EFFECT OF MOISTURE CONTENT ON THE DEVELOPMENT OF CARBOXYLIC ACIDS IN TRADITIONAL MAIZE DOUGH FERMENTATIONPLAHAR WA; LEUNG HK.1982; J. SCI. FOOD AGRIC.; ISSN 0022-5142; GBR; DA. 1982; VOL. 33; NO 6; PP. 555-558; BIBL. 8 REF.Article

THE EFFECT OF SULPHUR CONTENT IN HYDROGEN INDUCED CRACKING OF STEEL WELDMENT = EINFLUSS DES SCHWEFELGEHALTS AUF WASSERSTOFFINDUZIERTE RISSE IM STAHLSCHWEISSGUT = INFLUENCE DE LA TENEUR EN SOUFRE SUR LES FISSURES INDUITES PAR HYDROGENE DANS LE METAL D'APPORT POUR LE SOUDAGE DE L'ACIERBETZ E; LEUNG HK.1980; INT. J. FRACT.; ISSN 0376-9429; NLD; DA. 1980-04; VOL. 16; NO 4; PP. 317-325; BIBL. 16 REF.Article

WATER BINDING OF FOOD CONSTITUENTS AS DETERMINED BY NMR, FREEZING, SORPTION AND DEHYDRATIONLEUNG HK; STEINBERG MP.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 4; PP. 1212-1220; (6 P.); BIBL. 35 REF.Article

THERMAL DEGRADATION AND LEACHING OF VITAMIN C FROM GREEN PEAS DURING PROCESSINGLATHROP PJ; LEUNG HK.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 4; PP. 995-998; BIBL. 22 REF.Article

HARD AND SOFT-CORE EQUATIONS OF STATE FOR SIMPLE FLUIDS. II. CHARACTERISTIC CURVES FOR ARGONSTEPHENSON J; LEUNG HK.1979; PHYS. CHEM. LIQUIDS; USA; DA. 1979; VOL. 8; NO 4; PP. 249-263; BIBL. 8 REF.Article

EFFECT OF GRAVITY ON THE RAYLEIGH LINEWIDTH NEAR THE CRITICAL POINT.LEUNG HK; MILLER BN.1977; PHYS. REV., A; U.S.A.; DA. 1977; VOL. 16; NO 1; PP. 406-412; BIBL. 20 REF.Article

HARD AND SOFT-CORE EQUATIONS OF STATE FOR SIMPLE FLUIDS. VII: TERMINATION TEMPERATURES FOR THE KIHARA POTENTIALSTEPHENSON J; LEUNG HK.1980; PHYS. CHEM. LIQUIDS; USA; DA. 1980; VOL. 9; NO 2; PP. 175-189; BIBL. 6 REF.Article

STOCHASTIC ANALYSIS OF A NONLINEAR MODEL FOR SELECTION OF BIOLOGICAL MACROMOLECULESJONES BL; LEUNG HK.1981; BULL. MATH. BIOL.; ISSN 0092-8240; GBR; DA. 1981; VOL. 43; NO 6; PP. 665-680; BIBL. 7 REF.Article

THE EFFECT OF SULPHUR CONTENT IN HYDROGEN INDUCED CRACKING OF STEEL WELDMENTBETZ E; LEUNG HK.1980; INT. J. FRACT.; ISSN 0376-9429; NLD; DA. 1980-08; VOL. 16; NO 4; PP. 317-326; BIBL. 16 REF.Article

TECHNICAL NOTE: HYDROGEN DIFFUSION IN WELDED JOINTS AND ITS RELATION TO LAMELLAR TEARING = NOTE TECHNIQUE: DIFFUSION DE L'HYDROGENE DANS LES ASSEMBLAGES SOUDES ET SA RELATION AVEC L'ARRACHEMENT LAMELLAIREBETZ E; LEUNG HK.1979; WELDG J.; USA; DA. 1979; VOL. 58; NO 6; PP. 177S-187S; 3 P.; BIBL. 12 REF.; LOC. ISArticle

COMPOSITION OF GHANIAN FERMENTED MAIZE MEAL AND THE EFFECT OF SOYA FORTIFICATION ON SENSORY PROPERTIES = COMPOSITION DE FARINE DE MAIS FERMENTEE GHANEENNE ET EFFET DE LA COMPLEMENTATION EN SOJA SUR LES PROPRIETES ORGANOLEPTIQUESPLAHAR WA; LEUNG HK.1983; JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; ISSN 0022-5142; GBR; DA. 1983; VOL. 34; NO 4; PP. 407-411; BIBL. 15 REF.; 3 TABL.Article

RATES OF ASCORBIC ACID DEGRADATION DURING THERMAL PROCESSING OF CANNED PEASLATHROP PJ; LEUNG HK.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 1; PP. 152-153; BIBL. 16 REF.Article

