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You searched for +publisher:"Texas A&M University" +contributor:("Richter, Ronald"). Showing records 1 – 14 of 14 total matches.

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1. Barron, Marc Edward. The effect of flaxseed hulls on expanded corn meal products.

Degree: MS, Food Science and Technology, 2009, Texas A&M University

 Brown flaxseed hulls were added to de-germed corn meal and processed into extrudates with acceptable texture and increased nutritional benefits. The addition of brown flaxseed… (more)

Subjects/Keywords: Flaxseed hulls; Sorghum; Extrusion

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APA (6th Edition):

Barron, M. E. (2009). The effect of flaxseed hulls on expanded corn meal products. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1307

Chicago Manual of Style (16th Edition):

Barron, Marc Edward. “The effect of flaxseed hulls on expanded corn meal products.” 2009. Masters Thesis, Texas A&M University. Accessed December 03, 2020. http://hdl.handle.net/1969.1/ETD-TAMU-1307.

MLA Handbook (7th Edition):

Barron, Marc Edward. “The effect of flaxseed hulls on expanded corn meal products.” 2009. Web. 03 Dec 2020.

Vancouver:

Barron ME. The effect of flaxseed hulls on expanded corn meal products. [Internet] [Masters thesis]. Texas A&M University; 2009. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1307.

Council of Science Editors:

Barron ME. The effect of flaxseed hulls on expanded corn meal products. [Masters Thesis]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1307

2. Hines, Lindsey Renee. Development of specialty breads as nutraceutical products.

Degree: MS, Food Science and Technology, 2009, Texas A&M University

 Bread is widely consumed and is an ideal vehicle for nutraceutical delivery. Sorghum bran, flax, and inulin are nutraceutical ingredients that may be incorporated into… (more)

Subjects/Keywords: bread; gluten-free

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APA (6th Edition):

Hines, L. R. (2009). Development of specialty breads as nutraceutical products. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1310

Chicago Manual of Style (16th Edition):

Hines, Lindsey Renee. “Development of specialty breads as nutraceutical products.” 2009. Masters Thesis, Texas A&M University. Accessed December 03, 2020. http://hdl.handle.net/1969.1/ETD-TAMU-1310.

MLA Handbook (7th Edition):

Hines, Lindsey Renee. “Development of specialty breads as nutraceutical products.” 2009. Web. 03 Dec 2020.

Vancouver:

Hines LR. Development of specialty breads as nutraceutical products. [Internet] [Masters thesis]. Texas A&M University; 2009. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1310.

Council of Science Editors:

Hines LR. Development of specialty breads as nutraceutical products. [Masters Thesis]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1310


Texas A&M University

3. Silva, Laura. Effects of barley flour and beta-glucans in corn tortillas.

Degree: MS, Food Science and Technology, 2004, Texas A&M University

 The effects of b-glucan on corn tortilla texture were evaluated. Barley flour (9.7% b-glucan) was substituted at 2.5, 5 and 10% for dry masa flour… (more)

Subjects/Keywords: Corn tortillas; staling; amylases; barley flour; CMC; beta-glucan; texture

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APA (6th Edition):

Silva, L. (2004). Effects of barley flour and beta-glucans in corn tortillas. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/180

Chicago Manual of Style (16th Edition):

Silva, Laura. “Effects of barley flour and beta-glucans in corn tortillas.” 2004. Masters Thesis, Texas A&M University. Accessed December 03, 2020. http://hdl.handle.net/1969.1/180.

MLA Handbook (7th Edition):

Silva, Laura. “Effects of barley flour and beta-glucans in corn tortillas.” 2004. Web. 03 Dec 2020.

Vancouver:

Silva L. Effects of barley flour and beta-glucans in corn tortillas. [Internet] [Masters thesis]. Texas A&M University; 2004. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/1969.1/180.

Council of Science Editors:

Silva L. Effects of barley flour and beta-glucans in corn tortillas. [Masters Thesis]. Texas A&M University; 2004. Available from: http://hdl.handle.net/1969.1/180


Texas A&M University

4. Gutierrez de Velasco, Arturo Carlos. The effect of enzymes and hydrocolloids on the texture of tortillas from fresh nixtamalized masa and nixtamalized corn flour.

Degree: MS, Food Science and Technology, 2004, Texas A&M University

 The texture of tortillas was improved by the addition of maltogenic amylase and carboxymethylcellulose (CMC) and guar gum to fresh masa from ground nixtamal (FNM)… (more)

Subjects/Keywords: Tortillas; masa; amylase; CMC; guar; texture; RVA.

