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

Volltext

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

Volltext

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

Volltext

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

Volltext

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

Volltext

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

Volltext

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

Volltext

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

Volltext

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

Volltext

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

Volltext

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

Volltext

Book Review von Rasper, V.

Volltext

Book Review von Rasper, V.

Volltext

Book Review von Rasper, V.

Volltext

Book Reviews von Rasper, V

Volltext

Book Reviews von Rasper, V

Volltext

Book Reviews von Rasper, V.

Volltext

Book Reviews von Rasper, V.

Volltext

Book Reviews von Rasper, V.

Volltext

Book Reviews von Rasper, V.

Volltext