Catalytic oxidation of glutathione and other sulfhydryl compounds by selenite von TSEN, C C, TAPPEL, A L

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Functional properties of surfactants in breadmaking. II. Composition of lipids associated with doughs containing various levels of surfactants von Chung, O.K, Tsen, C.C

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Functional properties of surfactants in breadmaking, 1: Roles of surfactants in relation to flour constituents in a dough system von Chung O.K, Tsen C.C

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Functional properties of surfactants in breadmaking. I. Roles of surfactants in relation to flour constituents in a dough system von Chung, O.K, Tsen, C.C

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Porteolytic activity of Triticale von Madl, R.L, Tsen, C.C

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Evaluation of distillers' dried grain flour as a bread ingredient von Tsen C.C, Weber J.L, Eyestone W

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Dough properties and proof times of yeasted doughs affected by surfactants von Tsen, C.C, Weber, J

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note on determining protein contents in various wheat flours and flour streams by the Kjeldahl and by neutron-activation methods von Tsen, C.C, Martin, E.E

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Baking High-Ratio White Layer Cakes with Microwave Energy von MARTIN, D.J., TSEN, C.C.

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Functional properties of surfactants in breadmaking. III. Effects of surfactants and soy flour on lipid binding in breads von Chung, O.K, Tsen, C.C, Robinson, R.J

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Effects of oxidizing and reducing agents on changes of flour proteins during dough mixing von Tsen, C.C

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Determining simple sulfhydryl compounds (low molecular weight) and their contents in biological samples by using 2,2′-dithiobis-(5-nitropyridine) von Swatditat, A., Tsen, C.C.

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Effects of varying baking temperature and time on the quality and nutritive value of balady bread von El Samahy S.K, Tsen C.C

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Isolation of trypsin inhibitors from rye, triticale, and wheat samples [Flour] von Chang C.R, Tsen C.C

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Changes in lipid binding and distribution during dough mixing von Chung O.K, Tsen C.C

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Water-soluble pentosans of wheat flour. I. Viscosity properties and molecular weights estimated by gel filtration von Patil, S.K, Tsen, C.C, Lineback, D.R

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Water-soluble pentosans of wheat flour. II. Characterization of pentosans and glycoproteins from wheat flour and dough mixed under various conditions von Patil, S.K, Tsen, C.C, Lineback, D.R

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Characterization and heat stability of trypsin inhibitors from rye, triticale, and wheat samples von Chang C.R, Tsen C.C

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High-protein bread from wheat flour fortified with full-fat soy flour von Tsen, C.C, Hoover, W.J

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Fatty acid derivatives and glycolipids in high-protein bakery products von Tsen, C.C

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