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Gary G Hou

Showing results (1-10 of 5) with videos related to

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Food Chemistry|September 17, 2019
Protein polymerization in dumpling wrappers influenced by folding patternsTing Liu, Meng Niu, Gary G Hou
Food Chemistry|January 11, 2017
Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiersMeng Niu, Gary G Hou, Julie Kindelspire, et al.
Ultrasonics Sonochemistry|November 16, 2017
Physicochemical properties of germinated dehulled rice flour and energy requirement in germination as affected by ultrasound treatmentJunzhou Ding, Gary G Hou, Mengyi Dong, et al.
Food Chemistry|November 18, 2017
Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonicationJunzhou Ding, Gary G Hou, Boris V Nemzer, et al.
Journal of Agricultural and Food Chemistry|June 16, 2012
Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI)Juan Li, Ji Kang, Li Wang, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Food Chemistry|September 17, 2019
Protein polymerization in dumpling wrappers influenced by folding patternsTing Liu, Meng Niu, Gary G Hou
Food Chemistry|January 11, 2017
Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiersMeng Niu, Gary G Hou, Julie Kindelspire, et al.
Ultrasonics Sonochemistry|November 16, 2017
Physicochemical properties of germinated dehulled rice flour and energy requirement in germination as affected by ultrasound treatmentJunzhou Ding, Gary G Hou, Mengyi Dong, et al.
Food Chemistry|November 18, 2017
Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonicationJunzhou Ding, Gary G Hou, Boris V Nemzer, et al.
Journal of Agricultural and Food Chemistry|June 16, 2012
Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI)Juan Li, Ji Kang, Li Wang, et al.
Pageof 1