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Effects of Transglutaminase on Pasting and Rheological Properties of Different Wheat Cultivars Blended with Barley or Soy Flour
British Library Online Contents | 2008| -
Effects of Ferulic Acid and Transglutaminase on Hard Wheat Flour Dough and Bread.
Online Contents | 2009|Contributors: Ng, P.K.W. -
Extraction of ginsenosides from a blend of wheat flour and ginseng powder
Online Contents | 2009|Contributors: Ng, P.K.W. -
NOTE: Identification of Wheat Protein Components Involved in Polymer Formation on Incubation with Transglutaminase.
Online Contents | 2003|Contributors: Ng, P.K.W. -
Food Chemistry and Toxicology - Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides
Online Contents | 2003|Contributors: Ng, P.K.W. -
Research Papers - Effects of Selected Process Parameters on Expansion and Mechanical Properties of Wheat Flour and Whole Cornmeal Extrudates
Online Contents | 2001|Contributors: Ng, P.K.W. -
Changes in Disulfide and Sulfhydryl Contents and Electrophoretic Patterns of Extruded Wheat Flour Proteins
Online Contents | 2000|Contributors: Ng, P.K.W. -
Inverse Method to Estimate Kinetic Degradation Parameters of Grape Anthocyanins in Wheat Flour Under Simultaneously Changing Temperature and Moisture
Online Contents | 2009|Contributors: Ng, P.K.W. -
Characterization of Resistant Starch Samples Prepared from Two High-Amylose Maize Starches Through Debranching And Heat Treatments
Online Contents | 2009|Contributors: Ng, P.K.W. -
Effect of Extruding Wheat Flour at Lower Temperatures on Physical Attributes of Extrudates and on Thiamin Loss When Using Carbon Dioxide Gas as a Puffing Agent.
Online Contents | 2005|Contributors: Ng, P.K.W. -
Effect of Extruding Wheat Flour at Lower Temperatures on Physical Attributes of Extrudates and on Thiamin Loss When Using Carbon Dioxide Gas as a Puffing Agent.
Online Contents | 2007|Contributors: Ng, P.K.W. -
C Food Chemistry and Toxicology - Functional and Thermal Properties of Wheat, Barley, and Soy Flours and Their Blends Treated with a Microbial Transglutaminase
Online Contents | 2005|Contributors: Ng, P.K.W. -
Effect of extrusion conditions on resistant starch formation from pastry wheat flour
Online Contents | 2006|Contributors: Ng, P.K.W. -
C Food Chemistry and Toxicology - Nutritional Quality of Drum-processed and Extruded Composite Supplementary Foods
Online Contents | 2005|Contributors: Ng, P.K.W. -
Effects of industrial pasta drying temperatures on starch properties and pasta quality
Online Contents | 2002|Contributors: Ng, P.K.W. -
Food Chemistry and Toxicology - Effects of Transglutaminase on SDS-PAGE Patterns of Wheat, Soy, and Barley Proteins and their Blends
Online Contents | 2002|Contributors: Ng, P.K.W. -
Effects of Controlled Mixing on the Rheological Properties of Deep-Fat Frying Batters at Different Percent Solids
Online Contents | 2002|Contributors: Ng, P.K.W. -
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.
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