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au.\*:("MATSUO RR")

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NOTE ON A METHOD FOR TESTING GLUTEN STRENGTH.MATSUO RR.1978; CEREAL CHEM.; U.S.A.; DA. 1978; VOL. 55; NO 2; PP. 259-262; BIBL. 4 REF.Article

QUALITAETSBEURTEILUNG VON NEUEN DURUMWEIZENSORTEN IN KANADA = EVALUATION DE LA QUALITE DE NOUVELLES VARIETES DE BLE DUR AU CANADAMATSUO RR.1974; GETREIDE MEHL BROT; DTSCH.; DA. 1974; VOL. 28; NO 7; PP. 169-171; BIBL. 10 REF.Article

EFFECT OF SMUDGE AND BLACKPOINT, MILDEWED KERNELS, AND ERGOT ON DURUM WHEAT QUALITYDEXTER JE; MATSUO RR.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 1; PP. 63-69; BIBL. 30 REF.Article

EFFECT OF WATER CONTENT ON CHANGES IN SEMOLINA PROTEINS DURING DOUGH-MIXINGDEXTER JE; MATSUO RR.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 1; PP. 15-19; BIBL. 35 REF.Article

COMPARISON OF ALPHA-AMYLASE AND SIMPLE SUGAR LEVELS IN SOUND AND GERMINATED DURUM WHEAT DURING PASTA PROCESSING AND SPAGHETTI COOKINGKRUGER JE; MATSUO RR.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 1; PP. 26-31; BIBL. 16 REF.Article

EFFECT OF STARCHY KERNELS, IMMATURITY, AND SHRUNKEN KERNELS ON DURUM WHEAT QUALITYDEXTER JE; MATSUO RR.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 5; PP. 395-400; BIBL. 24 REF.Article

COMPARISON OF EXPERIMENTALLY MILLED DURUM WHEAT SEMOLINA TO SEMOLINA PRODUCED BY SOME CANADIAN COMMERCIAL MILLSMATSUO RR; DEXTER JE.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 2; PP. 117-122; BIBL. 21 REF.Article

CHANGES IN SPAGHETTI PROTEIN SOLUBILITY DURING COOKINGDEXTER JE; MATSUO RR.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 5; PP. 394-398; BIBL. 30 REF.Article

STARCK DEGRADATION IN ENDOSPERMS OF BARLEY AND WHEAT KERNELS DURING INITIAL STAGES OF GERMINATIONMACGREGOR AW; MATSUO RR.1982; CEREAL CHEM.; USA; DA. 1982; VOL. 59; NO 3; PP. 210-216; BIBL. 34 REF.Article

RELATIONSHIP BETWEEN DURUM WHEAT PROTEIN PROPERTIES AND PASTA DOUGH RHEOLOGY AND SPAGHETTI COOKING QUALITYDEXTER JE; MATSUO RR.1980; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1980; VOL. 28; NO 5; PP. 899-902; BIBL. 30 REF.Article

EFFECT OF STARCH ON PASTA DOUGH RHEOLOGY AND SPAGHETTI COOKING QUALITYDEXTER JE; MATSUO RR.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 3; PP. 190-195; BIBL. 36 REF.Article

STARCH DEGRADATION IN ENDOSPERMS OF BARLEY AND WHEAT KERNELS DURING INITIAL STAGES OF GERMINATIONMACGREGOR AW; MATSUO RR.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 3; PP. 210-216; BIBL. 34 REF.Article

RELATIONSHIP BETWEEN SOME DURUM WHEAT PHYSICAL CHARACTERISTICS AND SEMOLINA MILLING PROPERTIESMATSUO RR; DEXTER JE.1980; CANAD. J. PLANT SCI.; CAN; DA. 1980; VOL. 60; NO 1; PP. 49-53; ABS. FRE; BIBL. 12 REF.Article

EFFECT OF SEMOLINA EXTRACTION RATE ON SEMOLINA CHARACTERISTICS AND SPAGHETTI QUALITYDEXTER JE; MATSUO RR.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 6; PP. 841-852; BIBL. 22 REF.Article

THE EFFECT OF GLUTEN PROTEIN FRACTIONS ON PASTA DOUGH RHEOLOGY AND SPAGHETTI-MAKING QUALITY.DEXTER JE; MATSUO RR.1978; CEREAL CHEM.; U.S.A.; DA. 1978; VOL. 55; NO 1; PP. 44-57; BIBL. 1 P. 1/2Article

