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Influence of low and high levels of grain defects on maize wet milling

Journal of food engineering, 2002-12, Vol.55 (4), p.359-365

2002

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Starch gelatinization measured by pulsed nuclear magnetic resonance

Cereal chemistry, 1996-05, Vol.73 (3), p.297-301

1996

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Influence of processing and cooking on the retention of thiamine, riboflavin and niacin in spaghetti

Food chemistry, 1990, Vol.36 (3), p.223-231

1990

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Studies on the susceptibility of granular cassava and corn starches to enzymatic attack. Part 2: Study of the granular structure of starch

Die Stärke, 1988, Vol.40 (1), p.29-32

1988

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Effect of the Heat-Moisture Treatment on the Enzymatic Susceptibility of Corn Starch Granules

Die Stärke, 1995, Vol.47 (6), p.223-228

1995

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Effect of Sugars, Lipids and Type of Starch on the Mode and Kinetics of Retrogradation of Concentrated Corn Starch Gels

Die Stärke, 1983, Vol.35 (11), p.377-381

1983

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Factors that affect the enzymatic degradation of natural starch granules - Effect of the size of the granules

Die Stärke, 1992, Vol.44 (11), p.422-426

1992

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Production and Properties of Starch Phosphates Produced by the Extrusion Process

Die Stärke, 1990, Vol.42 (1), p.15-17

1990

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Characterization of starch from ginger root (Zingiber officinale)

Die Stärke, 1982, Vol.34 (2), p.40-44

1982

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Studies on the Susceptibility of Granular Cassava and Com Starches to Enzymatic Attack Part I: Study of the Conditions of Hydrolysis

Starch - Stärke, 1987, Vol.39 (12), p.432-435

1987

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Chemical changes in sorghum during the extrusion and tortilla preparation process

Archivos latinoamericanos de nutrición, 1992-03, Vol.42 (1), p.52

1992

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Production of ethanol from extruded corn starch by a nonconventional fermentation method

Biotechnology letters, 1987-01, Vol.9 (2), p.143-146

1987

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The structure of waxy corn starch: Effect of granule size

Die Stärke, 1998-05, Vol.50 (5), p.193-198

1998

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Effect of the sorghum extraction process on the color of the flour and tortillas made from mixtures with lime-treated cornmeal

Archivos latinoamericanos de nutrición, 1992-06, Vol.42 (2), p.155

1992

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Studies on the susceptibility of granular cassava and corn starches to enzymatic attack. Part I: Study of the conditions of hydrolysis

Die Stärke, 1987, Vol.39 (12), p.432-435

1987

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Production of ethanol from extruded corn starch by a nonconvencional fermentation method

Biotechnology letters, 1987-02, Vol.9 (2), p.143-146

1987

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Effect of Various lons on the Kinetics of Retrogradation of Concentrated Wheat Starch Gels

Starch - Stärke, 1979, Vol.31 (2), p.51-53

1979

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Characterization of pentosans from different wheat flour classes and of their gelling capacity

Cereal chemistry, 1982-03, Vol.59 (2)

1982

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A Research Note KINETIC STUDY OF RETROGRADATION OF CASSAVA STARCH GELS

Journal of food science, 1976-09, Vol.41 (5), p.1249-1250

1976

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Chasing the onset of QCD thermalization with ALICE

EPJ Web of conferences, 2024, Vol.296, p.5009

2024

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Characterization and gelling capacity of water-soluble pentosans isolated from different mill streams [Flour mill streams]

Cereal chemistry, 1982-05, Vol.59 (3)

1982

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Reconstitution studies with sound and sprouted wheat flour

Cereal chemistry, 1982-03, Vol.59 (2)

1982

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Comparison of the grain amylase analyzer with the amylograph and falling number methods [Sprouting in wheat]

Cereal chemistry, 1982, Vol.59

1982

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Kinetic study of retrogradation of cassava starch gels

Journal of food science, 1976, Vol.41

1976

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Production of ethanol from extruded degermed corn grits by a nonconventional fermentation method

Journal of fermentation technology (Osaka. 1977), 1987, Vol.65 (4), p.469-473

1987

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Influence of low and high levels of grain defects on maize wet milling

Starch gelatinization measured by pulsed nuclear magnetic resonance

Influence of processing and cooking on the retention of thiamine, riboflavin and niacin in spaghetti

Studies on the susceptibility of granular cassava and corn starches to enzymatic attack. Part 2: Study of the granular structure of starch

Effect of the Heat-Moisture Treatment on the Enzymatic Susceptibility of Corn Starch Granules

Effect of Sugars, Lipids and Type of Starch on the Mode and Kinetics of Retrogradation of Concentrated Corn Starch Gels

Factors that affect the enzymatic degradation of natural starch granules - Effect of the size of the granules

Production and Properties of Starch Phosphates Produced by the Extrusion Process

Characterization of starch from ginger root (Zingiber officinale)

Studies on the Susceptibility of Granular Cassava and Com Starches to Enzymatic Attack Part I: Study of the Conditions of Hydrolysis

Chemical changes in sorghum during the extrusion and tortilla preparation process

Production of ethanol from extruded corn starch by a nonconventional fermentation method

The structure of waxy corn starch: Effect of granule size

Effect of the sorghum extraction process on the color of the flour and tortillas made from mixtures with lime-treated cornmeal

Studies on the susceptibility of granular cassava and corn starches to enzymatic attack. Part I: Study of the conditions of hydrolysis

Production of ethanol from extruded corn starch by a nonconvencional fermentation method

Effect of Various lons on the Kinetics of Retrogradation of Concentrated Wheat Starch Gels

Characterization of pentosans from different wheat flour classes and of their gelling capacity

A Research Note KINETIC STUDY OF RETROGRADATION OF CASSAVA STARCH GELS

Chasing the onset of QCD thermalization with ALICE

Characterization and gelling capacity of water-soluble pentosans isolated from different mill streams [Flour mill streams]

Reconstitution studies with sound and sprouted wheat flour

Comparison of the grain amylase analyzer with the amylograph and falling number methods [Sprouting in wheat]

Kinetic study of retrogradation of cassava starch gels

Production of ethanol from extruded degermed corn grits by a nonconventional fermentation method

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