AAAAAA
Results:
1-7
|
Results: 7
Authors:
SUHENDRO EL
ALMEIDADOMINGUEZ HD
ROONEY LW
WANISKA RD
MOREIRA RG
Citation: El. Suhendro et al., TORTILLA BENDING TECHNIQUE - AN OBJECTIVE METHOD FOR CORN TORTILLA TEXTURE MEASUREMENT, Cereal chemistry, 75(6), 1998, pp. 854-858
Authors:
SUHENDRO EL
ALMEIDADOMINGUEZ HD
ROONEY LW
WANISKA RD
Citation: El. Suhendro et al., OBJECTIVE ROLLABILITY METHOD FOR CORN TORTILLA TEXTURE MEASUREMENT, Cereal chemistry, 75(3), 1998, pp. 320-324
Authors:
SUHENDRO EL
MCDONOUGH CM
ROONEY LW
WANISKA RD
YETNEBERK S
Citation: El. Suhendro et al., EFFECTS OF PROCESSING CONDITIONS AND SORGHUM CULTIVAR ON ALKALINE-PROCESSED SNACKS, Cereal chemistry, 75(2), 1998, pp. 187-193
Authors:
ALMEIDADOMINGUEZ HD
SUHENDRO EL
ROONEY LW
Citation: Hd. Almeidadominguez et al., FACTORS AFFECTING RAPID VISCO ANALYZER CURVES FOR THE DETERMINATION OF MAIZE KERNEL HARDNESS, Journal of cereal science, 25(1), 1997, pp. 93-102
Authors:
ALMEIDADOMINGUEZ HD
SUHENDRO EL
ROONEY LW
Citation: Hd. Almeidadominguez et al., CORN ALKALINE COOKING PROPERTIES RELATED TO GRAIN CHARACTERISTICS ANDVISCOSITY (RVA), Journal of food science, 62(3), 1997, pp. 516-519
Authors:
SUHENDRO EL
WANISKA RD
ROONEY LW
GOMEZ MH
Citation: El. Suhendro et al., EFFECTS OF POLYOLS ON THE PROCESSING AND QUALITIES OF WHEAT TORTILLAS, Cereal chemistry, 72(1), 1995, pp. 122-127
Authors:
SUHENDRO EL
WANISKA RD
ROONEY LW
Citation: El. Suhendro et al., EFFECTS OF ADDED PROTEINS IN WHEAT TORTILLAS, Cereal chemistry, 70(4), 1993, pp. 412-416
Risultati:
1-7
|