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APA (6th Edition):

Gutierrez de Velasco, A. C. (2004). The effect of enzymes and hydrocolloids on the texture of tortillas from fresh nixtamalized masa and nixtamalized corn flour. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/470

Chicago Manual of Style (16th Edition):

Gutierrez de Velasco, Arturo Carlos. “The effect of enzymes and hydrocolloids on the texture of tortillas from fresh nixtamalized masa and nixtamalized corn flour.” 2004. Masters Thesis, Texas A&M University. Accessed December 03, 2020. http://hdl.handle.net/1969.1/470.

MLA Handbook (7th Edition):

Gutierrez de Velasco, Arturo Carlos. “The effect of enzymes and hydrocolloids on the texture of tortillas from fresh nixtamalized masa and nixtamalized corn flour.” 2004. Web. 03 Dec 2020.

Vancouver:

Gutierrez de Velasco AC. The effect of enzymes and hydrocolloids on the texture of tortillas from fresh nixtamalized masa and nixtamalized corn flour. [Internet] [Masters thesis]. Texas A&M University; 2004. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/1969.1/470.

Council of Science Editors:

Gutierrez de Velasco AC. The effect of enzymes and hydrocolloids on the texture of tortillas from fresh nixtamalized masa and nixtamalized corn flour. [Masters Thesis]. Texas A&M University; 2004. Available from: http://hdl.handle.net/1969.1/470


Texas A&M University

5. Vadlamudi, Sasi. Effect of sanitizer treatments on Salmonella enterica serotype Poona on the surface of cantaloupe and cell transfer to the internal tissue during cutting practices.

Degree: MS, Food Science and Technology, 2005, Texas A&M University

 In recent years, due to the increasing number of produce-related outbreaks, greater attention has been given to interventions that remove human pathogens on fresh produce.… (more)

Subjects/Keywords: Salmonella; Cantaloupe; Sanitizers; Tissue; Cutting

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APA (6th Edition):

Vadlamudi, S. (2005). Effect of sanitizer treatments on Salmonella enterica serotype Poona on the surface of cantaloupe and cell transfer to the internal tissue during cutting practices. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/1491

Chicago Manual of Style (16th Edition):

Vadlamudi, Sasi. “Effect of sanitizer treatments on Salmonella enterica serotype Poona on the surface of cantaloupe and cell transfer to the internal tissue during cutting practices.” 2005. Masters Thesis, Texas A&M University. Accessed December 03, 2020. http://hdl.handle.net/1969.1/1491.

MLA Handbook (7th Edition):

Vadlamudi, Sasi. “Effect of sanitizer treatments on Salmonella enterica serotype Poona on the surface of cantaloupe and cell transfer to the internal tissue during cutting practices.” 2005. Web. 03 Dec 2020.

Vancouver:

Vadlamudi S. Effect of sanitizer treatments on Salmonella enterica serotype Poona on the surface of cantaloupe and cell transfer to the internal tissue during cutting practices. [Internet] [Masters thesis]. Texas A&M University; 2005. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/1969.1/1491.

Council of Science Editors:

Vadlamudi S. Effect of sanitizer treatments on Salmonella enterica serotype Poona on the surface of cantaloupe and cell transfer to the internal tissue during cutting practices. [Masters Thesis]. Texas A&M University; 2005. Available from: http://hdl.handle.net/1969.1/1491


Texas A&M University

6. Perez Hernandez, Gabriela. Use of ingredients and processing to control the stability of high whey protein concentration retort sterilized beverages.

Degree: PhD, Food Science and Technology, 2005, Texas A&M University

 Stable retorted whey protein beverages with 5% protein concentration were prepared. The effect of protein concentration, fat concentration and homogenization pressure on the heat stability… (more)

Subjects/Keywords: whey proteins; retort beverages

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APA (6th Edition):

Perez Hernandez, G. (2005). Use of ingredients and processing to control the stability of high whey protein concentration retort sterilized beverages. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/2344

Chicago Manual of Style (16th Edition):

Perez Hernandez, Gabriela. “Use of ingredients and processing to control the stability of high whey protein concentration retort sterilized beverages.” 2005. Doctoral Dissertation, Texas A&M University. Accessed December 03, 2020. http://hdl.handle.net/1969.1/2344.

MLA Handbook (7th Edition):

Perez Hernandez, Gabriela. “Use of ingredients and processing to control the stability of high whey protein concentration retort sterilized beverages.” 2005. Web. 03 Dec 2020.

Vancouver:

Perez Hernandez G. Use of ingredients and processing to control the stability of high whey protein concentration retort sterilized beverages. [Internet] [Doctoral dissertation]. Texas A&M University; 2005. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/1969.1/2344.

