Browsing by Author Chang, YK

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PreviewIssue DateTitleAuthor(s)AdvisorType
2009Interaction of Guar and Xanthan Gums with Starch in the Gels Obtained from Normal, Waxy and High-amylose Corn StarchesWeber, FH; Clerici, MTPS; Collares-Queiroz, FP; Chang, YK-Artigo de periódico
2010Optimisation of germination time and temperature on the concentration of bioactive compounds in Brazilian soybean cultivar BRS 133 using response surface methodologyPaucar-Menacho, LM; Berhow, MA; Mandarino, JMG; de Mejia, EG; Chang, YK-Artigo de periódico
2011Physical, chemical and technological characteristics of Solanum lycocarpum A. St. - HILL (Solanaceae) fruit flour and starchClerici, MTPS; Kallmann, C; Gaspi, FOG; Morgano, MA; Martinez-Bustos, F; Chang, YK-Artigo de periódico
2000Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillasFlores-Farias, R; Martinez-Bustos, F; Salinas-Moreno, Y; Chang, YK; Hernandez, JG; Rios, E-Artigo de periódico
2011Physico-chemical, morphological, and pasting properties of Pine nut (Araucaria angustifolia) starch oxidized with different levels of sodium hypochloritede Conto, LC; Plata-Oviedo, MSV; Steel, CJ; Chang, YK-Artigo de periódico
2009Physical and chemical evaluation of chocolate cake covered with gelatin, stearic acid, modified starch or "carnauba" wax edible icingOsawa, CC; Fontes, LCB; Miranda, EHW; Chang, YK; Steel, CJ-Artigo de periódico
2007Physicochemical properties of cassava, potato and jicama starches oxidised with organic acidsMartinez-Bustos, F; Amaya-Llano, SL; Carbajal-Arteaga, JA; Chang, YK; Zazueta-Morales, JDJ-Artigo de periódico
2000Characteristics of nixtamalised maize flours produced with the use of microwave heating during alkaline cookingMartinez-Bustos, F; Garcia, MN; Chang, YK; Sanchez-Sinencio, F; Figueroa, CJD-Artigo de periódico
2013Dietary fibre sources in frozen part-baked bread: Influence on technological qualityAlmeida, EL; Chang, YK; Steel, CJ-Artigo de periódico
2013Dietary fibre sources in bread: Influence on technological qualityAlmeida, EL; Chang, YK; Steel, CJ-Artigo de periódico
2012Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan breadde Conto, LC; Oliveira, RSP; Martin, LGP; Chang, YK; Steel, CJ-Artigo de periódico
2003Extrusion-cooking of cassava starch as a pre-treatment for its simultaneous saccharification and fermentation for ethanol productionChang, YK; El-Dash, AA-Artigo de periódico
1998Development of extruded snacks using jatoba (Hymenaea stigonocarpa Mart) flour and cassava starch blendsChang, YK; Silva, MR; Gutkoski, LC; Sebio, L; Da Silva, MAAP-Artigo de periódico
2001Influence of extrusion conditions on cassava starch and soybean protein concentrate blendsChang, YK; Hashimoto, JM; Acioli-Moura, R; Martinez-Flores, HE; Martinez-Bustos, F-Artigo de periódico
1998Effect of microwave energy on lipase inactivation and storage stability of brown riceChang, YK; El-Dash, AA-Artigo de periódico
2004Effect of high fiber products on blood lipids and lipoproteins in hamstersMartinez-Flores, HE; Chang, YK; Martinez-Bustos, F; Sgarbieri, V-Artigo de periódico
2010Evaluation of the in vitro glycemic index of a fiber-rich extruded breakfast cereal produced with organic passion fruit fiber and corn flourLeoro, MGV; Clerici, MTPS; Chang, YK; Steel, CJ-Artigo de periódico
2013Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cakePizarro, PL; Almeida, EL; Samman, NC; Chang, YK-Artigo de periódico
2009Effect of Some Extrusion Variables on Residual Quantity of Cyanogenic Compounds in an Organic Breakfast Cereal Containing Passion Fruit FiberVernaza, G; Matsuura, FCAU; Chang, YK; Steel, CJ-Artigo de periódico
2005Effect of some operational extrusion parameters on the constituents of orange pulpLarrea, MA; Chang, YK; Bustos, FM-Artigo de periódico