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13篇 您的检索式：作者名="STEFFE J F"

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		题名	作者	年代	出处	被引量
	1	Effect of pH on the dynamic rheological properties of chicken breast salt-solution proteins during heat-induced gelation显示文摘	WANG S F SMITH D M STEFFE J F	1990	Poultry Sci1990，69，：	1
	2	Rheological properties andadhesion characteristics of flour-based batters for chicken nuggetsas affected by three hydrocolloids 显示文摘	Hsia H Y Smith D M Steffe J F	1992	Journal of Food Science1992，57，1618：	1
	3	Average shear rates in rapid visco analyzer (RVA) mixing system显示文摘	LAI K P STEFFE J F NG P K W	2000	Cereal Chem2000，77，：	1
	4	Dilatancy in starch solutions under low acid aseptic processing conditions显示文摘	Dail R V Steffe J F	1990	Journal of Food Science1990，55，6：	1
	5	Rheological Methods in Food ProceSS Engineering显示文摘	STEFFE J F	1992	Freeman PreSa East Lansing Michigan1992，，：	1
	6	Back extrusion and simulation of viscosity development during starch gelatinization 显示文摘	Dolan K D Steffe J F	1989	Jour- nal of Food Process Engineering1989，11，2：	1
	7	Evaluating shear rates for power law fluids in mixer viscometry 显示文摘	Castell - Perez E Steffe J F	1990	Journal of Texture Studies1990，21，：	1
	8	Rapid testing method for characterizing the rheological behavior of gelatinizing corn starch slurries显示文摘	Steffe J F Castell- Perez M E Rose K J	1989	Cereal Chemistry1989，66，1：	1
	9	Modehng theological behavior of gelafinizing starch solutions using mixer viscometry data 显示文摘	Dolan K D Steffe J F	1990	Journal of Texture Studies1990，21，：	1
	10	A generalized viscosity model for extrusion of protein doughs显示文摘	Morgan R G Steffe J F Ofoli R Y	1989	Journal of Food Processing Engineering1989，11，：	1
	11	Effect of pH on the dynamic rheological properties of chicken breast salt- soluble proteins during heat- induced gelatin 显示文摘	Wang S F Smith D M Steffe J F	1990	Poultry Sci1990，69，：	1
	12	Effect of transglutaminase enzyme on fundamental rheological properties of sound and bug-damaged wheat flour doughs 显示文摘	Kolsel H Sivri D Ng P K W Steffe J F	2001	J Cereal Chem2001，78，1：	1
	13	A generalized viscosity model for extrusion of protein doughs 显示文摘	Morgan R G Steffe J F Ofoli R Y	1989	Journal of Food Processing Engineering1989，11，：	1

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