Found 2 results
Author Title [ Type(Asc)] Year
Filters: Author is Douglas A. Engle  [Clear All Filters]
Journal Article
A. S. Ross, Bettge, A. D., Kongraksawech, T., and Engle, D. A., Measuring Oxidative Gelation of Aqueous Flour Suspensions Using the Rapid Visco Analyzer, Cereal Chemistry Journal, vol. 91, no. 4, pp. 374 - 377, 2014.
Y. L. Ong, Ross, A. S., and Engle, D. A., Glutenin Macropolymer in Salted and Alkaline Noodle Doughs, Cereal Chemistry Journal, vol. 87, no. 1, pp. 79 - 85, 2010.