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You searched for +publisher:"Texas A&M University" +contributor:("Rooney, Lloyd W"). Showing records 1 – 30 of 50 total matches.

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Texas A&M University

1. Calderon de Zacatares, Vilma Ruth. Changes in quality of whole cooked sorghum {Sorghum bicolor (l) Moench} using precooking methods.

Degree: 2009, Texas A&M University

 Four sorghum cultivars (white, sumac, high tannin and black) differing in kernel characteristics were evaluated for cooking quality using whole, cracked and decorticated kernels. Whole… (more)

Subjects/Keywords: precooking

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APA (6th Edition):

Calderon de Zacatares, V. R. (2009). Changes in quality of whole cooked sorghum {Sorghum bicolor (l) Moench} using precooking methods. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2378

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Calderon de Zacatares, Vilma Ruth. “Changes in quality of whole cooked sorghum {Sorghum bicolor (l) Moench} using precooking methods.” 2009. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2378.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Calderon de Zacatares, Vilma Ruth. “Changes in quality of whole cooked sorghum {Sorghum bicolor (l) Moench} using precooking methods.” 2009. Web. 25 Mar 2019.

Vancouver:

Calderon de Zacatares VR. Changes in quality of whole cooked sorghum {Sorghum bicolor (l) Moench} using precooking methods. [Internet] [Thesis]. Texas A&M University; 2009. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2378.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Calderon de Zacatares VR. Changes in quality of whole cooked sorghum {Sorghum bicolor (l) Moench} using precooking methods. [Thesis]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2378

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

2. Jondiko, Tom Odhiambo. Effects of Variations in High Molecular Weight Glutenin Allele Composition and Resistant Starch on Wheat Flour Tortilla Quality.

Degree: 2012, Texas A&M University

 Tortilla sales are projected to exceed 9.5 billion by 2014. However, currently no wheat cultivars have been identified that possess the intrinsic quality attributes needed… (more)

Subjects/Keywords: Tortillas; Tortilla; wheat; wheat gluten; glutenin; gliadin; High molecular weight glutenin sub-units; HMW-GS; Insoluble polymeric proteins; IPP; wheat lines; tortilla diameter; tortilla rollability; tortilla flexibility; resistant starch; dietary fiber; TDF; tortilla sensory properties; good source of fiber; tortilla quality; glutenin allele; dough extensibility

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APA (6th Edition):

Jondiko, T. O. (2012). Effects of Variations in High Molecular Weight Glutenin Allele Composition and Resistant Starch on Wheat Flour Tortilla Quality. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8866

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Jondiko, Tom Odhiambo. “Effects of Variations in High Molecular Weight Glutenin Allele Composition and Resistant Starch on Wheat Flour Tortilla Quality.” 2012. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8866.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Jondiko, Tom Odhiambo. “Effects of Variations in High Molecular Weight Glutenin Allele Composition and Resistant Starch on Wheat Flour Tortilla Quality.” 2012. Web. 25 Mar 2019.

Vancouver:

Jondiko TO. Effects of Variations in High Molecular Weight Glutenin Allele Composition and Resistant Starch on Wheat Flour Tortilla Quality. [Internet] [Thesis]. Texas A&M University; 2012. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8866.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Jondiko TO. Effects of Variations in High Molecular Weight Glutenin Allele Composition and Resistant Starch on Wheat Flour Tortilla Quality. [Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8866

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

3. Pinilla, Luz Eliana. Utilization of Sorghum in El Salvador: Grain, Flour and End-Product Quality.

Degree: 2012, Texas A&M University

 There is limited information on the utilization of sorghum for human consumption in El Salvador. Increased wheat prices have driven the baking industry to seek… (more)

Subjects/Keywords: Sorghum; Milling; Quality; El Salvador; Omega VI

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APA (6th Edition):

Pinilla, L. E. (2012). Utilization of Sorghum in El Salvador: Grain, Flour and End-Product Quality. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8906

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Pinilla, Luz Eliana. “Utilization of Sorghum in El Salvador: Grain, Flour and End-Product Quality.” 2012. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8906.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Pinilla, Luz Eliana. “Utilization of Sorghum in El Salvador: Grain, Flour and End-Product Quality.” 2012. Web. 25 Mar 2019.

