Search Results - Alviola, J.N

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  1. 1
    Comparison of quality of refined and whole wheat tortillas

    Comparison of quality of refined and whole wheat tortillas by Barros, F., Alviola, J.N., Rooney, L.W.

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  2. 2
    Predicting hot-press wheat tortilla quality using flour, dough and gluten properties

    Predicting hot-press wheat tortilla quality using flour, dough and gluten properties by Barros, F., Alviola, J.N., Tilley, M., Chen, Y.R., Pierucci, V.R.M., Rooney, L.W.

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  3. 3
    Rapid screening methods to evaluate cowpea cooking characteristics

    Rapid screening methods to evaluate cowpea cooking characteristics by Yeung, H., Ehlers, J.D., Waniska, R.D., Alviola, J.N., Rooney, L.W.

    Published in Field crops research
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  4. 4
    Relationship Between Objective and Subjective Wheat Flour Tortilla Quality Evaluation Methods

    Relationship Between Objective and Subjective Wheat Flour Tortilla Quality Evaluation Methods by Alviola, J.N, Awika, J.M

    Published in Cereal chemistry
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  5. 5
    Effect of Cross-Linked Resistant Starch on Wheat Tortilla Quality

    Effect of Cross-Linked Resistant Starch on Wheat Tortilla Quality by Alviola, J.N, Jondiko, T, Awika, J.M

    Published in Cereal chemistry
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  6. 6
    EFFECT OF STRONG GLUTEN FLOUR ON QUALITY OF WHEAT TORTILLAS FORTIFIED WITH CROSS-LINKED RESISTANT STARCH: RESISTANT STARCH FORTIFIED TORTILLAS

    EFFECT OF STRONG GLUTEN FLOUR ON QUALITY OF WHEAT TORTILLAS FORTIFIED WITH CROSS-LINKED RESISTANT STARCH: RESISTANT STARCH FORTIFIED TORTILLAS by ALVIOLA, J.N., JONDIKO, T.O., AWIKA, J.M.

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  7. 7
    EFFECT OF STRONG GLUTEN FLOUR ON QUALITY OF WHEAT TORTILLAS FORTIFIED WITH CROSS-LINKED RESISTANT STARCH

    EFFECT OF STRONG GLUTEN FLOUR ON QUALITY OF WHEAT TORTILLAS FORTIFIED WITH CROSS-LINKED RESISTANT STARCH by ALVIOLA, J.N., JONDIKO, T.O., AWIKA, J.M.

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  8. 8
    Role of Gluten in Flour Tortilla Staling

    Role of Gluten in Flour Tortilla Staling by Alviola, J.N, Waniska, R.D, Rooney, L.W

    Published in Cereal chemistry
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  9. 9
    Use of Near-Isogenic Wheat Lines to Determine the Glutenin Composition and Functionality Requirements for Flour Tortillas

    Use of Near-Isogenic Wheat Lines to Determine the Glutenin Composition and Functionality Requirements for Flour Tortillas by Mondal, Suchismita, Tilley, Michael, Alviola, Juma Novi, Waniska, Ralph D, Bean, Scott R, Glover, Karl D, Hays, Dirk B

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