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Oats protein isolate: Thermal, rheological, surface and functional properties
Online Contents | 2009| -
Oats protein isolate: Thermal, rheological, surface and functional properties
Online Contents | 2009| -
Thermal properties of extruded and injection-molded poly(lactic acid)-based cuphea and lesquerella bio-composites The USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable.The USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable. This article is a US Government work and, as such, is in the public domain in the United States of America
Online Contents | 2009| -
Phospholipids and poly(glutamic acid)-hydrolysed gluten: Interaction and kinetics
Online Contents | 2009| -
Thermal properties of PCL-gluten bioblends characterized by TGA, DSC, SEM, and infrared-PAS The USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable. This article is a US Government work and, as such, is in the public domain in the United States of America.
Online Contents | 2008| -
Hard Red Spring wheat-C-TRIM 20 bread: Formulation, processing and texture analysis
Online Contents | 2008| -
Poly(lactic acid)-polystyrene bioblends characterized by thermogravimetric analysis, differential scanning calorimetry, and photoacoustic infrared spectroscopyFNR HREF="fn1"> FN ID="fn1"> Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable.
Online Contents | 2007| -
THERMAL AND SPECTRAL PROPERTIES OF TRANSGLUTAMINASE-CROSSLINKED WHEAT GLUTEN IN TRIS-HCl
Online Contents | 2007| -
Effect of jet-cooked wheat gluten-lecithin blends on maize and rice starch retrogradation
Online Contents | 2006|
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