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Results: 1-9 |
Results: 9
Studies on rye (Secale cereale L.) lines exhibiting a range of extract viscosities. 1. Composition, molecular weight distribution of water extracts, and biochemical characteristics of purified water-extractable arabinoxylan
Authors: Ragaee, SM Campbell, GL Scoles, GJ McLeod, JG Tyler, RT
Citation: Sm. Ragaee et al., Studies on rye (Secale cereale L.) lines exhibiting a range of extract viscosities. 1. Composition, molecular weight distribution of water extracts, and biochemical characteristics of purified water-extractable arabinoxylan, J AGR FOOD, 49(5), 2001, pp. 2437-2445
Studies on rye (Secale cereale L.) lines exhibiting a range of extract viscosities. 2. Rheological and baking characteristics of rye and rye/wheat blends and feeding value for chicks of wholemeals and breads
Authors: Ragaee, SM Campbell, GL Scoles, GJ McLeod, JG Tyler, RT
Citation: Sm. Ragaee et al., Studies on rye (Secale cereale L.) lines exhibiting a range of extract viscosities. 2. Rheological and baking characteristics of rye and rye/wheat blends and feeding value for chicks of wholemeals and breads, J AGR FOOD, 49(5), 2001, pp. 2446-2453
Grain conditioning for dehulling of canola
Authors: Ikebudu, JA Sokhansanj, S Tyler, RT Milne, BJ Thakor, NS
Citation: Ja. Ikebudu et al., Grain conditioning for dehulling of canola, CAN AGR ENG, 42(1), 2000, pp. 27-32
Distribution of beta-glucan in the grain of hull-less barley
Authors: Zheng, GH Rossnagel, BG Tyler, RT Bhatty, RS
Citation: Gh. Zheng et al., Distribution of beta-glucan in the grain of hull-less barley, CEREAL CHEM, 77(2), 2000, pp. 140-144
Hydrothermal and beta-glucanase effects on the nutritional and physical properties of starch in normal and waxy hull-less barley
Authors: Ankrah, NO Campbell, GL Tyler, RT Rossnagel, BG Sokhansanj, SRT
Citation: No. Ankrah et al., Hydrothermal and beta-glucanase effects on the nutritional and physical properties of starch in normal and waxy hull-less barley, ANIM FEED S, 81(3-4), 1999, pp. 205-219
Infrared heating of hulless and pearled barley
Authors: Fasina, OO Tyler, RT Pickard, MD Zheng, GH
Citation: Oo. Fasina et al., Infrared heating of hulless and pearled barley, J FOOD PROC, 23(2), 1999, pp. 135-151
Thermodynamics of moisture sorption in winged bean seed and gari
Authors: Fasina, OO Ajibola, OO Tyler, RT
Citation: Oo. Fasina et al., Thermodynamics of moisture sorption in winged bean seed and gari, J FOOD PR E, 22(6), 1999, pp. 405-418
Pasta-like product from pea flour by twin-screw extrusion
Authors: Wang, N Bhirud, PR Sosulski, FW Tyler, RT
Citation: N. Wang et al., Pasta-like product from pea flour by twin-screw extrusion, J FOOD SCI, 64(4), 1999, pp. 671-678
Extrusion texturization of air-classified pea protein
Authors: Wang, N Bhirud, PR Tyler, RT
Citation: N. Wang et al., Extrusion texturization of air-classified pea protein, J FOOD SCI, 64(3), 1999, pp. 509-513
Risultati: 1-9 |