Liquefaction of rice starch from milled rice flour using heat-stable alpha-amylase = Liquéfaction, par une alpha-amylase thermostable, des amidons dans les farines de riz poliBROOKS, J. R; GRIFFIN, V. K.Journal of food science. 1987, Vol 52, Num 3, pp 712-714, issn 0022-1147Conference Paper

Degree of milling effects on rice pasting propertiesPERDON, A. A; SIEBENMORGEN, T. J; MAUROMOUSTAKOS, A et al.Cereal chemistry. 2001, Vol 78, Num 2, pp 205-209, issn 0009-0352Article

Production and size distribution of rice maltodextrine hydrolyzed from milled rice flour using heat-stable alpha-amylase = Obtention et distribution granulométrique des maltodextrines de farine de riz poli, hydrolysées par une alpha-amylase thermostableGRIFFIN, V. K; BROOKS, J. R.Journal of food science. 1989, Vol 54, Num 1, pp 190-193, issn 0022-1147Article

Rice external preference mapping for asian consumers living in the United StatesMEULLENET, J.-F; GRIFFIN, V. K; VASQUEZ CAICEDO, A. L et al.Journal of sensory studies. 2001, Vol 16, Num 1, pp 73-94, issn 0887-8250Article

Potential influence of a starch granule-associated protein on cooked rice stickinessHAMAKER, B. R; GRIFFIN, V. K; MOLDENHAUER, K. A. K et al.Journal of food science. 1991, Vol 56, Num 5, pp 1327-1329, issn 0022-1147, 1346 [4 p.]Article

Sensory quality of cooked long-grain rice as affected by rough rice moisture content, storage temperature, and storage durationMEULLENET, J.-F; MARKS, B. P; HANKINS, J.-A et al.Cereal chemistry. 2000, Vol 77, Num 2, pp 259-263, issn 0009-0352Article

Preparation and functional properties of a protein isolate from defatted wheat germHETTIARACHCHY, N. S; GRIFFIN, V. K; GNANASAMBANDAM, R et al.Cereal chemistry. 1996, Vol 73, Num 3, pp 364-367, issn 0009-0352Article

A modified method for total carbohydrate analysis of glucose syrups, maltodextrins, and other starch hydrolysis products = Une méthode modifiée pour l'analyse des glucides totaux dans les sirops de glucose, les maltodextrines et d'autres produits d'hydrolyse de l'amidonBROOKS, J. R; GRIFFIN, V. K; KATTAN, M. W et al.Cereal chemistry. 1986, Vol 63, Num 5, pp 465-466, issn 0009-0352Article

Physicochemical properties of three rice varietiesHETTIARACHCHY, N. S; GRIFFIN, V. K; GNANASAMBANDAM, R et al.Journal of food quality. 1997, Vol 20, Num 4, pp 279-289, issn 0146-9428Article

Effect of disulfide bond-containing protein on rice starch gelatinization and pastingHAMAKER, B. R; GRIFFIN, V. K.Cereal chemistry. 1993, Vol 70, Num 4, pp 377-380, issn 0009-0352Article

Changing the viscoelastic properties of cooked rice through protein disruptionHAMAKER, B. R; GRIFFIN, V. K.Cereal chemistry. 1990, Vol 67, Num 3, pp 261-264, issn 0009-0352, 4 p.Article

Saccharide analysis of corn syrup solids and maltodextrins using high-performance liquid chromatography = Analyse, par chromatographie liquide haute performance, des saccharides dans les maltodextrines et l'extrait sec des sirops de maïsBROOKS, J. R; GRIFFIN, V. K.Cereal chemistry. 1987, Vol 64, Num 4, pp 253-255, issn 0009-0352Article