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United States Department of Agriculture

Agricultural Research Service

Publications at this Location
ARS scientists publish results of their research projects in many formats. Listed below are the publications from research projects conducted at this location.

Clicking on a publication title will take you to more information on the publication. Clicking on the reprint icon Repository URL will take you to the publication reprint.

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2011 Publications
(listed by order of acceptance date)

Current View: All Publications

Show All Publications || Peer Reviewed Journal Publications Only

Displaying 1 to 13 of 13 Records

Modulation of kernel storage proteins in grain sorghum (Sorghum bicolor (L.) Moench)
(Peer Reviewed Journal)
(20-Dec-11)
Ethanol production performance of ozone treated tannin grain sorghum flour
(Peer Reviewed Journal)
(13-Dec-11)
Evaluation of waxy grain sorghum for ethanol production
(Peer Reviewed Journal)
(24-Oct-11)
Rheology, microstructure and baking characteristics of frozen dough containing Rhizopus chinensis lipase and transglutaminase
(Peer Reviewed Journal)
(09-Oct-11)
Measuring cattle feedlot dust using laser diffraction analysis
(Peer Reviewed Journal)
(29-Sep-11)
A rapid, small-scale sedimentation method to predict breadmaking quality of hard winter wheat
(Peer Reviewed Journal)
(29-Sep-11)
Sorghum protein structure and chemistry: Implications for nutrition and functionality
(Book / Chapter)
(26-Sep-11)
Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system
(Peer Reviewed Journal)
(20-Sep-11)
Digestibility of rice (Oryza sativa L.) flours and starches differing in amylose content
(Peer Reviewed Journal)
(09-Jul-11)
Impact of different isolation procedures on the functionality of zein and kafirin
(Peer Reviewed Journal)
(15-Jun-11)
Adhesive performance of sorghum protein extracted from sorghum DDGS and flour
(Peer Reviewed Journal)
(01-Jun-11)
Breadings - What they are and how they are used
(Book / Chapter)
(30-May-11)
Effects of transglutaminase on the rheological and noodle-making characteristics of oat dough containing vital wheat gluten or egg albumin
(Peer Reviewed Journal)
(25-Feb-11)
Last Modified: 10/18/2012
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