Vancouver:

Pinilla LE. Utilization of Sorghum in El Salvador: Grain, Flour and End-Product Quality. [Internet] [Thesis]. Texas A&M University; 2012. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8906.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Pinilla LE. Utilization of Sorghum in El Salvador: Grain, Flour and End-Product Quality. [Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8906

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

4. Boswell, Sara Elizabeth. Development of Gluten-Free Baking Methods Utilizing Sorghum Flour.

Degree: 2012, Texas A&M University

 Increasing diagnosis and awareness of celiac disease and gluten intolerance has created a need for developing improved quality gluten-free sandwich breads. Sorghum is a naturally… (more)

Subjects/Keywords: gluten-free; sorghum; bread; baking methods; yeast-free; gluten; celiac; white sorghum

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APA (6th Edition):

Boswell, S. E. (2012). Development of Gluten-Free Baking Methods Utilizing Sorghum Flour. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8911

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Boswell, Sara Elizabeth. “Development of Gluten-Free Baking Methods Utilizing Sorghum Flour.” 2012. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8911.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Boswell, Sara Elizabeth. “Development of Gluten-Free Baking Methods Utilizing Sorghum Flour.” 2012. Web. 25 Mar 2019.

Vancouver:

Boswell SE. Development of Gluten-Free Baking Methods Utilizing Sorghum Flour. [Internet] [Thesis]. Texas A&M University; 2012. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8911.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Boswell SE. Development of Gluten-Free Baking Methods Utilizing Sorghum Flour. [Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8911

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

5. Tuncil, Yunus. Effects of Deletions of High Molecular Weight Glutenin Subunit Alleles on Dough Properties and Wheat Flour Tortilla Quality.

Degree: 2012, Texas A&M University

 In wheat (Triticum aestivum L), high molecular weight glutenin subunits (HMW -GS) are synthesized by the loci Glu-A1, Glu-B1, and Glu-D1 on the long arm… (more)

Subjects/Keywords: High Molecular Weight Glutenin Subunits; Deletions; Tortillas

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APA (6th Edition):

Tuncil, Y. (2012). Effects of Deletions of High Molecular Weight Glutenin Subunit Alleles on Dough Properties and Wheat Flour Tortilla Quality. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2012-08-11449

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Tuncil, Yunus. “Effects of Deletions of High Molecular Weight Glutenin Subunit Alleles on Dough Properties and Wheat Flour Tortilla Quality.” 2012. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2012-08-11449.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Tuncil, Yunus. “Effects of Deletions of High Molecular Weight Glutenin Subunit Alleles on Dough Properties and Wheat Flour Tortilla Quality.” 2012. Web. 25 Mar 2019.

Vancouver:

Tuncil Y. Effects of Deletions of High Molecular Weight Glutenin Subunit Alleles on Dough Properties and Wheat Flour Tortilla Quality. [Internet] [Thesis]. Texas A&M University; 2012. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2012-08-11449.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Tuncil Y. Effects of Deletions of High Molecular Weight Glutenin Subunit Alleles on Dough Properties and Wheat Flour Tortilla Quality. [Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2012-08-11449

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

6. Mahan, Adam Lyle. Genetic Combining Analysis of Food-Grade Maize: Colored and Quality Protein.

Degree: 2012, Texas A&M University

 Maize genetic diversity includes an array of kernel colors (red, blue, purple) with blue concentrated in the aleurone and red primarily in the pericarp. Quality… (more)

Subjects/Keywords: Colored Maize; Quality Protein Maize; Antioxidant; Lysine; Tryptophan

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APA (6th Edition):

Mahan, A. L. (2012). Genetic Combining Analysis of Food-Grade Maize: Colored and Quality Protein. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2012-08-11561

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Mahan, Adam Lyle. “Genetic Combining Analysis of Food-Grade Maize: Colored and Quality Protein.” 2012. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2012-08-11561.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Mahan, Adam Lyle. “Genetic Combining Analysis of Food-Grade Maize: Colored and Quality Protein.” 2012. Web. 25 Mar 2019.

