Impact of proteins on pasting and cooking properties of nonparboiled and parboiled rice von Derycke, V, Veraverbeke, W.S, Vandeputte, G.E, Man, W. de, Hoseney, R.C, Delcour, J.A

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Modified Wheat Starches Increase Bread Yield von Miller, R.A, Maningat, C.C, Hoseney, R.C

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Factors in Hard Wheat Flour Responsible for Reduced Cookie Spread von Miller, R. A., Hoseney, R. C.

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Glucose oxidase in breadmaking systems von Vemulapalli, V. (Domino's Pizze, Inc., Ann Arbor, MI.), Miller, K.A, Hoseney, R.C

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Instrumental measurement of stickiness of doughs and other foods von Hoseney, R.C, Smewing, J

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Glucose oxidase effects on gluten and water solubles von Vemulapalli, V. (Dominos Pizza, Ann Arbor, MI.), Hoseney, R.C

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Bread crumb grain development during baking von Hayman, D. (Kellogg Company, Battle Creek, MI.), Hoseney, R.C, Faubion, J.M

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Dynamic rheological properties of wheat starch-gluten doughs von Miller, K.A. (Pillsbury Company, Minneapolis, MN.), Hoseney, R.C

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Effect of formula water content on the spread of sugar-snap cookies von Miller, R.A, Hoseney, R.C, Morris, C.F

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Effect of pressure (crust formation) on bread crumb grain development von Hayman, D. (Kellogg Company, Battle Creek, MI.), Hoseney, R.C, Faubion, J.M

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Factors controlling gas cell failure in bread dough von Hayman, D. (Kellogg Company, Battle Creek, MI.), Sipes, K, Hoseney, R.C, Faubion, J.M

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Wheat flour compound that produces sticky dough: isolation and identification von Chen, W.Z. (Kansas State University, Manhattan, KS.), Hoseney, R.C

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Enzymes increase loaf volume of bread supplemented with starch tailings and insoluble pentosans von Krishnarau, L. (Central Food Technological Research Institute, Mysore, India), Hoseney, R.C

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Role of hydrogen peroxide produced by baker's yeast on dough rheology von Liao, Y. (Bunge Foods, Bradley, IL.), Miller, R.A, Hoseney, R.C

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Effects of (1→3)(1→4)‐β‐d‐Glucans of Wheat Flour on Breadmaking von Wang, Lin, Miller, R. A., Hoseney, R. C.

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Isolation and identification of a wheat flour compound causing sticky dough von Huang, W.N, Hoseney, R.C

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Factors affecting expansion of corn meals with poor and good expansion properties von Zhang, W. (Earth Grains Inc., St. Louis, MO.), Hoseney, R.C

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Method to measure microwave-induced toughness of bread von Miller, R.A. (Kansas State Univ., Manhattan, KS.), Hoseney, R.C

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Effect of oxidation on the dynamic rheological properties of wheat flour-water doughs von Miller, K.A. (Pillsbury Company, Minneapolis, MN.), Hoseney, R.C

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Effects of corn sample, mill type, and particle size on corn curl and pet food extrudates von Mathew, J.M, Hoseney, R.C, Faubion, J.M

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