127 results on '"Hou, Gary G."'
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2. Whole-wheat Flour and its Products: Nutritional Compositions, Health Benefits and Quality Improvement
3. Farinograph applications for whole wheat flour: Exploring the influence of circulating water temperature and mixing speed on dough mixing properties in the Farinograph
4. Contributors
5. Effects of cottonseed flour and enzyme addition on the wheat flour dough characteristics and snack cracker quality
6. Contributors
7. Processing technology of wheat flour noodle
8. Introduction to Asian noodles
9. Whole grain noodles
10. Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonication
11. Physicochemical properties of germinated dehulled rice flour and energy requirement in germination as affected by ultrasound treatment
12. Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers
13. Trends in Whole Grain Processing Technology and Product Development
14. Effect of tea extract on starch gelatinisation, gluten aggregation and quality characteristics of dry yellow alkaline noodle
15. Comparing fermentation gas production between wheat and apple sourdough starters using the Risograph
16. Asian Noodles: Science, Technology, and Processing
17. Identifying functional characteristics of soft white wheat for saltine crackers
18. Comparative study on textural and rheological properties between dry white salted noodle and yellow alkaline noodle as influenced by different tea extracts
19. Quality Assurance Programs for Instant Noodle Production
20. Noodle Plant Setup and Resource Management
21. Noodle Processing Technology
22. 全麦粉及制品:营养组成、 健康功效与品质改良.
23. Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles
24. Protein polymerization in dumpling wrappers influenced by folding patterns
25. Evaluation of different tea extracts on dough, textural, and functional properties of dry Chinese white salted noodle
26. Effects of green tea powder on the quality attributes of hard red winter wheat flour and Chinese steamed bread
27. Identifying functional characteristics of soft white wheat for saltine crackers.
28. Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits
29. GlutoPeak method improvement for gluten aggregation measurement of whole wheat flour
30. Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread
31. Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread
32. Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends
33. Quality attributes of whole-wheat flour tortillas with sprouted whole-wheat flour substitution
34. Effects of chemical leavening system and processing conditions on the opacity and other quality characteristics of whole-wheat flour tortillas
35. Effects of green tea powder on the quality attributes of hard red winter wheat flour and Chinese steamed bread.
36. Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits.
37. Effects of particle size on the quality attributes of reconstituted whole-wheat flour and tortillas made from it
38. Effects of particle size on the properties of whole-grain soft wheat flour and its cracker baking performance
39. AACCI Approved Methods Technical Committee Report on the Guidelines for Laboratory Preparation of Japanese Udon Noodles (AACCI Approved Method 66-60.01)
40. Inhibitory effects of ultrasound combined with ascorbic acid or glutathione on enzymatic darkening of whole-wheat raw noodles
41. Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology
42. Effects of superfine grinding on the quality characteristics of whole-wheat flour and its raw noodle product
43. Effects of Inorganic Phosphates on the Thermodynamic, Pasting, and Asian Noodle‐Making Properties of Whole Wheat Flour
44. Studying the effects of whole-wheat flour on the rheological properties and the quality attributes of whole-wheat saltine cracker using SRC, alveograph, rheometer, and NMR technique
45. Effects of endoxylanases, vital wheat gluten, and gum Arabic on the rheological properties, water mobility, and baking quality of whole-wheat saltine cracker dough
46. Cottonseed flour improves nutritional value of snack crackers
47. Utilization of preharvest-dropped apple powder as an oil barrier for instant fried noodles
48. Relationship Between Physicochemical Properties of Wheat Flour, Wheat Protein Composition, and Textural Properties of Cooked Chinese White Salted Noodles
49. Effect of Water Migration between Arabinoxylans and Gluten on Baking Quality of Whole Wheat Bread Detected by Magnetic Resonance Imaging (MRI)
50. Effects of Phosphate Salts on the pH Values and Rapid Visco Analyser (RVA) Pasting Parameters of Wheat Flour Suspensions
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