Genetic and biochemical analysis of common wheat cultivars lacking puroindoline a von Gazza, L, Nocente, F, Ng, P.K.W, Pogna, N.E

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Neuralgic amyotrophy following COVID-19 mRNA vaccination von Koh, J S, Goh, Y, Tan, B Y-Q, Hui, A C-F, Hoe, R H M, Makmur, A, Kei, P L, Vijayan, J, Ng, K W P, Quek, A M L, Thirugnanm, U

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The influence of fenugreek gum and extrusion modified fenugreek gum on bread von Roberts, K.T., Cui, S.W., Chang, Y.H., Ng, P.K.W., Graham, T.

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Evaluation of extrusion-modified fenugreek gum von Chang, Y.H., Cui, S.W., Roberts, K.T., Ng, P.K.W., Wang, Q.

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Effect of extrusion conditions on resistant starch formation from pastry wheat flour von Kim, J.H., Tanhehco, E.J., Ng, P.K.W.

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Identification of Wheat Protein Components Involved in Polymer Formation on Incubation with Transglutaminase von Mujoo, R, Ng, P.K.W

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Relationship Between Rheological Properties and Microstructural Characteristics of Nondeveloped, Partially Developed, and Developed Doughs von Lee, L., Ng, P. K. W., Whallon, J. H., Steffe, J. F.

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Effect of extruding wheat flour at lower temperatures on physical attributes of extrudates and on thiamin loss when using carbon dioxide gas as a puffing agent von Schmid, A.H, Dolan, K.D, Ng, P.K.W

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Effects of Transglutaminase Enzyme on Fundamental Rheological Properties of Sound and Bug‐Damaged Wheat Flour Doughs von Köksel, H., Sivri, D., Ng, P. K. W., Steffe, J. F.

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Inverse Method to Estimate Kinetic Degradation Parameters of Grape Anthocyanins in Wheat Flour Under Simultaneously Changing Temperature and Moisture von Lai, K.P.K., Dolan, K.D., Ng, P.K.W.

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Functional and thermal properties of wheat, barley, and soy flours and their blends treated with a microbial transglutaminase von Ahn, H.J, Kim, J.H, Ng, P.K.W

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Extraction of ginsenosides from a blend of wheat flour and ginseng powder von Chang, Y.H., Ng, P.K.W.

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Changes in Disulfide and Sulfhydryl Contents and Electrophoretic Patterns of Extruded Wheat Flour Proteins von Anderson, A. K., Ng, P. K. W.

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Biochemical Studies of Proteins in Nondeveloped, Partially Developed, and Developed Doughs von Lee, L., Ng, P. K. W., Steffe, J. F.

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Effects of Transglutaminase on SDS-PAGE Patterns of Wheat, Soy, and Barley Proteins and their Blends von Basman, A, Köksel, H, Ng, P.K.W

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Effects of Selected Process Parameters on Expansion and Mechanical Properties of Wheat Flour and Whole Cornmeal Extrudates von Ryu, Gi Hyung, Ng, P. K. W.

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Effects of Prolamins Encoded by Chromosomes 1B and 1D on the Rheological Properties of Dough in Near‐Isogenic Lines of Bread Wheat von Redaelli, R., Pogna, N. E., Ng, P. K. W.

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Utilization of Transglutaminase to Increase the Level of Barley and Soy Flour Incorporation in Wheat Flour Breads von BASMAN, A., KÖKSEL, H., NG, P.K.W.

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Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides von Mujoo, R., Ng, P.K.W.

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Variation in grain functional quality for soft winter wheat von Hazen, S.P, Ng, P.K.W, Ward, R.W

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