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Results:
1-7
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Results: 7
Authors:
Omura, AP
Steffe, JF
Citation: Ap. Omura et Jf. Steffe, Centrifugal slump test to measure yield stress, J FOOD SCI, 66(1), 2001, pp. 137-140
Authors:
Vittayanont, M
Vega-Warner, V
Steffe, JF
Smith, DM
Citation: M. Vittayanont et al., Heat-induced gelation of chicken Pectoralis major myosin and beta-lactoglobulin, J AGR FOOD, 49(3), 2001, pp. 1587-1594
Authors:
Lee, L
Ng, PKW
Whallon, JH
Steffe, JF
Citation: L. Lee et al., Relationship between rheological properties and microstructural characteristics of nondeveloped, partially developed, and developed doughs, CEREAL CHEM, 78(4), 2001, pp. 447-452
Authors:
Koksel, H
Sivri, D
Ng, PKW
Steffe, JF
Citation: H. Koksel et al., Effects of transglutaminase enzyme on fundamental rheological properties of sound and bug-damaged wheat flour doughs, CEREAL CHEM, 78(1), 2001, pp. 26-30
Authors:
Schluentz, EJ
Steffe, JF
Ng, PKW
Citation: Ej. Schluentz et al., Rheology and microstructure of wheat dough developed with controlled deformation, J TEXT STUD, 31(1), 2000, pp. 41-54
Authors:
Lai, KP
Steffe, JF
Ng, PKW
Citation: Kp. Lai et al., Average shear rates in the rapid visco analyser (RVA) mixing system, CEREAL CHEM, 77(6), 2000, pp. 714-716
Authors:
Schluentz, EJ
Steffe, JF
Citation: Ej. Schluentz et Jf. Steffe, Convergence angle of wheat dough in a zero length die, J FOOD PR E, 22(4), 1999, pp. 331-335
Risultati:
1-7
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