1. Biblio

Biblio

Found 8 results
Author Title Type [ Year(Asc)]
Filters: Author is Ross A.S.  [Clear All Filters]
2013
R. A.S., “Whole-grain and fiber-enriched noodles”, in Fibre-rich and wholegrain foods: improving quality, 2013.
2012
R. A.S., M.D., F., R.S., Z., and T., K., “Effect of grain protein concentration on Falling Number of un-germinated soft-white winter wheat”, Cereal Chemistry, 2012.
2011
R. A.S., “Starch in foods”, in Carbohydrate Chemistry, 2011.
2010
R. A.S. and G.B, C., “Wheat-flour factors influencing noodle texture”, in Asian Noodles: Science, Technology, and Processing, 2010.
2009
R. A.S. and A.D., B., “Passing the test on wheat end-use quality”, in Wheat: science and trade, 2009.
2007
R. R and A.S., R., “Starch refining and modification applications”, in The RVA Handbook, 2007.
2006
R. A.S. and J.-B., O., “Sheeting Characteristics of Salted and Alkaline Asian Noodle Doughs: Comparison with Lubricated Squeezing Flow Attributes”, Cereal Foods World, 2006.
2005
R. A.S. and D.W., H., “Guidelines for the laboratory manufacture of Asian wheat-flour noodles”, Cereal Foods World, 2005.