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4 research outputs found

QUANTIFYING TEXTURE CHANGES IN CORN TORTILLAS DUE TO STALING

Author: CORNFORD S.J.
FERRY J.D.
GRUNDY J.G.
GUO Z.
HEBEDA R.E.
LEVINE H.
LIMANOND B.
ROOS Y.H.
SAS.
SERNA-SALDIVAR S.O.
SLADE L.
ZOBEL H.F.
Publication venue: 'Wiley'
Publication date
Field of study

RHEOLOGICAL PROPERTIES OF ENZYME SUPPLEMENTED DOUGHS

Author: ABDELRAHMAN A.A.
AUTIO K.
BHATTACHARAYA M.
DREESE P.C.
DREESE P.C.
FAISY F.
HEBEDA R.E.
ICC Standards
KULP K.
KULP K.
LINDAHL L.
LINDAHL L.
MANI K.
MUTSAERS J.H.G.M.
MUTSAERS J.H.G.M.
NAVICKIS L.L.
RASPER V.F.
SAUNDERS S.R.
SI J.Q.
SI J.Q.
SOUPPE J.
SPROESSLER B.G.
Publication venue: 'Wiley'
Publication date
Field of study

Effect of Lipase Combined with .ALPHA.-Amylase of Retrogradation of Bread.

Author: AKUZAWA S
Eliasson A.C. and Ljunger, G.
GOTANI SHOICHI
Hebeda R.E., Bowles, L.K. and Teague, W.M.
Lowry O.H., Rosenbrough, N.J., Farr, A.L. and Randall, R.J.
Morita N., Nakamura, M., Hamauzu, Z. and Toyosawa, I.
Sharp C.Q and Kitchens, K.J
Tanaka K. and Bushusk, W.
Zhang L., Yamaguchi, Y., Morita, N. and Takagi, M.
Publication venue: 'Japanese Society for Food Science and Technology'
Publication date: 01/01/1999
Field of study

Phospholipid Hydrolysate and Antistaling Amylase Effects on Retrogradation of Starch in Bread

Author: Acker L.
Becktel W.G.
Boyle P.J.
Donovan J.W.
Dragsdorf R.D.
Eliasson A.C.
Evans I.D.
Fujita S.
Hebeda R.E.
Jankowski T.
Krog N.
Kugimiya M.
Levine H.
Lin W.
Nakazawa F.
Park K.H.
Pisesookbunterng W.
Russell P.L.
Russell P.L.
SAS Institute Inc.
Slade L.
White P.J.
Zeleznak K.J.
Zobel H.F.
Zobel H.F.
Publication venue: 'Wiley'
Publication date
Field of study

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