Council of Science Editors:

Perez Hernandez G. Use of ingredients and processing to control the stability of high whey protein concentration retort sterilized beverages. [Doctoral Dissertation]. Texas A&M University; 2005. Available from: http://hdl.handle.net/1969.1/2344


Texas A&M University

7. Gerung, Anita. Physical properties of emulsion stabilized by kappa casein before and after treatment with chymosin.

Degree: MS, Food Science and Technology, 2006, Texas A&M University

 In order to determine the effect of lipid concentration on the properties of k-casein stabilized emulsions, butteroil was added to solutions that contained 0.3% k-casein… (more)

Subjects/Keywords: Emulsion; Kappa casein; chymosin

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APA (6th Edition):

Gerung, A. (2006). Physical properties of emulsion stabilized by kappa casein before and after treatment with chymosin. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/3323

Chicago Manual of Style (16th Edition):

Gerung, Anita. “Physical properties of emulsion stabilized by kappa casein before and after treatment with chymosin.” 2006. Masters Thesis, Texas A&M University. Accessed December 03, 2020. http://hdl.handle.net/1969.1/3323.

MLA Handbook (7th Edition):

Gerung, Anita. “Physical properties of emulsion stabilized by kappa casein before and after treatment with chymosin.” 2006. Web. 03 Dec 2020.

Vancouver:

Gerung A. Physical properties of emulsion stabilized by kappa casein before and after treatment with chymosin. [Internet] [Masters thesis]. Texas A&M University; 2006. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/1969.1/3323.

Council of Science Editors:

Gerung A. Physical properties of emulsion stabilized by kappa casein before and after treatment with chymosin. [Masters Thesis]. Texas A&M University; 2006. Available from: http://hdl.handle.net/1969.1/3323


Texas A&M University

8. Hossen, Md Monjur. Enzyme catalyzed synthesis of structured phospholipids with conjugated linoleic acid and plant sterols.

Degree: PhD, Food Science and Technology, 2006, Texas A&M University

 Structured phospholipids with functional ingredients like conjugated linoleic acid (CLA) and plant sterols to deliver their physiological effects in different food formulations were synthesized. The… (more)

Subjects/Keywords: Phospholipids; Conjugated linoleic acid; plant sterol

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APA (6th Edition):

Hossen, M. M. (2006). Enzyme catalyzed synthesis of structured phospholipids with conjugated linoleic acid and plant sterols. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/3748

Chicago Manual of Style (16th Edition):

Hossen, Md Monjur. “Enzyme catalyzed synthesis of structured phospholipids with conjugated linoleic acid and plant sterols.” 2006. Doctoral Dissertation, Texas A&M University. Accessed December 03, 2020. http://hdl.handle.net/1969.1/3748.

MLA Handbook (7th Edition):

Hossen, Md Monjur. “Enzyme catalyzed synthesis of structured phospholipids with conjugated linoleic acid and plant sterols.” 2006. Web. 03 Dec 2020.

Vancouver:

Hossen MM. Enzyme catalyzed synthesis of structured phospholipids with conjugated linoleic acid and plant sterols. [Internet] [Doctoral dissertation]. Texas A&M University; 2006. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/1969.1/3748.

Council of Science Editors:

Hossen MM. Enzyme catalyzed synthesis of structured phospholipids with conjugated linoleic acid and plant sterols. [Doctoral Dissertation]. Texas A&M University; 2006. Available from: http://hdl.handle.net/1969.1/3748


Texas A&M University

9. Troya, Maria Rosa. Improving liquid chemical intervention methods to control pathogens on fresh-cut fruits and vegetables.

Degree: MS, Food Science and Technology, 2006, Texas A&M University

 Factors that affect liquid chemical intervention methods of controlling pathogens on fresh-cut produce were investigated. The relationship between produce tissue structure (intercellular space, cell size,… (more)

Subjects/Keywords: Foodborne Pathogens; Fresh-cut Produce; Hydrogen Peroxide; Antimicrobial Treatment; Surfactant

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APA (6th Edition):

Troya, M. R. (2006). Improving liquid chemical intervention methods to control pathogens on fresh-cut fruits and vegetables. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/3929

Chicago Manual of Style (16th Edition):

Troya, Maria Rosa. “Improving liquid chemical intervention methods to control pathogens on fresh-cut fruits and vegetables.” 2006. Masters Thesis, Texas A&M University. Accessed December 03, 2020. http://hdl.handle.net/1969.1/3929.

MLA Handbook (7th Edition):

Troya, Maria Rosa. “Improving liquid chemical intervention methods to control pathogens on fresh-cut fruits and vegetables.” 2006. Web. 03 Dec 2020.

