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Pentosans from Gluten-Washing Wastewater: Isolation, Characterizations, and Role in Baking
British Library Online Contents | 1992| -
Physical Properties of Wheat Flour Extrudates Produced with Shortening and Starch Plus Several Baking Ingredients
British Library Online Contents | 1992| -
Effects of Exogenous Emulsifiers and Fat Sources on Nutrient Digestibility, Serum Lipids, and Growth Performance in Weanling Pigs
British Library Online Contents | 1992| -
Emulsifier Effects on Pasting Properties of Wheat Flour Extrudates with/without Sucrose and Shortening
British Library Online Contents | 1993| -
Pasting of wheat flour extrudates containing conventional baking ingredients
British Library Online Contents | 1993| -
Effects of Some Baking Ingredients on Physical and Structural Properties of Wheat Flour Extrudates
British Library Online Contents | 1993| -
Predicting Wheat Sprout Damage by Near-Infrared Reflectance Analysis
British Library Online Contents | 1993| -
Diffuse Molecular Clouds and the Molecular Interstellar Medium from 13CO Observations of M33
Free accessArXiv | 1994| -
Changes in Mixograms Resulting from Variations in Shear Caused by Different Bowl Pin Sizes
British Library Online Contents | 1994| -
Cell Structure of Wheat Flour Extrudates Produced with Various Emulsifiers
British Library Online Contents | 1994|
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