Tannins of grain sorghum: luteoforol (leucoluteolinidin), 3',4,4',5,7-pentahydroxyflavan von Bate-Smith, E.C, Rasper, V

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EFFECTS OF EMULSIFIERS, SORBITOL, POLYDEXTROSE, AND CRYSTALLINE CELLULOSE ON THE TEXTURE OF REDUCED-CALORIE CAKES von KAMEL, B. S., RASPER, V. F.

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The ability of chlorine and chlorine-related oxidants to induce oxidative gelation in wheat flour pentosans von Crowe, N.L., Rasper, V.F.

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Investigations on starches from major starch crops grown in Ghana: III.-Particle size and particle size distribution von Rasper, V.

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Emulsifier/oil system for reduced calorie cakes von Rasper, V. F., Kamel, B. S.

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Investigations on starches from major starch crops grown in Ghana: II.-Swelling and solubility patterns: Amyloclastic susceptibility von Rašper, V.

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Properties of starches of some West African yams von Rašper, V., Coursey, D. G.

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Investigations on starches from major starch crops grown in Ghana I.-Hot paste viscosity and gel-forming power von Rašper, V.

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Anthocyanins ofDioscorea alata L von Rašper, V., Coursey, D. G.

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Alveography in quality assessment of soft white winter wheat cultivars von Rasper, V.F, Pico, M.L, Fulcher, R.G

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Beurteilung der Inversionswirkung von Stärkesirupen vom Standpunkt der Bonbonerzeuger von Zelenka, S., Rašper, V., Paulu, M.

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Stress-strain relationships of chemically improved unfermented doughs. I. The evaluation of data obtained at large deformations in simple tensile mode von Rasper, V, Rasper, J, de Man, J

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Analysis of Dietary Fiber in Feces of Rats Fed with Fiber Supplemented Diets von RASPER, V. F., BRILLOUET, J. M., BERTRAND, D., MERCIER, C.

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Bread Baking Potential of UHT-Milk von Zellen, W., Lau, B., Rasper, V.F.

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Composition of Ontario Soybeans and Soymilk von deMan, J.M., Stanley, D.W., Rasper, V.

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EFFECTS OF EMULSIFIERS, SORBITOL, POLYDEXTROSE, AND CRYSTALLINE CELLULOSE ON THE TEXTURE OF REDUCED‐CALORIE CAKES1 von KAMEL, B. S., RASPER, V. F.

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Book Review von Rasper, V.

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Book Review von Rasper, V.

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Book Review von Rasper, V.

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Book Reviews von Rasper, V

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