Vancouver:

Troya MR. Improving liquid chemical intervention methods to control pathogens on fresh-cut fruits and vegetables. [Internet] [Masters thesis]. Texas A&M University; 2006. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/1969.1/3929.

Council of Science Editors:

Troya MR. Improving liquid chemical intervention methods to control pathogens on fresh-cut fruits and vegetables. [Masters Thesis]. Texas A&M University; 2006. Available from: http://hdl.handle.net/1969.1/3929


Texas A&M University

10. Cevallos Casals, Bolivar Alejandro. Synthesis of antioxidant phenolic compounds in seed sprout models in response to plant elicitors and stressors.

Degree: PhD, Food Science and Technology, 2009, Texas A&M University

 This study presents seeds as models for enhancing the levels of phytochemicals with health benefits. Increased understanding of the mechanisms of action of phytochemical synthesis… (more)

Subjects/Keywords: Phenolics; antioxidant activity; mungbean; germination; NADPH oxidase; UV-C; wounding; DPI; temperature; reactive oxygen species

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APA (6th Edition):

Cevallos Casals, B. A. (2009). Synthesis of antioxidant phenolic compounds in seed sprout models in response to plant elicitors and stressors. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/186964

Chicago Manual of Style (16th Edition):

Cevallos Casals, Bolivar Alejandro. “Synthesis of antioxidant phenolic compounds in seed sprout models in response to plant elicitors and stressors.” 2009. Doctoral Dissertation, Texas A&M University. Accessed December 03, 2020. http://hdl.handle.net/1969.1/186964.

MLA Handbook (7th Edition):

Cevallos Casals, Bolivar Alejandro. “Synthesis of antioxidant phenolic compounds in seed sprout models in response to plant elicitors and stressors.” 2009. Web. 03 Dec 2020.

Vancouver:

Cevallos Casals BA. Synthesis of antioxidant phenolic compounds in seed sprout models in response to plant elicitors and stressors. [Internet] [Doctoral dissertation]. Texas A&M University; 2009. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/1969.1/186964.

Council of Science Editors:

Cevallos Casals BA. Synthesis of antioxidant phenolic compounds in seed sprout models in response to plant elicitors and stressors. [Doctoral Dissertation]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/186964


Texas A&M University

11. Cevallos Casals, Bolivar Alejandro. Synthesis of antioxidant phenolic compounds in seed sprout models in response to plant elicitors and stressors.

Degree: PhD, Food Science and Technology, 2009, Texas A&M University

 This study presents seeds as models for enhancing the levels of phytochemicals with health benefits. Increased understanding of the mechanisms of action of phytochemical synthesis… (more)

Subjects/Keywords: Phenolics; antioxidant activity; mungbean; germination; NADPH oxidase; UV-C; wounding; DPI; temperature; reactive oxygen species

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APA (6th Edition):

Cevallos Casals, B. A. (2009). Synthesis of antioxidant phenolic compounds in seed sprout models in response to plant elicitors and stressors. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/186963

Chicago Manual of Style (16th Edition):

Cevallos Casals, Bolivar Alejandro. “Synthesis of antioxidant phenolic compounds in seed sprout models in response to plant elicitors and stressors.” 2009. Doctoral Dissertation, Texas A&M University. Accessed December 03, 2020. http://hdl.handle.net/1969.1/186963.

MLA Handbook (7th Edition):

Cevallos Casals, Bolivar Alejandro. “Synthesis of antioxidant phenolic compounds in seed sprout models in response to plant elicitors and stressors.” 2009. Web. 03 Dec 2020.

Vancouver:

Cevallos Casals BA. Synthesis of antioxidant phenolic compounds in seed sprout models in response to plant elicitors and stressors. [Internet] [Doctoral dissertation]. Texas A&M University; 2009. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/1969.1/186963.

Council of Science Editors:

Cevallos Casals BA. Synthesis of antioxidant phenolic compounds in seed sprout models in response to plant elicitors and stressors. [Doctoral Dissertation]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/186963


Texas A&M University

12. Bueso Ucles, Francisco Javier. Antistaling properties of amylases, wheat gluten and CMC on corn tortilla.

Degree: PhD, Food Science and Technology, 2004, Texas A&M University

 Antistaling properties of enzymes (xylanase, bacterial maltogenic and conventional a-amylases), CMC and vital wheat gluten on corn tortillas were evaluated during storage for up to… (more)

Subjects/Keywords: Tortilla staling; amylopectin recrystallization; maltogenic amylase; CMC

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APA (6th Edition):

Bueso Ucles, F. J. (2004). Antistaling properties of amylases, wheat gluten and CMC on corn tortilla. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/19

Chicago Manual of Style (16th Edition):

Bueso Ucles, Francisco Javier. “Antistaling properties of amylases, wheat gluten and CMC on corn tortilla.” 2004. Doctoral Dissertation, Texas A&M University. Accessed December 03, 2020. http://hdl.handle.net/1969.1/19.

