The effect of incorporation of rye flour on the quality of oriental noodles

By Kruger J.E.   Hatcher D.W.   Anderson M.J.  

Food Research International, Vol. 31, Iss. 1, 1999-01 ,pp. : 27-35

Elsevier

Access to resources Recommend Favorite

Effect of reducing agents on the in vitro protein and starch digestibilities of cooked sorghum

By Elmoneim O. Elkhalifa A.   Chandrashekar A.   Mohamed B.E.   El Tinay A.H.  

Food Chemistry, Vol. 66, Iss. 3, 1999-08 ,pp. : 323-326

Elsevier

Access to resources Recommend Favorite

Sensory analysis of cooked rice

By Yau N.J.N.   Huang J.J.  

Food Quality and Preference, Vol. 7, Iss. 3, 1996-07 ,pp. : 263-270

Elsevier

Access to resources Recommend Favorite

Effect of dietary -tocopherol supplementation and gamma-irradiation on -tocopherol retention and lipid oxidation in cooked minced chicken

By Galvin K.   Morrissey P.A.   Buckley D.J.  

Food Chemistry, Vol. 62, Iss. 2, 1998-06 ,pp. : 185-190

Elsevier

Access to resources Recommend Favorite

Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents

By Yeoh Shin-Yong   Alkarkhi Abbas F. M.   Ramli Saifullah Bin   Easa Azhar Mat  

International Journal of Food Sciences and Nutrition, Vol. 62, Iss. 4, 2011-06 ,pp. : 410-417

Informa Healthcare

Access to resources Recommend Favorite