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Results: 1-10 |
Results: 10
Effects of alkali and acid on dough rheological properties and characteristics of extruded noodles
Authors: Shiau, SY Yeh, AI
Citation: Sy. Shiau et Ai. Yeh, Effects of alkali and acid on dough rheological properties and characteristics of extruded noodles, J CEREAL SC, 33(1), 2001, pp. 27-37
Relationships between thermal, rheological characteristics and swelling power for various starches
Authors: Li, JY Yeh, AI
Citation: Jy. Li et Ai. Yeh, Relationships between thermal, rheological characteristics and swelling power for various starches, J FOOD ENG, 50(3), 2001, pp. 141-148
Correlation between starch retrogradation and water mobility as determinedby differential scanning calorimetry (DSC) and nuclear magnetic resonance (NMR)
Authors: Lin, YS Yeh, AI Lii, CY
Citation: Ys. Lin et al., Correlation between starch retrogradation and water mobility as determinedby differential scanning calorimetry (DSC) and nuclear magnetic resonance (NMR), CEREAL CHEM, 78(6), 2001, pp. 647-653
Molecular and gelatinization properties of rice starches from IR24 and Sinandomeng cultivars
Authors: Lai, VMF Shen, MC Yeh, AI Juliano, BO Lii, CY
Citation: Vmf. Lai et al., Molecular and gelatinization properties of rice starches from IR24 and Sinandomeng cultivars, CEREAL CHEM, 78(5), 2001, pp. 596-602
Effect of amylose content on expansion of extruded rice pellet
Authors: Chen, CM Yeh, AI
Citation: Cm. Chen et Ai. Yeh, Effect of amylose content on expansion of extruded rice pellet, CEREAL CHEM, 78(3), 2001, pp. 261-266
Expansion of rice pellets: Examination of glass transition and expansion temperature
Authors: Chen, CM Yeh, AI
Citation: Cm. Chen et Ai. Yeh, Expansion of rice pellets: Examination of glass transition and expansion temperature, J CEREAL SC, 32(2), 2000, pp. 137-145
Preliminary study on the degradation kinetics of agarose and carrageenans by ultrasound
Authors: Lii, CY Chen, CH Yeh, AI Lai, VMF
Citation: Cy. Lii et al., Preliminary study on the degradation kinetics of agarose and carrageenans by ultrasound, FOOD HYDROC, 13(6), 1999, pp. 477-481
Predicting residence time distributions in a single screw extruder from operating conditions
Authors: Yeh, AI Jaw, YM
Citation: Ai. Yeh et Ym. Jaw, Predicting residence time distributions in a single screw extruder from operating conditions, J FOOD ENG, 39(1), 1999, pp. 81-89
Effects of oxido-reductants on rheological properties of wheat flour doughand comparison with some characteristics of extruded noodles
Authors: Yeh, AI Shiau, SY
Citation: Ai. Yeh et Sy. Shiau, Effects of oxido-reductants on rheological properties of wheat flour doughand comparison with some characteristics of extruded noodles, CEREAL CHEM, 76(5), 1999, pp. 614-620
Effects of feed rate and screw speed on operating characteristics and extrudate properties during single-screw extrusion cooking of rice flour
Authors: Yeh, AI Jaw, YM
Citation: Ai. Yeh et Ym. Jaw, Effects of feed rate and screw speed on operating characteristics and extrudate properties during single-screw extrusion cooking of rice flour, CEREAL CHEM, 76(2), 1999, pp. 236-242
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