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MOLECULAR STRUCTURE OF BANANA STARCHKAYISU K; HOOD LF.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 6; PP. 1894-1897; BIBL. 26 REF.Article

STRUCTURE OF STARCH FROM MANGO SEEDWUERSCH P; HOOD LF.1981; STAERKE; ISSN 0038-9056; DEU; DA. 1981; VOL. 33; NO 7; PP. 217-221; ABS. GER; BIBL. 29 REF.Article

PHYSICAL CHARACTERISTICS OF ALPHA -AMYLASE HYDROLYSATES FROM UNMODIFIED AND CHEMICALLY-MODIFIED WAXY MAIZE STARCHESHAHN DE; HOOD LF.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 3; PP. 518-522; BIBL. 17 REF.Article

CALCIUM BINDING BY HYDROXYPROPYL DISTARCH PHOSPHATE AND UNMODIFIED STARCHES.HOOD LF; O'SHEA GK.1977; CEREAL CHEM.; U.S.A.; DA. 1977; VOL. 54; NO 2; PP. 266-271; BIBL. 11 REF.Article

IN VITRO DIGESTIBILITY OF HYDROXYPROPYL DISTARCH PHOSPHATE AND UNMODIFIED TAPIOCA STARCH. = DIGESTIBILITE IN VITRO DU PHOSPHATE D'HYDROXYPROPYL DI-AMIDON ET DE L'AMIDON DE MANIOC NON MODIFIEHOOD LF; ARNESON VG.1976; CEREAL CHEM.; U.S.A.; DA. 1976; VOL. 53; NO 2; PP. 282-290; BIBL. 19 REF.Article

PREPARATION AND PROPERTIES OF DEHYDRATED CLAM FLAVOR FROM CLAM PROCESSING WASH WATERJOH Y; HOOD LF.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 6; PP. 1612-1624; (4 P.); BIBL. 6 REF.Article

COMPARISON OF SPECTRODENSITOMETRIC AND COLORIMETRIC METHODS FOR QUANTIFYING STARCH HYDROLYSIS PRODUCTS SEPARATED BY THIN-LAYER CHROMATOGRAPHY.CONWAY RL; HOOD LF.1976; J. CHROMATOGR.; NETHERL.; DA. 1976; VOL. 129; PP. 415-419; BIBL. 18 REF.Article

MOLECULAR STRUCTURE OF UNMODIFIED AND CHEMICALLY MODIFIED MANIOC STARCHES.HOOD LF; MERCIER C.1978; CARBOHYD. RES.; NETHERL.; DA. 1978; VOL. 61; NO 1; PP. 53-66; BIBL. 42 REF.Article

INTERACTION OF IRON COMPOUNDS AND STARCH GRANULES.CHABOT JF; HOOD LF.1976; STAERKE; DTSCH.; DA. 1976; VOL. 28; NO 8; PP. 264-267; ABS. ALLEM. FR.; BIBL. 13 REF.Article

CHARACTERIZATION OF STARCH AND FIBER OF BANANA FRUITKAYISU K; HOOD LF; VANSOEST PJ et al.1981; J. FOOD SCI.; USA; DA. 1981; VOL. 46; NO 6; PP. 1885-1890; BIBL. 46 REF.Article

ISOLATION AND CHARACTERIZATION OF STARCH FROM BREADFRUITLOOS PJ; HOOD LF; GRAHAM HD et al.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 4; PP. 282-286; BIBL. 30 REF.Article

EFFECT OF SCANNING ELECTRON MICROSCOPY PREPARATION METHODS ON THE ULTRASTRUCTURE OF WHITE BREADCHABOT JF; HOOD LF; LIBOFF M et al.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 5; PP. 462-464; BIBL. 14 REF.Article

ULTRASTRUCTURE OF SOY PROTEIN FIBERS FRACTURED BY VARIOUS TEXTURE MEASURING DEVICES. = ULTRASTRUCTURE DES FIBRES DE PROTEINES DE SOJA BRISEES PAR DIVERS APPAREILS DE MESURE DE LA TEXTUREAGUILLERA JM; KOSIKOWSKI FV; HOOD LF et al.1975; J. TEXTURE STUD.; NETHERL.; DA. 1975; VOL. 6; NO 4; PP. 549-554; BIBL. 10 REF.Article

CHARACTERIZATION OF STARCH AND FIBER OF BANANA FRUITKAYISU K; HOOD LF; VANSOEST PJ et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 6; PP. 1885-1890; BIBL. 46 REF.Article

THE ULTRASTRUCTURE OF IMMODIFIED AND CHEMICALLY-MODIFIED TAPIOCA STARCH GRANULES AS REVEALED BY THE FREEZE-ETCHING TECHNIQUE.ALLEN JE; HOOD LF; PARTHASARATHY MV et al.1976; J. FOOD TECHNOL.; G.B.; DA. 1976; VOL. 11; NO 5; PP. 537-541; H.T. 4; BIBL. 21 REF.Article

EFFECT OF MODIFIED AND UNMODIFIED TAPIOCA STARCHES ON 59FE RETENTION IN RATS.HOOD LF; VANCAMPEN DR; HOUSE WA et al.1976; J. NUTRIT.; U.S.A.; DA. 1976; VOL. 106; NO 12; PP. 1768-1772; BIBL. 10 REF.Article

AN ENZYMATIC METHOD FOR YEAST AUTOLYSISKNORR D; SHETTY KJ; HOOD LF et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 5; PP. 1362-1365; BIBL. 20 REF.Article

PREPARATION AND CHARACTERIZATION OF TRYPSIN IMMOBILIZED ON TYGON TUBING = PREPARATION ET CARACTERISATION DE TRYPSINE IMMOBILISEE SUR TUBES DE TYGONSENYK GF; LEE EC; SHIPE WF et al.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 2; PP. 288-290; BIBL. 9REFArticle

WATER-HOLDING CAPACITY AND TEXTURAL ACCEPTABILITY OF PRECOOKED, FROZEN, WHOLE-EGG OMELETSO'BRIEN SW; BAKER RC; HOOD LF et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 2; PP. 412-417; BIBL. 12 REF.Article

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