Vancouver:

Mahan AL. Genetic Combining Analysis of Food-Grade Maize: Colored and Quality Protein. [Internet] [Thesis]. Texas A&M University; 2012. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2012-08-11561.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Mahan AL. Genetic Combining Analysis of Food-Grade Maize: Colored and Quality Protein. [Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2012-08-11561

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

7. Siska, Karla P. Anti-inflammatory Effect of Vigna Unguiculata Polyphenols in Raw 264.7 Macrophages.

Degree: 2013, Texas A&M University

 This study investigated the association between flavonoid profiles of different cowpea (Vigna Unguiculata) varieties with anti-inflammatory properties as a possible benefit against inflammatory bowel disease.… (more)

Subjects/Keywords: Vigna Unguiculata; Cowpea; Phenolics; Inflammatory bowel disease; NF-?B; tumor necrosis factor alfa

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APA (6th Edition):

Siska, K. P. (2013). Anti-inflammatory Effect of Vigna Unguiculata Polyphenols in Raw 264.7 Macrophages. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/149934

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Siska, Karla P. “Anti-inflammatory Effect of Vigna Unguiculata Polyphenols in Raw 264.7 Macrophages.” 2013. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/149934.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Siska, Karla P. “Anti-inflammatory Effect of Vigna Unguiculata Polyphenols in Raw 264.7 Macrophages.” 2013. Web. 25 Mar 2019.

Vancouver:

Siska KP. Anti-inflammatory Effect of Vigna Unguiculata Polyphenols in Raw 264.7 Macrophages. [Internet] [Thesis]. Texas A&M University; 2013. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/149934.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Siska KP. Anti-inflammatory Effect of Vigna Unguiculata Polyphenols in Raw 264.7 Macrophages. [Thesis]. Texas A&M University; 2013. Available from: http://hdl.handle.net/1969.1/149934

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

8. Dunn, Kristen Lea. Effects of Sorghum Polyphenols on In Vitro Starch Digestibility and Protein Profile of Wheat Flour Tortillas.

Degree: 2014, Texas A&M University

 As incidences of diseases associated with dietary patterns increase in the United States, focus has been placed on improving nutritional quality of processed foods. Carbohydrates… (more)

Subjects/Keywords: sorghum; proanthocyanidins; in vitro starch digestibility; protein; tortillas

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APA (6th Edition):

Dunn, K. L. (2014). Effects of Sorghum Polyphenols on In Vitro Starch Digestibility and Protein Profile of Wheat Flour Tortillas. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/152809

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Dunn, Kristen Lea. “Effects of Sorghum Polyphenols on In Vitro Starch Digestibility and Protein Profile of Wheat Flour Tortillas.” 2014. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/152809.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Dunn, Kristen Lea. “Effects of Sorghum Polyphenols on In Vitro Starch Digestibility and Protein Profile of Wheat Flour Tortillas.” 2014. Web. 25 Mar 2019.

Vancouver:

Dunn KL. Effects of Sorghum Polyphenols on In Vitro Starch Digestibility and Protein Profile of Wheat Flour Tortillas. [Internet] [Thesis]. Texas A&M University; 2014. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/152809.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Dunn KL. Effects of Sorghum Polyphenols on In Vitro Starch Digestibility and Protein Profile of Wheat Flour Tortillas. [Thesis]. Texas A&M University; 2014. Available from: http://hdl.handle.net/1969.1/152809

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

9. Guajardo Flores, David. Effect of antioxidants, color and sensory atributes of different sorghum brans in model baking systems.

Degree: 2009, Texas A&M University

 The effects of substitution of cocoa with sorghum bran in brownies were evaluated. Particle size, color, phenol content, tannin content and antioxidant activity of sorghum… (more)

Subjects/Keywords: Sorghum; Roasting; Cocoa

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APA (6th Edition):

Guajardo Flores, D. (2009). Effect of antioxidants, color and sensory atributes of different sorghum brans in model baking systems. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/153801

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Guajardo Flores, David. “Effect of antioxidants, color and sensory atributes of different sorghum brans in model baking systems.” 2009. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/153801.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Guajardo Flores, David. “Effect of antioxidants, color and sensory atributes of different sorghum brans in model baking systems.” 2009. Web. 25 Mar 2019.

