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TypeTitleAuthor(s)YearViews
Effect of Amaranthus and buckwheat protein on the rheological properties of cornstarch gel
Journal:
Food Chemistry
Publisher:
Elsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Bejosano, F; Corke, H1999104
 
Effect of Amaranthus and buckwheat protein concentrates on wheat dough properties and on noodle quality
Journal:
Cereal Chemistry
Publisher:
American Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistry
Bejosano, F; Corke, H1998143
 
Potential applications for Amaranthus proteins isolated by alkali wet-milling
Proceedings/Conference:
89th American Association of Oil Chemists Annual Meeting
Corke, H; Bejosano, F1998167
 
Protein quality evaluation of Amaranthus wholemeal flours and protein concentrates
Journal:
Journal of the Science of Food and Agriculture
Publisher:
John Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294
Bejosano, F; Corke, H1998123
 
Functional and nutritional properties of buckwheat protein concentrate and the effects of drying method used (Abstract)
Proceedings/Conference:
Institute of Food Technologists Annual Meeting and Food Expo, Orlando, Florida, June 14-18, 1997
Bejosano, F; Corke, H1997130
 
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