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dc.creatorBash, W. D.en_US
dc.creatorBerry, S. Z.en_US
dc.creatorDalmasso, J. P.en_US
dc.creatorGould, W. A.en_US
dc.creatorCaplinger, J.en_US
dc.creatorThomas, J. A.en_US
dc.creatorLloyd, W. L.en_US
dc.creatorRodriguez, B. A.en_US
dc.creatorPeng, A. C.en_US
dc.creatorChang, S. H.en_US
dc.creatorChapman, J. B.en_US
dc.creatorGeisman, J. R.en_US
dc.creatorGonzalez, M. P.en_US
dc.description.tableofcontentsTomato cultivar evaluation, raw, canned, and juice / W. D. Bash, S. Z. Berry and J. P. Dalmasso -- Further studies on color evaluation of potato chips / Wilbur A. Gould -- New uses for canned diced tomatoes / Wilbur A. Gould and Jackie Caplinger -- Evaluation of three cultivars of dry beans in a corn-bean blend undergoing low-shear extrusion processing / Jeffrey A. Thomas and Wilbur A. Gould -- Viscosity and lyophoresis of comminuted tomato products / Wennie L. Lloyd and Wilbur A. Gould -- Fatty acid composition of coconut and palm oil / B. A. Rodriguez and A. C. Peng -- Chemical composition and sensory properties of cookies made from soybean flours / S. H. Chang and A. C. Peng -- Reducing sugars and sauerkraut fermentation / J. B. Chapman, A. C. Peng and J. R. Geisman -- Supplementing sorghum flour for wheat flour bread / M. P. Gonzalez and A. C. Pengen_US
dc.publisherOhio Agricultural Research and Development Centeren_US
dc.relation.ispartofseriesOhio Agricultural Research and Development Center. Research circular. 292en_US
dc.rightsThis material has been made available for research and educational purposes only. Copyright and other restrictions may apply to this item. Users are responsible for obtaining the necessary permissions to reprint, reproduce or make other uses of this material.en_US
dc.subject.lcshFood -- Researchen_US
dc.subject.lcshFood industry and tradeen_US
dc.titleFood processing & technology, 1987: a summary of researchen_US
dc.subject.naltfood industryen_US
dc.subject.naltfood processingen_US
dc.subject.naltprocessing technologyen_US

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