Vancouver:

Guajardo Flores D. Effect of antioxidants, color and sensory atributes of different sorghum brans in model baking systems. [Internet] [Thesis]. Texas A&M University; 2009. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/153801.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Guajardo Flores D. Effect of antioxidants, color and sensory atributes of different sorghum brans in model baking systems. [Thesis]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/153801

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

10. Cabrera-Diaz, Elisa. Characterization and evaluation of Escherichia coli biotype I strains for use as surrogates for enteric pathogens in validation of beef carcass interventions.

Degree: 2009, Texas A&M University

 Antimicrobial interventions implemented in slaughter establishments for the reduction of enteric pathogens on beef carcasses must be validated to demonstrate efficacy under commercial operation conditions.… (more)

Subjects/Keywords: Validation; surrogates; beef carcasses; interventions; E. coli

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APA (6th Edition):

Cabrera-Diaz, E. (2009). Characterization and evaluation of Escherichia coli biotype I strains for use as surrogates for enteric pathogens in validation of beef carcass interventions. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2513

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Cabrera-Diaz, Elisa. “Characterization and evaluation of Escherichia coli biotype I strains for use as surrogates for enteric pathogens in validation of beef carcass interventions.” 2009. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2513.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Cabrera-Diaz, Elisa. “Characterization and evaluation of Escherichia coli biotype I strains for use as surrogates for enteric pathogens in validation of beef carcass interventions.” 2009. Web. 25 Mar 2019.

Vancouver:

Cabrera-Diaz E. Characterization and evaluation of Escherichia coli biotype I strains for use as surrogates for enteric pathogens in validation of beef carcass interventions. [Internet] [Thesis]. Texas A&M University; 2009. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2513.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Cabrera-Diaz E. Characterization and evaluation of Escherichia coli biotype I strains for use as surrogates for enteric pathogens in validation of beef carcass interventions. [Thesis]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2513

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

11. Guajardo Flores, Sara. Evaluation of anticancer potential of sorghums with different genetic characteristics and levels of phenolic compounds.

Degree: 2009, Texas A&M University

 To evaluate the anticancer potential of sorghum phenolic compounds, different experiments including in vitro and in vivo tests were performed. A set of 25 sorghum… (more)

Subjects/Keywords: sorghum; cancer; phenolics; tannins; in vitro; in vivo

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APA (6th Edition):

Guajardo Flores, S. (2009). Evaluation of anticancer potential of sorghums with different genetic characteristics and levels of phenolic compounds. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2745

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Guajardo Flores, Sara. “Evaluation of anticancer potential of sorghums with different genetic characteristics and levels of phenolic compounds.” 2009. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2745.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Guajardo Flores, Sara. “Evaluation of anticancer potential of sorghums with different genetic characteristics and levels of phenolic compounds.” 2009. Web. 25 Mar 2019.

Vancouver:

Guajardo Flores S. Evaluation of anticancer potential of sorghums with different genetic characteristics and levels of phenolic compounds. [Internet] [Thesis]. Texas A&M University; 2009. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2745.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Guajardo Flores S. Evaluation of anticancer potential of sorghums with different genetic characteristics and levels of phenolic compounds. [Thesis]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2745

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

12. Lewis, Jayme Beth. Effects of bran from sorghum grains containing different classes and levels of bioactive compounds in colon carcinogenesis.

Degree: 2009, Texas A&M University

 In order to test the dietary effects of bioactive compounds present in whole grains, we decided to observe the effect of varying types of sorghum… (more)

Subjects/Keywords: sorghum; bioactive compounds; colon cancer

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APA (6th Edition):

Lewis, J. B. (2009). Effects of bran from sorghum grains containing different classes and levels of bioactive compounds in colon carcinogenesis. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-3213

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Lewis, Jayme Beth. “Effects of bran from sorghum grains containing different classes and levels of bioactive compounds in colon carcinogenesis.” 2009. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-3213.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Lewis, Jayme Beth. “Effects of bran from sorghum grains containing different classes and levels of bioactive compounds in colon carcinogenesis.” 2009. Web. 25 Mar 2019.