AN IMPROVED METHOD FOR MILLING SEMOLINA IN THE BUHLER LABORATORY MILL AND A COMPARISON TO THE ALLIS-CHALMERS LABORATORY MILLDEXTER JE; BLACK HC; MATSUO RR et al.1982; CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL; ISSN 0315-5463; CAN; DA. 1982; VOL. 15; NO 3; PP. 225-228; ABS. FRE; BIBL. 14 REF.Article

A SCANNING ELECTRON MICROSCOPY STUDY OF JAPANESE NOODLESDEXTER JE; MATSUO RR; DRONZEK BL et al.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 3; PP. 202-208; BIBL. 16 REF.Article

HIGH TEMPERATURE DRYING: EFFECT ON SPAGHETTI PROPERTIESDEXTER JE; MATSUO RR; MORGAN BC et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 6; PP. 1741-1746; BIBL. 26 REF.Article

SCANNING ELECTRON MICROSCOPY OF COOKED SPAGHETTI.DEXTER JE; DRONZEK BL; MATSUO RR et al.1978; CEREAL CHEM.; U.S.A.; DA. 1978; VOL. 55; NO 1; PP. 23-30; BIBL. 27 REF.Article

EFFECTS OF PROCESSING CONDITIONS AND COAKING TIME ON RIBOFLAVIN, THIAMINE, AND NIACIN LEVELS IN ENRICHED SPAGHETTIDEXTER JE; MATSUO RR; MORGAN BC et al.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 5; PP. 328-332; BIBL. 15 REF.Article

EFFECT OF PROTEIN CONTENT ON THE COOKING QUALITY OF SPAGHETTI = EFFET DE LA TENEUR EN PROTEINES SUR LES QUALITES DE CUISSON DES SPAGHETTIMATSUO RR; BRADLEY JW; IRVINE GN et al.1972; CEREAL CHEM.; U.S.A.; DA. 1972; VOL. 49; NO 6; PP. 707-711; BIBL. 11 REF.Serial Issue

A RESEARCH NOTE. AN IMPROVED METHOD FOR MILLING SEMOLINA IN THE BUHLER LABORATORY MILL AND A COMPARISON TO THE ALLIS-CHALMERS LABORATORY MILL = NOTE DE RECHERCHE. UNE METHODE AMELIOREE POUR LA MOUTURE DE LA SEMOULE DANS UN MOULIN DE LABORATOIRE BUHLER ET COMPARAISON AVEC LE MOULIN DE LABORATOIRE ALLIS-CHALMERSDEXTER JE; BLACK HC; MATSUO RR et al.1982; CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL; ISSN 0315-5463; CAN; DA. 1982; VOL. 15; NO 3; PP. 225-228; ABS. FRE; BIBL. 14 REF.; 2 FIG./1 TABL.Article

SPAGHETTI STICKINESS : SOME FACTORS INFLUENCING STICKINESS AND RELATIONSHIP TO OTHER COOKING QUALITY CHARACTERISTICS = LE CARACTERE COLLANT DES SPAGHETTI : QUELQUES FACTEURS INFLUENCANT LE CARACTERE COLLANT ET LEUR INFLUENCE SUR LES AUTRES CARACTERISTIQUES DE QUALITE A LA CUISSONDEXTER JE; MATSUO RR; MORGAN BC et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1545-1559; 8 P.; BIBL. 40 REF.; 13 TABL.Article

EFFECT OF SPROUT DAMAGE ON DURUM WHEAT AND SPAGHETTI QUALITY. = EFFET DE L'ENDOMMAGEMENT PAR GERMINATION SUR LA QUALITE DU BLE DUR ET DES SPAGHETTI.MATSUO RR; DEXTER JE; MACGREGOR AW et al.1982; CEREAL CHEMISTRY.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 6; PP. 468-472; BIBL. 40 REF.; 3 FIG./4 TABL.Article

A SCANNING ELECTRON MICROSCOPY STUDY OF WHEAT GLUTENDRONZEK BL; DEXTER JE; MATSUO RR et al.1980; CAN. INST. FOOD SCI. TECHNOL. J.; ISSN 0315-5463; CAN; DA. 1980; VOL. 13; NO 4; PP. 162-166; ABS. FRE; BIBL. 23 REF.Article

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