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United States Department of Agriculture

Agricultural Research Service

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Frederick R Dintzis
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Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
LIGHT SCATTERING MOLECULAR WEIGHTS AND INTRINSIC VISCOSITIES OF PROCESSED WAXY MAIZE STARCHES IN 90% DMSO-H2O -
MOLECULAR CHARACTERISTICS OF AMYLOPECTIN COMPONENTS OF STARCH ARE STRONGLY AFFECTED BY PROCESSING TECHNIQUES -
HYDRODYNAMIC CHROMATOGRAPHY AND LASER LIGHT SCATTERING MEASUREMENTS OF HIGH MOLECULAR WEIGHT WAXY MAIZE AMYLOPECTINS -
SHEAR-THICKENING AND SHEAR-INDUCED STRUCTURE IN GENTLY SOLUBILIZED STARCHES -
EFFECTS OF JET-COOKING CONDITIONS UPON INTRINSIC VISCOSITY AND FLOW PROPERTIES OF STARCHES -
EXPERIMENTAL AND CONCEPTUAL PROBLEMS IN THE RHEOLOGICAL CHARACTERIZATION OF WHEAT FLOUR DOUGHS -
SHEAR-THICKENING AND FLOW-INDUCED STRUCTURE IN A SYSTEM OF DMSO CONTAINING WAXY MAIZE STARCH -
EFFECTS OF THERMOMECHANICAL PROCESSING ON VISCOSITY BEHAVIOR OF CORN STARCHES -
FREE AND TOTAL ION CONCENTRATIONS IN PIG DIGESTA -
Last Modified: 5/2/2016
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