Vancouver:

Lewis JB. Effects of bran from sorghum grains containing different classes and levels of bioactive compounds in colon carcinogenesis. [Internet] [Thesis]. Texas A&M University; 2009. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-3213.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Lewis JB. Effects of bran from sorghum grains containing different classes and levels of bioactive compounds in colon carcinogenesis. [Thesis]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-3213

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

13. Ngwenya, Nomusa Rhoda. Effect of sorghum type and processing on the antioxidant properties of sorghum [sorghum bicolor (l.) moench] based foods.

Degree: 2009, Texas A&M University

 Antioxidant properties of sorghum are related to sorghum type and method of processing into foods. Tannin and non-tannin sorghums and their products were evaluated for… (more)

Subjects/Keywords: sorghum; antioxidant properties; ABTS; DPPH

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APA (6th Edition):

Ngwenya, N. R. (2009). Effect of sorghum type and processing on the antioxidant properties of sorghum [sorghum bicolor (l.) moench] based foods. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1312

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ngwenya, Nomusa Rhoda. “Effect of sorghum type and processing on the antioxidant properties of sorghum [sorghum bicolor (l.) moench] based foods.” 2009. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1312.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ngwenya, Nomusa Rhoda. “Effect of sorghum type and processing on the antioxidant properties of sorghum [sorghum bicolor (l.) moench] based foods.” 2009. Web. 25 Mar 2019.

Vancouver:

Ngwenya NR. Effect of sorghum type and processing on the antioxidant properties of sorghum [sorghum bicolor (l.) moench] based foods. [Internet] [Thesis]. Texas A&M University; 2009. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1312.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ngwenya NR. Effect of sorghum type and processing on the antioxidant properties of sorghum [sorghum bicolor (l.) moench] based foods. [Thesis]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1312

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

14. Ribeiro De Barros, Frederico. Wheat Flour Tortilla: Quality Prediction and Study of Physical and Textural Changes during Storage.

Degree: 2010, Texas A&M University

 A cost-effective, faster and efficient way of screening wheat samples suitable for tortilla production is needed. Hence, we developed prediction models for tortilla quality (diameter,… (more)

Subjects/Keywords: wheat flour tortillas quality prediction rheological test

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APA (6th Edition):

Ribeiro De Barros, F. (2010). Wheat Flour Tortilla: Quality Prediction and Study of Physical and Textural Changes during Storage. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-755

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ribeiro De Barros, Frederico. “Wheat Flour Tortilla: Quality Prediction and Study of Physical and Textural Changes during Storage.” 2010. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-755.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ribeiro De Barros, Frederico. “Wheat Flour Tortilla: Quality Prediction and Study of Physical and Textural Changes during Storage.” 2010. Web. 25 Mar 2019.

Vancouver:

Ribeiro De Barros F. Wheat Flour Tortilla: Quality Prediction and Study of Physical and Textural Changes during Storage. [Internet] [Thesis]. Texas A&M University; 2010. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-755.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ribeiro De Barros F. Wheat Flour Tortilla: Quality Prediction and Study of Physical and Textural Changes during Storage. [Thesis]. Texas A&M University; 2010. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-755

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

15. Garza, Sonia Yvette. Evaluation of Addition of Alkaline Solutions on Overall Quality and Functionality of Normal and Pale, Soft, and Exudative (PSE) Pork Gels.

Degree: 2011, Texas A&M University

 Industry surveys indicated that up to 16percent of pork is pale, soft, and exudative (PSE); which has reduced functionality. Recently, the cost of sodium phosphates… (more)

Subjects/Keywords: PB:Potassium bicarbonate; PC:Potassium carbonate; PSE:Pale, soft, and exudative; SB:Sodium bicarbonate; SC:Sodium carbonate; SP:Sodium phosphate; TPA:Texture profile analysis WHC:Water holding capacity

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APA (6th Edition):

Garza, S. Y. (2011). Evaluation of Addition of Alkaline Solutions on Overall Quality and Functionality of Normal and Pale, Soft, and Exudative (PSE) Pork Gels. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2009-12-7559

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Garza, Sonia Yvette. “Evaluation of Addition of Alkaline Solutions on Overall Quality and Functionality of Normal and Pale, Soft, and Exudative (PSE) Pork Gels.” 2011. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2009-12-7559.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Garza, Sonia Yvette. “Evaluation of Addition of Alkaline Solutions on Overall Quality and Functionality of Normal and Pale, Soft, and Exudative (PSE) Pork Gels.” 2011. Web. 25 Mar 2019.

