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Food Chemistry and Toxicology - Utilization of Transglutaminase to Increase the Level of Barley and Soy Flour Incorporation in Wheat Flour Breads
Online Contents | 2003|Contributors: Ng, P.K.W. -
Effects of Extrusion on Dietary Fiber and Isoflavone Contents of Wheat Extrudates Enriched with Wet Okara
Online Contents | 2000|Contributors: Ng, P.K.W. -
Development and characterization of biodegradable-edible wheat protein films
Online Contents | 1997|Contributors: Ng, P.K.W. -
NOTE: Average Shear Rates in the Rapid Visco Analyser (RVA) Mixing System.
Online Contents | 2000|Contributors: Ng, P.K.W. -
Rheology and Microstructure of Wheat Dough Developed with Controlled Deformation
Online Contents | 2000|Contributors: Ng, P.K.W. -
Effects of flour chlorination on soft wheat gliadins analyzed by reversed-phase high-performance liquid chromatography, differential scanning calorimetry and fluorescence spectroscopy
Online Contents | 1997|Contributors: Ng, P.K.W. -
Variation in Grain Functional Quality for Soft Winter Wheat
Online Contents | 1997|Contributors: Ng, P.K.W. -
Relationships of Quantity of Gliadin Subgroups of Selected U.S. Soft Wheat Flours to Rheological and Baking Properties
Online Contents | 1996|Contributors: Ng, P.K.W. -
E Food Engineering and Physical Properties - Thermal Kinetic Parameters of Thiamin in Wheat Flour at Temperatures Higher than 100 (degree)C
Online Contents | 2005|Contributors: Ng, P.K.W. -
Effects of Prolamins Encoded by Chromosomes 1B and 1D on the Rheological Properties of Dough in Near-Isogenic Lines of Bread Wheat
Online Contents | 1997|Contributors: Ng, P.K.W. -
Allelic variation at the storage protein loci of 55 US-grown white wheats
Online Contents | 1997|Contributors: Ng, P.K.W. -
Research Notes - Utilization of Highly Deoxynivalenol-Contaminated Wheat Via Extrusion Processing
Online Contents | 1999|Contributors: Ng, P.K.W. -
NOTE: Mixing Wheat Flour and Ice to Form Undeveloped Dough
Online Contents | 1996|Contributors: Ng, P.K.W. -
Changes in Solubility and Distribution of Semolina Proteins Due to Extrusion Processing
Online Contents | 1995|Contributors: Ng, P.K.W. -
The influence of fenugreek gum and extrusion modified fenugreek gum on bread
Online Contents | 2012|Contributors: Ng, P.K.W. -
Preparation and Properties of Biodegradable Multilayer Films Based on Soy Protein Isolate and Poly(lactide)
Online Contents | 2006|Contributors: Ng, P.K.W. -
Food Engineering and Physical Properties - Modeling Thermal and Mechanical Effects on Retention of Thiamin in Extruded Foods
Online Contents | 2003|Contributors: Ng, P.K.W. -
Relationship Between Rheological Properties and Microstructural Characteristics of Nondeveloped, Partially Developed, and Developed Doughs.
Online Contents | 2001|Contributors: Ng, P.K.W. -
Development and Characterization of Biodegradable Films Made from Wheat Gluten Protein Fractions
Online Contents | 2003|Contributors: Ng, P.K.W.
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