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Results: 1-9 |
Results: 9
EFFECT OF FIBER DEGRADING ENZYMES ON WET-MILLING AND STARCH PROPERTIES OF DIFFERENT TYPES OF SORGHUMS AN MAIZE
Authors: MOHENOPEREZ JA ALMEIDADOMINGUEZ HC SERNASALDIVAR SO
Citation: Ja. Mohenoperez et al., EFFECT OF FIBER DEGRADING ENZYMES ON WET-MILLING AND STARCH PROPERTIES OF DIFFERENT TYPES OF SORGHUMS AN MAIZE, Starke, 49(12), 1997, pp. 480-484
EFFECTS OF TEMPERATURE, MOISTURE AND RESIDENCE TIME IN THE PROPERTIESOF FULL-FAT SOYBEAN FLOUR PRODUCED IN A TWIN EXTRUDER
Authors: SERNASALDIVAR SO CABRAL LC
Citation: So. Sernasaldivar et Lc. Cabral, EFFECTS OF TEMPERATURE, MOISTURE AND RESIDENCE TIME IN THE PROPERTIESOF FULL-FAT SOYBEAN FLOUR PRODUCED IN A TWIN EXTRUDER, Archivos latinoamericanos de nutricion, 47(1), 1997, pp. 66-69
EFFECTS OF DEHULLING AND STORAGE-CONDITIONS ON COOKING REQUIREMENTS AND CHEMICAL-COMPOSITION OF SOYBEANS
Authors: CABRAL LC SERNASALDIVAR SO TINSLEY AM
Citation: Lc. Cabral et al., EFFECTS OF DEHULLING AND STORAGE-CONDITIONS ON COOKING REQUIREMENTS AND CHEMICAL-COMPOSITION OF SOYBEANS, Archivos latinoamericanos de nutricion, 45(1), 1995, pp. 36-40
EFFECTS OF DEHULLING, COOKING AND STORAGE-CONDITIONS ON PROTEIN-QUALITY AND DIGESTIBILITY OF SOYBEANS
Authors: CABRAL LC SERNASALDIVAR SO TINKSLEY AM WEBER CW
Citation: Lc. Cabral et al., EFFECTS OF DEHULLING, COOKING AND STORAGE-CONDITIONS ON PROTEIN-QUALITY AND DIGESTIBILITY OF SOYBEANS, Archivos latinoamericanos de nutricion, 45(1), 1995, pp. 41-45
THE EFFECT OF SOAKING TIME ON WATER-ABSORPTION AND SOLID LOSSES OF WHOLE AND DEHULLED SOYBEANS
Authors: CABRAL LC SERNASALDIVAR SO TINSLEY AM
Citation: Lc. Cabral et al., THE EFFECT OF SOAKING TIME ON WATER-ABSORPTION AND SOLID LOSSES OF WHOLE AND DEHULLED SOYBEANS, Archivos latinoamericanos de nutricion, 45(1), 1995, pp. 46-49
EFFECTS OF PARBOILING AND DECORTICATION ON THE NUTRITIONAL-VALUE OF SORGHUM (SORGHUM-BICOLOR MOENCH L) AND PEARL-MILLET (PENNISETUM-GLAUCUML)
Authors: SERNASALDIVAR SO CLEGG C ROONEY LW
Citation: So. Sernasaldivar et al., EFFECTS OF PARBOILING AND DECORTICATION ON THE NUTRITIONAL-VALUE OF SORGHUM (SORGHUM-BICOLOR MOENCH L) AND PEARL-MILLET (PENNISETUM-GLAUCUML), Journal of cereal science, 19(1), 1994, pp. 83-89
EFFECT OF DECORTICATED SORGHUM ADDITION ON THE RHEOLOGICAL PROPERTIESOF WHEAT TORTILLA DOUGH
Authors: TORRES PI RAMIREZWONG B SERNASALDIVAR SO ROONEY LW
Citation: Pi. Torres et al., EFFECT OF DECORTICATED SORGHUM ADDITION ON THE RHEOLOGICAL PROPERTIESOF WHEAT TORTILLA DOUGH, Cereal chemistry, 71(5), 1994, pp. 509-512
A METHOD TO EVALUATE THE LIME-COOKING PROPERTIES OF CORN (ZEA-MAYS)
Authors: SERNASALDIVAR SO GOMEZ MH ALMEIDADOMINGUEZ HD ISLASRUBIO A ROONEY LW
Citation: So. Sernasaldivar et al., A METHOD TO EVALUATE THE LIME-COOKING PROPERTIES OF CORN (ZEA-MAYS), Cereal chemistry, 70(6), 1993, pp. 762-764
THE TORTILLA MAKING PROPERTIES OF 2 IMPROVED MAICILLO CULTIVARS FROM HONDURAS
Authors: SERNASALDIVAR SO GOMEZ MH GOMEZ F MECKENSTOCK D COSSETTE C ROONEY LW
Citation: So. Sernasaldivar et al., THE TORTILLA MAKING PROPERTIES OF 2 IMPROVED MAICILLO CULTIVARS FROM HONDURAS, Archivos latinoamericanos de nutricion, 43(4), 1993, pp. 299-303
Risultati: 1-9 |