Extrusion of waxy maize starch: melt rheology and molecular weight degradation of amylopectin von Willett, J.L., Millard, M.M., Jasberg, B.K.

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Rheology of thermoplastic starch: Effects of temperature, moisture content, and additives on melt viscosity von Willett, J. L., Jasberg, B. K., Swanson, C. L.

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Treatment of wheat straw with alkaline hydrogen peroxide in a modified extruder von Gould, J.M, Jasberg, B.K, Fahey, G.C. Jr, Berger, L.L

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EFFECTS OF MIXING SOYBEAN FLOUR DOUGHS ON THEIR DYNAMIC MODULI MEASURED IN AN ORTHOGONAL RHEOMETER von JASBERG, B. K., MUSTAKAS, G. C.

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High-fiber, noncaloric flour substitute for baked foods. Alkaline peroxide-treated lignocellulose in chocolate cake von jasberg, B.K, Gould, J.M, Warner, K

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Structure-function relationships of alkaline peroxide-treated lignocellulose from wheat straw von GOULD, J. M, JASBERG, B. K, COTE, G. L

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High-fiber, noncaloric flour substitute for baked foods. Properties of alkaline peroxide-treated lignocellulose von GOULD, J. M, JASBERG, B. K, DEXTER, L. B, HSU, J. T, LEWIS, S. M, FAHEY, G. C. JR

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High-fiber, noncaloric flour substitute for baked foods. Effects of alkaline peroxide-treated lignocellulose on dough properties von JASBERG, B. K, GOULD, J. M, WARNER, K, NAVICKIS, L. L

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Viscoelastic properties of wheat flour doughs: variation of dynamic moduli with water and protein content von NAVICKIS, L. L., ANDERSON, R. A., BAGLEY, E B., JASBERG, B. K.

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Uniquely textured products obtained by coextrusion of corn gluten meal and soy flour von Neumann, P.E, Jasberg, B.K, Wall, J.S, Walker, C.E

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Insoluble starch xanthate: Preparation, stabilization, scaleup and use von Wing, R. E., Jasberg, B. K., Navickis, L. L.

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Determination of dynamic moduli of soy doughs using an orthogonal rheometer von JASBERG, B. K., TAYLOR, N. W., MUSTAKAS, G. C., BAGLEY, E. B.

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VISCOELASTIC PROPERTIES OF WHEAT FLOUR DOUGHS: VARIATION OF DYNAMIC MODULI WITH WATER AND PROTEIN CONTENT1 von NAVICKIS, L. L., ANDERSON, R. A., BAGLEY, E B., JASBERG, B. K.

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DETERMINATION OF DYNAMIC MODULI OF SOY DOUGHS USING AN ORTHOGONAL RHEOMETER1 von JASBERG, B. K., TAYLOR, N. W., MUSTAKAS, G. C., BAGLEY, E. B.

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EFFECT OF EXTRUDER RETENTION TIME ON CAPILLARY FLOW OF SOY DOUGH1 von JASBERG, B. K., MUSTAKAS, G. C., BAGLEY, E. B.

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EFFECT OF EXTRUDER RETENTION TIME ON CAPILLARY FLOW OF SOY DOUGH 1 von JASBERG, B. K., MUSTAKAS, G. C., BAGLEY, E. B.

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Effect of extruder retention time on capillary flow of soy dough [Defatted soy flakes] von Jasberg, B.K, Mustakas, G.C, Bagley, E.B

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