAR NEURAL NETWORKS FOR IDENTIFICATION OF STARCHES IN MANUFACTURING FOOD-PRODUCTS, Biotechnology progress, 9(4), 1993, pp. 401-410
Authors:
PARDUE SL
BRAKE J
SEIB PA
WANG XY
Citation: Sl. Pardue et al., RELATIVE BIOAVAILABILITY OF L-ASCORBYL-2-POLYPHOSPHATE IN BROILER-CHICKENS, Poultry science, 72(7), 1993, pp. 1330-1338
Authors:
KIM HS
SEIB PA
CHUNG OK
Citation: Hs. Kim et al., D-ERYTHROASCORBIC ACID IN BAKERS-YEAST AND EFFECTS ON WHEAT DOUGH, Journal of food science, 58(4), 1993, pp. 845
Authors:
SHAO YY
SEIB PA
KRAMER KJ
VANGALEN DA
Citation: Yy. Shao et al., SYNTHESIS AND PROPERTIES OF D-ERYTHROASCORBIC ACID AND ITS VITAMIN-C ACTIVITY IN THE TOBACCO HORNWORM (MANDUCA-SEXTA), Journal of agricultural and food chemistry, 41(9), 1993, pp. 1391-1396
Authors:
KIM WS
SEIB PA
Citation: Ws. Kim et Pa. Seib, APPARENT RESTRICTION OF STARCH SWELLING IN COOKED NOODLES BY LIPIDS IN SOME COMMERCIAL WHEAT FLOURS, Cereal chemistry, 70(4), 1993, pp. 367-372
Authors:
XU AS
SEIB PA
Citation: As. Xu et Pa. Seib, STRUCTURE OF TAPIOCA PEARLS COMPARED TO STARCH NOODLES FROM MUNG BEANS, Cereal chemistry, 70(4), 1993, pp. 463-470