Texture of Cheddar cheese as influenced by fat reduction von Bryant, A. (Nabisco Co., East Hanover, NJ.), Ustunol, Z, Steffe, J

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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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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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Texture Map of Cream Cheese von Breidinger, S.L., Steffe, J.F.

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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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Average Shear Rates in the Rapid Visco Analyser (RVA) Mixing System von Lai, K. P., Steffe, J. F., Ng, P. K. W.

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Vane Method to Evaluate the Yield Stress of Frozen Ice Cream von Briggs, J.L., Steffe, J.F., Ustunol, Z.

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Centrifugal Slump Test to Measure Yield Stress von Omura, A.P., Steffe, J.F.

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Rheological Behavior of Undeveloped and Developed Wheat Dough von Campos, Danilo T., Steffe, James F., Ng, Perry K. W.

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Rheological properties of Cheddar cheese as influenced by fat reduction and ripening time von Ustunol, Z. (Michigan State Univ., E. Lansing, MI.), Kawachi, K, Steffe, J

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Yield stress of food dispersions with the vane method at controlled shear rate and shear stress von Yoo, B. (Cornell University, Geneva, NY.), Rao, M.A, Steffe, J.F

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Heat-Induced Gelation of Chicken Pectoralis Major Myosin and β-Lactoglobulin von Vittayanont, Manee, Vega-Warner, Virginia, Steffe, James F, Smith, Denise M

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Long-term results following free tissue transfer for venous stasis ulcers von Steffe, T J, Caffee, H H

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Arnott test correlates with dynamic rheological properties for determining Cheddar cheese meltability von Ustunol, Z. (Michigan State University, East Lansing, MI.), Kawachi, K, Steffe, J

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Rheological properties and adhesion characteristics of flour-based batters for chicken nuggets as affected by three hydrocolloids von Hsia, H.Y. (Michigan State Univ., East Lansing, MI), Smith, D.M, Steffe, J.F

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RHEOLOGY AND MICROSTRUCTURE OF WHEAT DOUGH DEVELOPED WITH CONTROLLED DEFORMATION von SCHLUENTZ, EMILY J., STEFFE, JAMES F., NG, PERRY K.W.

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Using Brookfield data and the Mitschka method to evaluate power law foods von Briggs, J.L, Steffe, J.F

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Evaluating Herschel-Bulkley fluids with the back extrusion (annular pumping) technique von OSORIO, F. A, STEFFE, J. F

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Fatal venous air embolism after removal of a central venous catheter von Sing, R F, Steffe, T J, Branas, C C

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Mixing wheat flour and ice to form undeveloped dough von Campos, D.T. (Michigan State University East Lansing, MI.), Steffe, J.F, Ng, P.K.W

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