MLA Handbook (7th Edition):

Bueso Ucles, Francisco Javier. “Antistaling properties of amylases, wheat gluten and CMC on corn tortilla.” 2004. Web. 03 Dec 2020.

Vancouver:

Bueso Ucles FJ. Antistaling properties of amylases, wheat gluten and CMC on corn tortilla. [Internet] [Doctoral dissertation]. Texas A&M University; 2004. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/1969.1/19.

Council of Science Editors:

Bueso Ucles FJ. Antistaling properties of amylases, wheat gluten and CMC on corn tortilla. [Doctoral Dissertation]. Texas A&M University; 2004. Available from: http://hdl.handle.net/1969.1/19


Texas A&M University

13. Blessington, Tyann. The effects of cooking, storage, and ionizing irradiation on carotenoids, antioxidant activity, and phenolics in potato (Solanum tuberosum L.).

Degree: MS, Horticulture, 2005, Texas A&M University

 Past research conducted by our lab demonstrated that potatoes contain significant levels of phytochemicals important to human health. However, since potatoes are not consumed raw,… (more)

Subjects/Keywords: Potato; Cooking; Storage; Irradiation; Antioxidant; Carotenoid; Phenolic; Postharvest

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APA (6th Edition):

Blessington, T. (2005). The effects of cooking, storage, and ionizing irradiation on carotenoids, antioxidant activity, and phenolics in potato (Solanum tuberosum L.). (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/2589

Chicago Manual of Style (16th Edition):

Blessington, Tyann. “The effects of cooking, storage, and ionizing irradiation on carotenoids, antioxidant activity, and phenolics in potato (Solanum tuberosum L.).” 2005. Masters Thesis, Texas A&M University. Accessed December 03, 2020. http://hdl.handle.net/1969.1/2589.

MLA Handbook (7th Edition):

Blessington, Tyann. “The effects of cooking, storage, and ionizing irradiation on carotenoids, antioxidant activity, and phenolics in potato (Solanum tuberosum L.).” 2005. Web. 03 Dec 2020.

Vancouver:

Blessington T. The effects of cooking, storage, and ionizing irradiation on carotenoids, antioxidant activity, and phenolics in potato (Solanum tuberosum L.). [Internet] [Masters thesis]. Texas A&M University; 2005. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/1969.1/2589.

Council of Science Editors:

Blessington T. The effects of cooking, storage, and ionizing irradiation on carotenoids, antioxidant activity, and phenolics in potato (Solanum tuberosum L.). [Masters Thesis]. Texas A&M University; 2005. Available from: http://hdl.handle.net/1969.1/2589


Texas A&M University

14. Garza Casso, Jessica Beatriz. Effects of amounts and types of sodium bicarbonate in wheat flour tortillas.

Degree: MS, Food Science and Technology, 2007, Texas A&M University

 The effects of different types and amounts of sodium bicarbonate (NBC) were evaluated during the processing of flour tortillas. Fat encapsulated NBC, BS199, BS195, BS193,… (more)

Subjects/Keywords: leavening; sodium bicarbonate; wheat flour tortillas; encapsulation; TSPP

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APA (6th Edition):

Garza Casso, J. B. (2007). Effects of amounts and types of sodium bicarbonate in wheat flour tortillas. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/4999

Chicago Manual of Style (16th Edition):

Garza Casso, Jessica Beatriz. “Effects of amounts and types of sodium bicarbonate in wheat flour tortillas.” 2007. Masters Thesis, Texas A&M University. Accessed December 03, 2020. http://hdl.handle.net/1969.1/4999.

MLA Handbook (7th Edition):

Garza Casso, Jessica Beatriz. “Effects of amounts and types of sodium bicarbonate in wheat flour tortillas.” 2007. Web. 03 Dec 2020.

Vancouver:

Garza Casso JB. Effects of amounts and types of sodium bicarbonate in wheat flour tortillas. [Internet] [Masters thesis]. Texas A&M University; 2007. [cited 2020 Dec 03]. Available from: http://hdl.handle.net/1969.1/4999.

Council of Science Editors:

Garza Casso JB. Effects of amounts and types of sodium bicarbonate in wheat flour tortillas. [Masters Thesis]. Texas A&M University; 2007. Available from: http://hdl.handle.net/1969.1/4999

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