Results 1 to 18 of 18
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TypeTitleAuthor(s)YearViews
Production of bihon-type noodles from maize starch differing in amylose contentTam, LM; Corke, H; Tan, WT; Li, J; Collado, LS2004238
 
Noodles: starchCollado, LS; Corke, H2002178
 
Bihon-type noodles from heat-moisture-treated sweet potato starchCollado, LS; Mabesa, LB; Oates, CG; Corke, H2001134
 
Accurate estimation of sweetpotato amylase activity by flour viscosity analysisCollado, LS; Corke, H199962
 
Nutritional enhancement of Asian wheat products by starch and protein supplementation. In: J.R. Whitaker, N.F. Haard, C.F. Shoemaker, R.P. Singh (eds.), 'Food for Health in the Pacific Rim'' 1999Corke, H; Bejosano, FP; Collado, LS1999196
 
Heat-moisture treatment of sweetpotato starchCollado, LS; Corke, H1999113
 
Accurate prediction of sweetpotato amylase activity by flour viscosity analysisCollado, LS; Corke, H1999150
 
Genetic variation in physical properties of sweetpotato starchCollado, LS; Mabesa, RC; Corke, H1999107
 
Heat-moisture treatment effects on sweetpotato starches differing in amylose contentCollado, LS; Corke, H1999124
 
Genetic variation in the physical properties of sweet potato starchCollado, LS; Mabesa, RC; Corke, H199974
 
Pasting properties of commercial and experimental starch pearlsCollado, LS; Corke, H1998114
 
pH dependent amylase activity and pasting properties of sweet potato flour and wheat- Sweet potato composite floursCollado, LS; Mabesa, LB; Corke, H199898
 
Genetic variation in color of sweetpotato flour related to its use in wheat-based composite flour productsCollado, LS; Mabesa, LB; Corke, H1997121
 
Properties of starch noodles as affected by sweet potato genotypeCollado, LS; Corke, H1997128
 
Properties of starch noodles as affected by sweetpotato genotypeCollado, LS; Corke, H199769
 
Discoloration of oriental noodles made from wheat - sweetpotato composite flours. American Association of Cereal Chemists Annual MeetingCollado, LS; Corke, H199696
 
Use of wheat-sweet potato composite flours in yellow-alkaline and white- salted noodlesCollado, LS; Corke, H1996106
 
Use of wheat - sweet potato composite flours for yellow-alkaline and white-salted noodlesCollado, LS; Corke, H1996100
 
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