MMPI O-H SCALE RESPONSES OF ASSAULTIVE AND NONASSAULTIVE PRISONERS AND ASSOCIATED LIFE HISTORY VARIABLESMALLORY C. H; WALKER C. E.EDUC. PSYCHOL. MEASURMT. 1972, Vol 32, Num 4, pp 1125-1128Article

Air-impingement drying and toasting of ready-to-eat cerealsWALKER, C. E.Cereal foods world. 1991, Vol 36, Num 10, pp 871-877, issn 0146-6283, 5 p.Article

The future of pediatric psychologyWALKER, C. E.Journal of pediatric psychology. 1988, Vol 13, Num 4, pp 465-477, issn 0146-8693Article

Electrophoretic identification of hard white spring wheats grown at different locations in Pakistan in different yearsANJUM, F. M; LOOKHART, G. L; WALKER, C. E et al.Journal of the science of food and agriculture. 2000, Vol 80, Num 8, pp 1155-1161, issn 0022-5142Article

Regression equation for predicting absorption for 2-g direct drive mixographHAZELTON, J. L; CHUNG, O. K; EASTMAN, J. J et al.Cereal chemistry. 1997, Vol 74, Num 4, pp 400-402, issn 0009-0352Article

Dough rheological testsWALKER, C. E; HAZELTON, J. L.Cereal foods world. 1996, Vol 41, Num 1, pp 23-28, issn 0146-6283Article

Effect of formula and process variations on Turkish Francala bread productionDOGAN, I. S; PONTE, J. G; WALKER, C. E et al.Cereal foods world. 1996, Vol 41, Num 9, pp 741-744, issn 0146-6283Article

Changing mixogram appearance by sampling at fixed as opposed to random head positionHAZELTON, J. L; WALKER, C. E.Cereal foods world. 1996, Vol 41, Num 7, pp 631-634, issn 0146-6283Conference Paper

Influence of addition of polyols and food emulsifiers on the retrogradation rate of starch. DiscussionMIURA, M; NISHIMURA, A; KATSUTA, K et al.Food structure. 1992, Vol 11, Num 3, pp 225-236, issn 1046-705XArticle

Some chemical and physical properties of proso millet (Panicum milliaceum) StarchYANEZ, G. A; WALKER, C. E; NELSON, L. A et al.Journal of cereal science (Print). 1991, Vol 13, Num 3, pp 299-305, issn 0733-5210Article

Sugar and sucrose ester effects on maize and wheat starch gelatinization patterns by differential scanning calorimeter = Etude de l'effet du sucre et des esters de saccharose sur les diagrammes d'empesage de l'amidon de blé ou de maïs obtenus par calorimetrie différentielle à balayageBUCK, J. S; WALKER, C. E.Stärke. 1988, Vol 40, Num 9, pp 353-356, issn 0038-9056Article

Differential scanning calorimetry of raw and annealed starch isolated from normal and mutant maize genotypes = Calorimétrie différentielle à balayage de l'amidon natif et recuit isolé de génotypes normaux ou mutants de maïsKRUEGER, B. R; WALKER, C. E; KNUTSON, C. A et al.Cereal chemistry. 1987, Vol 64, Num 3, pp 187-190, issn 0009-0352Article

Chemical and physical properties of proteins in wet-milled corn gluten = Propriétés physicochimiques des protéines de gluten de maïs obtenu par mouture humideNEUMANN, P. E; WALL, J. S; WALKER, C. E et al.Cereal chemistry. 1984, Vol 61, Num 4, pp 353-356, issn 0009-0352Article

Soy enrichment of chapaties made from wheat and nonwheat flours = Complémentation, par le soja, des chapaties obtenus à partir de farines de blé ou d'autres céréalesLINDELL, M. J; WALKER, C. E.Cereal chemistry. 1984, Vol 61, Num 5, pp 435-438, issn 0009-0352Article

Uniquely textured products obtained by coextrusion of corn gluten meal and soy flour = Des produits uniquement texturés obtenus par co-extrusion de la farine de gluten de maïs et de la farine de sojaNEUMANN, P. E; JASBERG, B. K; WALL, J. S et al.Cereal chemistry. 1984, Vol 61, Num 5, pp 439-445, issn 0009-0352Article

Dietary monensin level, supplemental urea, and ractopamine on fecal shedding of Escherichia coli O157:H7 in feedlot cattlePADDOCK, Z. D; WALKER, C. E; DROUILLARD, J. S et al.Journal of animal science. 2011, Vol 89, Num 9, pp 2829-2835, issn 0021-8812, 7 p.Article

Effects of ractopamine hydrochloride are not confined to mammalian tissue: Evidence for direct effects of ractopamine hydrochloride supplementation on fermentation by ruminal microorganismsWALKER, C. E; DROUILLARD, J. S.Journal of animal science. 2010, Vol 88, Num 2, pp 697-706, issn 0021-8812, 10 p.Article

Grain, flour and bread-making properties of eight Pakistani hard white spring wheat cultivars grown at three different locations for 2 yearsANJUM, F. M; WALKER, C. E.International journal of food science & technology. 2000, Vol 35, Num 4, pp 407-416, issn 0950-5423Article

Effects of impingement oven parameters on high-ratio cake bakingDOGAN, I. S; WALKER, C. E.Cereal foods world. 1999, Vol 44, Num 10, pp 710-714, issn 0146-6283Article

Effects of emulsifiers on pita bread qualityFARVILI, N; WALKER, C. E; QAROONI, J et al.Journal of cereal science (Print). 1995, Vol 21, Num 3, pp 301-308, issn 0733-5210Article

Use of carbohydrate-based fat substitutes and emulsifying agents in reduced-fat shortbread cookiesSANCHEZ, C; KLOPFENSTEIN, C. F; WALKER, C. E et al.Cereal chemistry. 1995, Vol 72, Num 1, pp 25-29, issn 0009-0352Article

Changes in mixograms resulting from variations in shear caused by different bowl pin sizesHAZELTON, J. L; WALKER, C. E.Cereal chemistry. 1994, Vol 71, Num 6, pp 632-634, issn 0009-0352Article

Comparison of alternative recording mechanisms (mobile vs. fixed-bowl) for the 35- and 10-gram mixographsWOODING, A. R; WALKER, C. E.Cereal chemistry. 1992, Vol 69, Num 3, pp 249-253, issn 0009-0352Article

Effects of sugars and emulsifiers on starch gelatinization evaluated by differential scanning calorimetryKIM, C. S; WALKER, C. E.Cereal chemistry. 1992, Vol 69, Num 2, pp 212-217, issn 0009-0352Article

Millimeter continuum observations of the active star-forming core of M82THRONSON, H. A. JR; WALKER, C. K; WALKER, C. E et al.Astronomy and astrophysics (Berlin. Print). 1989, Vol 214, Num 1-2, pp 29-32, issn 0004-6361Article