Vancouver:

Garza SY. Evaluation of Addition of Alkaline Solutions on Overall Quality and Functionality of Normal and Pale, Soft, and Exudative (PSE) Pork Gels. [Internet] [Thesis]. Texas A&M University; 2011. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-12-7559.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Garza SY. Evaluation of Addition of Alkaline Solutions on Overall Quality and Functionality of Normal and Pale, Soft, and Exudative (PSE) Pork Gels. [Thesis]. Texas A&M University; 2011. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-12-7559

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

16. Wright, Kyle D. Validation of Hot Water and Lactic Acid Sprays for the Reduction of Enteric Pathogens on the Surface of Beef Carcasses.

Degree: 2011, Texas A&M University

 Escherichia coli O157:H7 and Salmonella have emerged as the most common foodborne enteric pathogens causing human illness from the consumption of beef. By mandate of… (more)

Subjects/Keywords: Validation; Hot Water; Lactic Acid; Beef

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APA (6th Edition):

Wright, K. D. (2011). Validation of Hot Water and Lactic Acid Sprays for the Reduction of Enteric Pathogens on the Surface of Beef Carcasses. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2009-12-7617

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Wright, Kyle D. “Validation of Hot Water and Lactic Acid Sprays for the Reduction of Enteric Pathogens on the Surface of Beef Carcasses.” 2011. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2009-12-7617.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Wright, Kyle D. “Validation of Hot Water and Lactic Acid Sprays for the Reduction of Enteric Pathogens on the Surface of Beef Carcasses.” 2011. Web. 25 Mar 2019.

Vancouver:

Wright KD. Validation of Hot Water and Lactic Acid Sprays for the Reduction of Enteric Pathogens on the Surface of Beef Carcasses. [Internet] [Thesis]. Texas A&M University; 2011. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-12-7617.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Wright KD. Validation of Hot Water and Lactic Acid Sprays for the Reduction of Enteric Pathogens on the Surface of Beef Carcasses. [Thesis]. Texas A&M University; 2011. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-12-7617

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

17. Asif, Muhammad. Chemical and Physical Properties of Breakfast Cereals and Snacks Made from Specialty Sorghums and Sorghum Bran Using Twin Screw Extruder.

Degree: 2012, Texas A&M University

 Whole ground white, high tannin and black sorghum with and without additional high tannin sorghum bran were used in different proportions to develop ready to… (more)

Subjects/Keywords: Sorghum; Breakfast cereals; Snacks; Extrusion; Phenolics; Starch digestibility; Sensory evaluation

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APA (6th Edition):

Asif, M. (2012). Chemical and Physical Properties of Breakfast Cereals and Snacks Made from Specialty Sorghums and Sorghum Bran Using Twin Screw Extruder. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10521

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Asif, Muhammad. “Chemical and Physical Properties of Breakfast Cereals and Snacks Made from Specialty Sorghums and Sorghum Bran Using Twin Screw Extruder.” 2012. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10521.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Asif, Muhammad. “Chemical and Physical Properties of Breakfast Cereals and Snacks Made from Specialty Sorghums and Sorghum Bran Using Twin Screw Extruder.” 2012. Web. 25 Mar 2019.

Vancouver:

Asif M. Chemical and Physical Properties of Breakfast Cereals and Snacks Made from Specialty Sorghums and Sorghum Bran Using Twin Screw Extruder. [Internet] [Thesis]. Texas A&M University; 2012. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10521.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Asif M. Chemical and Physical Properties of Breakfast Cereals and Snacks Made from Specialty Sorghums and Sorghum Bran Using Twin Screw Extruder. [Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10521

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

18. Ojwang, Leonnard. Anti-inflammatory Properties of Cowpea Phenotypes with different Phenolic Profiles.

Degree: 2012, Texas A&M University

 Cowpea (Vigna unguiculata) is a highly nutritious, drought tolerant crop with several agronomic advantages over other legumes. This study demonstrated the association of different cowpea… (more)

