Skip to main content
OREGON STATE UNIVERSITY
Open search box
»
College of Agricultural Sciences
Toggle menu
Go to search page
Search Field
Exit Search
Calendar
Library
Maps
Online Services
Make a Gift
Biblio
Found 8 results
Author
Title
Type
[
Year
]
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.
OREGON STATE UNIVERSITY
Open search box
]