STRESS ANALYSIS OF WELDED JOINTS BY COMPUTER SIMULATION AND BLIND HOLE DRILLING METHOD = ANALYSE DES CONTRAINTES DES ASSEMBLAGES SOUDES PAR PROGRAMME D'ORDINATEUR ET LA METHODE DE PERCAGE D'UN TROU BORGNEBETZ E; LEUNG HK.1979; AUSTRAL. WELD. J.; AUS; DA. 1979; VOL. 23; NO 2; PP. 11-14; BIBL. 9 REF.; LOC. ISArticle

HUMECTANT ANALYSIS OF INTERMEDIATE MOISTURE MEAT BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHYNAGEL CW; BREKKE CJ; LEUNG HK et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 1; PP. 342-343; BIBL. 15 REF.Article

EFFECT OF NONZERO BEAM DIAMETER ON LIGHT SCATTERING NEAR THE CRITICAL POINT. REPLY.CANNELL DS; LEUNG HK; MILLER BN et al.1977; PHYS. REV., A; U.S.A.; DA. 1977; VOL. 16; NO 1; PP. 431-437; BIBL. 21 REF.Article

WATER BINDING OF WHEAT FLOUR DOUGHS AND BREADS AS STUDIED BY DEUTERON RELAXATION. = ETUDE PAR LE TEMPS DE RELAXATION DU DEUTERON DE LA CAPACITE DE LIAISON DE L'EAU DES PATES DE FARINE DE BLE ET DES PAINSLEUNG HK; MAGNUSON JA; BRUINSMA BL et al.1983; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 1; PP. 95-99; BIBL. 39 REF.; 3 FIG./2 TABL.Article

NUTRITIONAL ANALYSIS OF PUGET SOUND BULL KELP (NEREOCYSTIS LUETKEANA)BARTA ES; BRANEN AL; LEUNG HK et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 2; PP. 494-497; BIBL. 24 REF.Article

TEXTURAL AND RHEOLOGICAL PROPERTIES OF COOKED POTATOES = PROPRIETES TEXTURALES ET RHEOLOGIQUES DES POMMES DE TERRE CUITESLEUNG HK; BARRON FH; DAVIS DC et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1470-1496; 6 P.; BIBL. 43 REF.; 4 FIG./7 TABL.Article

PULSED NUCLEAR MAGNETIC RESONANCE STUDY OF WATER MOBILITY IN FLOUR DOUGHSLEUNG HK; MAGNUSON JA; BRUINSMA BL et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 5; PP. 1408-1411; BIBL. 29 REF.Article

MULTIPLE-PLANE-WAVE THEORY OF GAP ANISOTROPY IN AL.LEUNG HK; CARBOTTE JP; LEAVENS CR et al.1976; J. LOW TEMPER. PHYS.; U.S.A.; DA. 1976; VOL. 24; NO 1-2; PP. 25-34; BIBL. 7 REF.Article

EFFECTS OF DEHYDRATION AND SOY FORTIFICATION ON PHYSICOCHEMICAL, NUTRITIONAL AND SENSORY PROPERTIES OF GHANAIAN FERMENTED MAIZE MEAL = EFFETS DE LA DESHYDRATATION ET DE LA COMPLEMENTATION PAR LE SOJA SUR LES PROPRIETES PHYSICOCHIMIQUES, NUTRITIVES ET ORGANOLEPTIQUES DES PRODUITS FERMENTES A BASE DE MAIS DU GHANAPLAHAR WA; LEUNG HK; COON CN et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 4; PP. 1255-1259; BIBL. 34 REF.; 3 FIG./8 TABL.Article

MOISTURE EQUILIBRATION AND MEASUREMENT IN DRY PINTD BEANS (PHASEOLUS VULGARIS)MCCURDY AR; LEUNG HK; SWANSON BG et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 3; PP. 506-508; BIBL. 15 REF.Article

THERMAL RESISTANCE OF MICROORGANISMS AND POLYPHENOL OXIDASE AS RELATED TO SOLAR PASTEURIZATION OF CONCORD GRAPE JUICELEUNG HK; SWANSON BG; AW TL et al.1982; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 10; PP. 913-918; BIBL. 23 REF.Article

INFLUENCE OF CULTIVARS, SOAK SOLUTION, BLANCH METHOD, AND BRINE COMPOSITION ON CANNED DRY PEA QUALITY = INFLUENCE DU CULTIVAR, DE LA SOLUTION DE TREMPAGE, DE LA METHODE DE BLANCHIMENT ET DE LA COMPOSITION DE LA SAUMURE SUR LA QUALITE DES POISMCCURDY SM; DRAKE SR; SWANSON BG et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 394-399; BIBL. 17 REF.; 2 FIG./7 TABL.Conference Paper

EFFECT OF GERMINATION ON NUTRITIVE VALUE AND BAKING PROPERTIES OF DRY PEAS, LENTILS, AND FABA BEANSHSU D; LEUNG HK; FINNEY PL et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 1; PP. 87-92; BIBL. 35 REF.Article