Subjects/Keywords: Cowpea; Phenotype; UPLC; Phenolic Profile

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APA (6th Edition):

Ojwang, L. (2012). Anti-inflammatory Properties of Cowpea Phenotypes with different Phenolic Profiles. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2012-05-10767

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ojwang, Leonnard. “Anti-inflammatory Properties of Cowpea Phenotypes with different Phenolic Profiles.” 2012. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2012-05-10767.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ojwang, Leonnard. “Anti-inflammatory Properties of Cowpea Phenotypes with different Phenolic Profiles.” 2012. Web. 25 Mar 2019.

Vancouver:

Ojwang L. Anti-inflammatory Properties of Cowpea Phenotypes with different Phenolic Profiles. [Internet] [Thesis]. Texas A&M University; 2012. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2012-05-10767.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ojwang L. Anti-inflammatory Properties of Cowpea Phenotypes with different Phenolic Profiles. [Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2012-05-10767

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

19. Gritsenko, Maria. Effects of composite flours on quality and nutritional profile of flour tortillas.

Degree: 2010, Texas A&M University

 Obesity, glucose intolerance or insulin resistance and elevated blood pressure are now prevalent in the U.S. Increased intake of dietary fiber, omega- 3 fatty acids,… (more)

Subjects/Keywords: flour tortillas; multigrain; sorghum bran; buckwheat; oat, flax,whole grain

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APA (6th Edition):

Gritsenko, M. (2010). Effects of composite flours on quality and nutritional profile of flour tortillas. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-323

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Gritsenko, Maria. “Effects of composite flours on quality and nutritional profile of flour tortillas.” 2010. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-323.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Gritsenko, Maria. “Effects of composite flours on quality and nutritional profile of flour tortillas.” 2010. Web. 25 Mar 2019.

Vancouver:

Gritsenko M. Effects of composite flours on quality and nutritional profile of flour tortillas. [Internet] [Thesis]. Texas A&M University; 2010. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-323.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Gritsenko M. Effects of composite flours on quality and nutritional profile of flour tortillas. [Thesis]. Texas A&M University; 2010. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-323

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

20. Shin, Dae Keun. Antioxidant, color and sensory properties of sorghum bran in pre-cooked ground beef patties varying in fat and iron content.

Degree: 2009, Texas A&M University

 The effect of currently used antioxidants and sorghum bran in pre-cooked beef patties was evaluated at two different fat levels (10 and 27%, w/w). Pre-formulated… (more)

Subjects/Keywords: antioxidant; sorghum

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APA (6th Edition):

Shin, D. K. (2009). Antioxidant, color and sensory properties of sorghum bran in pre-cooked ground beef patties varying in fat and iron content. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1120

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Shin, Dae Keun. “Antioxidant, color and sensory properties of sorghum bran in pre-cooked ground beef patties varying in fat and iron content.” 2009. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1120.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Shin, Dae Keun. “Antioxidant, color and sensory properties of sorghum bran in pre-cooked ground beef patties varying in fat and iron content.” 2009. Web. 25 Mar 2019.

Vancouver:

Shin DK. Antioxidant, color and sensory properties of sorghum bran in pre-cooked ground beef patties varying in fat and iron content. [Internet] [Thesis]. Texas A&M University; 2009. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1120.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Shin DK. Antioxidant, color and sensory properties of sorghum bran in pre-cooked ground beef patties varying in fat and iron content. [Thesis]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1120

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

21. Ribeiro de Barros, Frederico. Sorghum tannins: Interaction with Starch and its Effects on in vitro Starch Digestibility.

Degree: 2012, Texas A&M University

 Most of the calories in cereal foods come from starch. Decreasing starch digestibility is fundamental to prevent obesity and diabetes. This study investigated interactions of… (more)

Subjects/Keywords: Sorghum; tannins; in vitro starch digestibility

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APA (6th Edition):

Ribeiro de Barros, F. (2012). Sorghum tannins: Interaction with Starch and its Effects on in vitro Starch Digestibility. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/148280

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ribeiro de Barros, Frederico. “Sorghum tannins: Interaction with Starch and its Effects on in vitro Starch Digestibility.” 2012. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/148280.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ribeiro de Barros, Frederico. “Sorghum tannins: Interaction with Starch and its Effects on in vitro Starch Digestibility.” 2012. Web. 25 Mar 2019.

