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Results: 1-10 |
Results: 10
ALKALI-NEUTRALIZATION PROCESS MAINTAINS THE FIRMNESS AND SENSORY QUALITY OF CANNED SWEET-POTATO PIECES
Authors: WALTER WM SYLVIA KE TRUONG VD
Citation: Wm. Walter et al., ALKALI-NEUTRALIZATION PROCESS MAINTAINS THE FIRMNESS AND SENSORY QUALITY OF CANNED SWEET-POTATO PIECES, Journal of food quality, 21(5), 1998, pp. 421-431
QUANTITATIVE MEASUREMENT OF FOOD SPREADABILITY USING THE VANE METHOD
Authors: DAUBERT CR TKACHUK JA TRUONG VD
Citation: Cr. Daubert et al., QUANTITATIVE MEASUREMENT OF FOOD SPREADABILITY USING THE VANE METHOD, Journal of texture studies, 29(4), 1998, pp. 427-435
TEXTURAL PROPERTIES AND SENSORY QUALITY OF PROCESSED SWEET-POTATOES AS AFFECTED BY LOW-TEMPERATURE BLANCHING
Authors: TRUONG VD WALTER WM BETT KL
Citation: Vd. Truong et al., TEXTURAL PROPERTIES AND SENSORY QUALITY OF PROCESSED SWEET-POTATOES AS AFFECTED BY LOW-TEMPERATURE BLANCHING, Journal of food science, 63(4), 1998, pp. 739-743
RURAL HEALTH-SERVICES IN VIETNAM - THEIR CONTEMPORARY RELEVANCE TO OTHER ASIAN TRANSITIONAL ECONOMIES
Authors: TIPPING G TRUONG VD
Citation: G. Tipping et Vd. Truong, RURAL HEALTH-SERVICES IN VIETNAM - THEIR CONTEMPORARY RELEVANCE TO OTHER ASIAN TRANSITIONAL ECONOMIES, IDS bulletin, 28(1), 1997, pp. 110
RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY PARAMETERS OF COOKED SWEET-POTATO TEXTURE
Authors: TRUONG VD WALTER WM HAMANN DD
Citation: Vd. Truong et al., RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY PARAMETERS OF COOKED SWEET-POTATO TEXTURE, Journal of texture studies, 28(2), 1997, pp. 163-185
PHYSICAL, COMPOSITIONAL, AND SENSORY PROPERTIES OF FRENCH FRY-TYPE PRODUCTS FROM 5 SWEET-POTATO SELECTIONS
Authors: WALTER WM COLLINS WW TRUONG VD FINE TI
Citation: Wm. Walter et al., PHYSICAL, COMPOSITIONAL, AND SENSORY PROPERTIES OF FRENCH FRY-TYPE PRODUCTS FROM 5 SWEET-POTATO SELECTIONS, Journal of agricultural and food chemistry, 45(2), 1997, pp. 383-388
PROTEIN CONTENTS, AMINO-ACID COMPOSITIONS AND NITROGEN-TO-PROTEIN CONVERSION FACTORS FOR CASSAVA ROOTS
Authors: YEOH HH TRUONG VD
Citation: Hh. Yeoh et Vd. Truong, PROTEIN CONTENTS, AMINO-ACID COMPOSITIONS AND NITROGEN-TO-PROTEIN CONVERSION FACTORS FOR CASSAVA ROOTS, Journal of the Science of Food and Agriculture, 70(1), 1996, pp. 51-54
TEXTURIZATION OF SWEET-POTATO PUREE WITH ALGINATE - EFFECTS OF TETRASODIUM PYROPHOSPHATE AND CALCIUM-SULFATE
Authors: TRUONG VD WALTER WM GIESBRECHT FG
Citation: Vd. Truong et al., TEXTURIZATION OF SWEET-POTATO PUREE WITH ALGINATE - EFFECTS OF TETRASODIUM PYROPHOSPHATE AND CALCIUM-SULFATE, Journal of food science, 60(5), 1995, pp. 1054
PHYSICAL AND SENSORY PROPERTIES OF SWEET-POTATO PUREE TEXTURIZED WITHCELLULOSE DERIVATIVES
Authors: TRUONG VD WALTER WM
Citation: Vd. Truong et Wm. Walter, PHYSICAL AND SENSORY PROPERTIES OF SWEET-POTATO PUREE TEXTURIZED WITHCELLULOSE DERIVATIVES, Journal of food science, 59(6), 1994, pp. 1175-1180
QUANTITATIVE-ANALYSIS OF LINAMARIN IN CASSAVA USING A CASSAVA BETA-GLUCOSIDASE ELECTRODE
Authors: YEOH HH TRUONG VD
Citation: Hh. Yeoh et Vd. Truong, QUANTITATIVE-ANALYSIS OF LINAMARIN IN CASSAVA USING A CASSAVA BETA-GLUCOSIDASE ELECTRODE, Food chemistry, 47(3), 1993, pp. 295-298
Risultati: 1-10 |