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Author Title [ Type(Desc)] Year
Filters: Author is Douglas A. Engle  [Clear All Filters]
Journal Article
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.
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.