Browsing by Author Chang, YK

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PreviewIssue DateTitleAuthor(s)AdvisorType
2012Bowman-Birk and Kunitz Protease Inhibitors among Antinutrients and Bioactives Modified by Germination and Hydrolysis in Brazilian Soybean Cultivar BRS 133Dia, VP; Gomez, T; Vernaza, G; Berhow, M; Chang, YK; de Mejia, EG-Artigo de periódico
2006Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastasDe Oliveira, MKS; Martinez-Flores, HE; De Andrade, JS; Garnica-Romo, MG; Chang, YK-Artigo de periódico
2010A high-protein soybean cultivar contains lower isoflavones and saponins but higher minerals and bioactive peptides than a low-protein cultivarPaucar-Menacho, LM; Amaya-Farfan, J; Berhow, MA; Mandarino, JMG; de Mejia, EG; Chang, YK-Artigo de periódico
2000A new apparatus for the evaluation of rheological properties of wheat glutenChang, YK; Ferrari, MC-Artigo de periódico
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
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
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
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
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
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
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
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
2012Antioxidant and antiinflammatory properties of germinated and hydrolysed Brazilian soybean floursVernaza, MG; Dia, VP; de Mejia, EG; Chang, YK-Artigo de periódico
2011INFLUENCE OF WHOLEOAT FLOUR, OAT FLAKES AND SOY PROTEIN ISOLATE ADDITION IN POUND CAKE TECHNOLOGICAL QUALITYSchmiele, M; Da Silva, LH; Da Costa, PFP; Rodrigues, RD; Chang, YK-Artigo de periódico
2012Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flourJaekel, LZ; da Silva, CB; Steel, CJ; Chang, YK-Artigo de periódico
2005Some functional properties of extruded orange pulp and its effect on the quality of cookiesLarrea, MA; Chang, YK; Martinez-Bustos, F-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
2000Effects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudatesSebio, L; Chang, YK-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
1998Effects of calcium hydroxide and processing conditions on corn meal extrudatesMartinez-Bustos, F; Chang, YK; Bannwart, AC; Rodriguez, ME; Guedes, PA; Gaiotti, ER-Artigo de periódico