METAL ION COMPOSITIONS FOR PRESERVATION OF FRUIT JUICE von VADLAMANI, KESWARA, R

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Methods and Compositions for Reducing Sodium Content in Food Products von BROSKA AMY, MILLER JARED, VADLAMANI KESWARA R, FRIDAY DILLON

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Metal ion compositions for preservation of fruit juice von KESWARA R. VADLAMANI

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METAL ION COMPOSITIONS FOR PRESERVATION OF FRUIT JUICE von VADLAMANI, KESWARA, R

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METHODS AND COMPOSITIONS FOR REDUCING SODIUM CONTENT IN FOOD PRODUCTS von BROSKA AMY, MILLER JARED, VADLAMANI KESWARA R, FRIDAY DILLON

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Metal ion compositions and methods for improving wheat-based products von VADLAMANI, KESWARA R, SEIB, PAUL A

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ENZYMATIC PREPARATION OF CEREAL BASE von HOLDER, JAMES, B, DICKMANN, ROBIN, S, YANG, GUOSHEN, ANDREWS, MICHAEL, R, LEWEN, KENNETH, WILSON, LORI, A, FLETCHER, DANIEL, VADLAMANI, KESWARA, R

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Enzymatic preparation of cereal base von DANIEL FLETCHER, KESWARA R. VADLAMANI, ROBIN S. DICKMANN, LORI A. WILSON, MICHAEL R. ANDREWS, JAMES B HOLDER, KENNETH LEWEN, GUOSHEN YANG

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ENZYMATIC PREPARATION OF CEREAL BASE von HOLDER, JAMES, B, DICKMANN, ROBIN, S, YANG, GUOSHEN, ANDREWS, MICHAEL, R, LEWEN, KENNETH, WILSON, LORI, A, FLETCHER, DANIEL, VADLAMANI, KESWARA, R

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Effect of zinc and aluminum ions in breadmaking von Vadlamani, K.R, Seib, P.A

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Two metal ions improve brightness in wheat-dough products and affect aqueous dispersion of gluten von Vadlamani, K.R. (Kansas State University, Manhattan.), Seib, P.A

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Reduced browning in raw oriental noodles by heat and moisture treatment of wheat von Vadlamani, K.R. (Kansas State University, Manhattan, KS.), Seib, P.A

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