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Jacobson, Paul

ROBERT C. BENJAMIN, PAUL F. COOK, and MYRON K. JACOBSON ... [Pg.93]

Source Data from Huang, D.P., and Rooney, L.W. 2001. Chapter 5 in Snacks Foods Processing. E. Lusas and L.W. Rooney (eds.)- Technomic Publishing, Lancaster, PA Jacobson, M.R. et al. 1997. Cereal Chem. 74(5) 511-518 Shuey, W.C., and Tipples, K.H. 1982. The Amylograph Handbook. American Association of Cereal Chemists, St. Paul, MN Snyder, E.M. 1984. Chapter 22 in Starch Chemistry and Technology, R.L. Whistler, J.N. et al. (eds.). Second edition. Academic Press, Orlando, EL and Zobel, H.F. 1984. Chapter 9 in Starch Chemistry and Technology. R.L. Whistler, J.N. et al. (eds.). Second edition. Academic Press, Orlando, FL. [Pg.236]

See other pages where Jacobson, Paul is mentioned: [Pg.73]    [Pg.449]    [Pg.449]    [Pg.361]    [Pg.73]    [Pg.449]    [Pg.449]    [Pg.361]    [Pg.392]    [Pg.903]    [Pg.591]    [Pg.168]    [Pg.247]    [Pg.199]    [Pg.532]    [Pg.255]    [Pg.127]    [Pg.70]    [Pg.76]    [Pg.201]    [Pg.601]    [Pg.405]    [Pg.1184]    [Pg.1340]    [Pg.103]    [Pg.485]    [Pg.521]    [Pg.394]    [Pg.183]    [Pg.231]    [Pg.122]    [Pg.596]    [Pg.374]    [Pg.1096]   
See also in sourсe #XX -- [ Pg.122 ]



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