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Structure and functionality of barley starches

Cereal chemistry, 1998-09, Vol.75 (5), p.747-754

1998

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Role of phosphorus in viscosity, gelatinization, and retrogradation of starch

Cereal chemistry, 1998-09, Vol.75 (5), p.705-709

1998

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Environmental influences on flour composition, dough rheology, and baking quality of spring wheat

Cereal chemistry, 2000-07, Vol.77 (4), p.507-511

2000

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Functionality of whey and casein in fermentation and in breadbaking by fixed and optimized procedures

Cereal chemistry, 1996, Vol.73 (3), p.309-316

1996

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Comparison of Polyphenol Oxidase Activities in Wheats and Flours from Australian and U.S. Cultivars

Journal of cereal science, 1994-05, Vol.19 (3), p.291-296

1994

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Composition, soaking, cooking properties and thermal characteristics of starch of chickpeas, wrinkled peas and smooth peas

International journal of food science & technology, 2001-06, Vol.36 (5), p.563-572

2001

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Granular Cold Water Gelling Starch Prepared from Chickpea Starch Using Liquid Ammonia and Ethanol

Cereal chemistry, 2002-01, Vol.79 (1), p.125-128

2002

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Is wet gluten good for baking?

Cereal chemistry, 1996, Vol.73 (4), p.483-489

1996

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Composition, microstructure, water imbibition, and thermal properties of abraded barley

Cereal chemistry, 1998-09, Vol.75 (5), p.677-685

1998

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Starch properties and stability of club and soft white winter wheats from the Pacific Northwest of the United States

Cereal chemistry, 1997-09, Vol.74 (5), p.639-646

1997

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Barley in udon noodles

Food science and technology international, 1997, Vol.3 (6), p.423-435

1997

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An SDS-FY Test to Evaluate Quality of Wheat for Oriental Noodles

Journal of cereal science, 1994-09, Vol.20 (2), p.191-201

1994

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Smooth Peas, Wrinkled Peas and Garbanzo Beans in Production of Sweetened Paste

Food science and technology international, 2001-02, Vol.7 (1), p.73-81

2001

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Role in dough rheology of high molecular weight glutenin subunits of soft white winter and club wheats

Cereal chemistry, 1996-05, Vol.73 (3), p.338-345

1996

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Wheat Flour Protein Concentrate Characterization by Biochemical, Physicochemical and Baking Tests

Journal of food science, 1995-01, Vol.60 (1), p.169-175

1995

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Starch damage in soft wheats of the Pacific Northwest

Cereal chemistry, 1996-09, Vol.73 (5), p.551-555

1996

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Protein concentrates and prime starch from wheat flours

Cereal chemistry, 1993-11, Vol.70 (6), p.701-706

1993

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Laboratory tests to predict the commercial yield of flaking or large grits in dry corn milling

Journal of food science, 1987-05, Vol.52 (3), p.830-830

1987

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Differential scanning calorimetry, water activity, and moisture contents in crumb center and near-crust zones of bread during storage

Cereal chemistry, 1989-07, Vol.66 (4), p.305-309

1989

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Discoloration of dough for oriental noodles

Cereal chemistry, 1995-03, Vol.72 (2), p.198-205

1995

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Quality of flours from waxy and nonwaxy barley for production of baked products

Cereal chemistry, 1999-07, Vol.76 (4), p.530-535

1999

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Enzyme-resistant starch. IV. Effects of complexing lipids

Cereal chemistry, 1991, Vol.68 (5), p.537-542

1991

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Composition, Thermal Behavior, and Gel Texture of Prime and Tailings Starches from Garbanzo Beans and Peas

Cereal chemistry, 1998-07, Vol.75 (4), p.466-472

1998

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Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles

Cereal chemistry, 1994-07, Vol.71 (4), p.315-320

1994

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Microstructure of seeds, flours, and starches of legumes

Cereal chemistry, 1997-07, Vol.74 (4), p.445-451

1997

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Structure and functionality of barley starches

Role of phosphorus in viscosity, gelatinization, and retrogradation of starch

Environmental influences on flour composition, dough rheology, and baking quality of spring wheat

Functionality of whey and casein in fermentation and in breadbaking by fixed and optimized procedures

Comparison of Polyphenol Oxidase Activities in Wheats and Flours from Australian and U.S. Cultivars

Composition, soaking, cooking properties and thermal characteristics of starch of chickpeas, wrinkled peas and smooth peas

Granular Cold Water Gelling Starch Prepared from Chickpea Starch Using Liquid Ammonia and Ethanol

Is wet gluten good for baking?

Composition, microstructure, water imbibition, and thermal properties of abraded barley

Starch properties and stability of club and soft white winter wheats from the Pacific Northwest of the United States

Barley in udon noodles

An SDS-FY Test to Evaluate Quality of Wheat for Oriental Noodles

Smooth Peas, Wrinkled Peas and Garbanzo Beans in Production of Sweetened Paste

Role in dough rheology of high molecular weight glutenin subunits of soft white winter and club wheats

Wheat Flour Protein Concentrate Characterization by Biochemical, Physicochemical and Baking Tests

Starch damage in soft wheats of the Pacific Northwest

Protein concentrates and prime starch from wheat flours

Laboratory tests to predict the commercial yield of flaking or large grits in dry corn milling

Differential scanning calorimetry, water activity, and moisture contents in crumb center and near-crust zones of bread during storage

Discoloration of dough for oriental noodles

Quality of flours from waxy and nonwaxy barley for production of baked products

Enzyme-resistant starch. IV. Effects of complexing lipids

Composition, Thermal Behavior, and Gel Texture of Prime and Tailings Starches from Garbanzo Beans and Peas

Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles

Microstructure of seeds, flours, and starches of legumes

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