Author: "null Charles S Brennan" - Searchworks@Jio Institute Digital Library Search Results

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Your search keyword '"null Charles S Brennan"' showing total 9 results

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9 results on '"null Charles S Brennan"'

1. Author response for 'Wheat Bread Fortified with Dictyophora Indusiata Powder : Evaluation of Quality Attributes, Antioxidant Characteristics and Bread Staling'

Author: null Yudi Liu, null Heng Zhang, null Hongda Yu, null Jiang Li, null Margaret A Brennan, null Charles S Brennan, and null Yuyue Qin
Published: 2022

2. Author response for 'Analysis of Protein Denaturation, and Chemical Visualization, of Frozen Grass Carp Surimi Containing Soluble Soybean Polysaccharides'

Author: null Wenhong Gao, null Xinru Wu, null Ruisen Ye, null Xin‐an Zeng, null Margaret A. Brennan, null Charles S. Brennan, and null Ji Ma
Published: 2022

3. Author response for 'The effects of blackcurrant and strawberry powder on the physicochemical and in vitro glycaemic response of starches derived from sweet potato ( Ipomoea batatas ) and potato ( Solanum tuberosum )'

Author: null Jianlou Mu, null Gang Wu, null Zhizhou Chen, null Axelle Klosek, null Magaret A. Brennan, null Xiaodan Hui, and null Charles S. Brennan
Published: 2021

4. Author response for 'The effects of blackcurrant powder ( Ribes nigrum ) supplementation on pasting properties, physicochemical properties, and nutritive values of starch derived from mung bean ( Vigna radiata L .) and pea ( Pisum sativum L .)'

Author: null Jianlou Mu, null Axelle Klosek, null Margaret A. Brennan, null Zhizhou Chen, null Xiaodan Hui, null Gang Wu, and null Charles S. Brennan
Published: 2021

5. Author response for 'Lactobacillus Gasseri LGZ 1029 in Yogurt: Rheological Behavior and Volatile Compound Composition'

Author: null Qin‐yu Zhou, null Shan Zhao, null Yan‐yan Huang, null Jin‐shuang Hu, null Jia‐hua Kuang, null Dong‐mei Liu, and null Charles S. Brennan
Published: 2020

6. Author response for 'Gelatinized and hydrolyzed corn starch is a cost‐effective carbon source with higher production of L‐lactic acid by Bacillus coagulans compared with glucose'

Author: null Kun Yao, null Dong‐mei Liu, and null Charles S. Brennan
Published: 2020

7. Author response for 'The effect of wounding intensities on vitamins and antioxidant enhancement in potato products'

Author: null Xue Ren, null Tiantian Tang, null Xinfang Xie, null Wenjun Wang, null Xuanming Tang, null Charles S. Brennan, null Jie Zhang, and null Zhidong Wang
Published: 2020

8. Author response for 'The effects of preparation and cooking processes on vitamins and antioxidant capacity of sour and spicy potato silk'

Author: null Xue Ren, null Tiantian Tang, null Xinfang Xie, null Wenjun Wang, null Xuanming Tang, null Charles S. Brennan, null Jie Zhang, and null Zhidong Wang
Published: 2020

9. Author response for 'GLUTEN-FREE PASTA PRODUCTION FROM BANANA AND CASSAVA FLOURS WITH EGG WHITE PROTEIN AND SOY PROTEIN ADDITION'

Author: null Adetiya Rachman, null Margaret A. Brennan, null James Morton, and null Charles S. Brennan
Published: 2020

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