Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil von Baik, M.Y, Suhendro, E.L, Nawar, W.W, McClements, D.J, Decker, E.A, Chinachoti, P

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Factors Affecting Rapid Visco Analyser Curves for the Determination of Maize Kernel Hardness von Almeida-Dominguez, H.D., Suhendro, E.L., Rooney, L.W.

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Corn alkaline cooking properties related to grain characteristics and viscosity (RVA) von Almeida-Dominguez, H.D. (Texas AandM University, College Station, TX.), Suhendro, E.L, Rooney, L.W

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Use of extensibility to measure corn tortilla texture von Suhendro, E.L, Almeida-Dominguez, H.D, Rooney, L.W, Waniska, R.D, Moreira, R.G

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Objective rollability method for corn tortilla texture measurement von Suhendro, E.L. (Texas AandM University, College Station, TX.), Almeida-Dominguez, H.D, Rooney, L.W, Waniska, R.D

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Effects of processing conditions and sorghum cultivar on alkaline-processed snacks von Suhendro, E.L. (Texas AandM University, College Station.), McDonough, C.M, Rooney, L.W, Waniska, R.D, Yetneberk, S

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Tortilla bending technique: an objective method for corn tortilla texture measurement von Suhendro, E.L. (Texas AandM University, College Station, TX.), Almeida-Dominguez, H.D, Rooney, L.W, Waniska, R.D, Moreira, R.G

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Effects of added proteins in wheat tortillas von Suhendro, E.L, Waniska, R.D, Rooney, L.W

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Effects of polyols on the processing and qualities of wheat tortillas von Suhendro, E.L, Waniska, R.D, Rooney, L.W, Gomez, M.H

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