Vancouver:

Ribeiro de Barros F. Sorghum tannins: Interaction with Starch and its Effects on in vitro Starch Digestibility. [Internet] [Thesis]. Texas A&M University; 2012. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/148280.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ribeiro de Barros F. Sorghum tannins: Interaction with Starch and its Effects on in vitro Starch Digestibility. [Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/148280

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

22. Taleon Alban, Victor Manuel. Phenolic Compounds of Sorghum, their Chemopreventive Properties and Absorption.

Degree: 2013, Texas A&M University

 Sorghum contains many phenolic compounds which have potential antioxidant, anti-inflammatory, and chemopreventive properties as well as natural colorants in foods. Phenolic compounds of stalks, sheaths,… (more)

Subjects/Keywords: Sorghum; flavone; 3-deoxyanthocyanidins; caco-2

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APA (6th Edition):

Taleon Alban, V. M. (2013). Phenolic Compounds of Sorghum, their Chemopreventive Properties and Absorption. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/151146

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Taleon Alban, Victor Manuel. “Phenolic Compounds of Sorghum, their Chemopreventive Properties and Absorption.” 2013. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/151146.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Taleon Alban, Victor Manuel. “Phenolic Compounds of Sorghum, their Chemopreventive Properties and Absorption.” 2013. Web. 25 Mar 2019.

Vancouver:

Taleon Alban VM. Phenolic Compounds of Sorghum, their Chemopreventive Properties and Absorption. [Internet] [Thesis]. Texas A&M University; 2013. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/151146.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Taleon Alban VM. Phenolic Compounds of Sorghum, their Chemopreventive Properties and Absorption. [Thesis]. Texas A&M University; 2013. Available from: http://hdl.handle.net/1969.1/151146

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

23. Yang, Liyi. Estrogenic Properties of Sorghum Phenolics: Possible Role in Colon Cancer Prevention.

Degree: 2013, Texas A&M University

 Consumption of whole grains has been linked to reduced risk of colon cancer. This study determined estrogenic activity of sorghum phenolic extracts of different phenolic… (more)

Subjects/Keywords: sorghum; polyphenols; estrogenic activity; colon cancer

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APA (6th Edition):

Yang, L. (2013). Estrogenic Properties of Sorghum Phenolics: Possible Role in Colon Cancer Prevention. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/151237

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Yang, Liyi. “Estrogenic Properties of Sorghum Phenolics: Possible Role in Colon Cancer Prevention.” 2013. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/151237.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Yang, Liyi. “Estrogenic Properties of Sorghum Phenolics: Possible Role in Colon Cancer Prevention.” 2013. Web. 25 Mar 2019.

Vancouver:

Yang L. Estrogenic Properties of Sorghum Phenolics: Possible Role in Colon Cancer Prevention. [Internet] [Thesis]. Texas A&M University; 2013. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/151237.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Yang L. Estrogenic Properties of Sorghum Phenolics: Possible Role in Colon Cancer Prevention. [Thesis]. Texas A&M University; 2013. Available from: http://hdl.handle.net/1969.1/151237

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

24. Portillo, Ostilio Rolando. A mycological assessment of highly digestible protein sorghum lines.

Degree: 2009, Texas A&M University

 The improved protein digestibility of the highly digestible protein (HD) sorghum lines is attributed to the invaginated shape of the endosperm protein bodies that provides… (more)

Subjects/Keywords: N/A

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APA (6th Edition):

Portillo, O. R. (2009). A mycological assessment of highly digestible protein sorghum lines. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/151611

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Portillo, Ostilio Rolando. “A mycological assessment of highly digestible protein sorghum lines.” 2009. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/151611.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Portillo, Ostilio Rolando. “A mycological assessment of highly digestible protein sorghum lines.” 2009. Web. 25 Mar 2019.

Vancouver:

Portillo OR. A mycological assessment of highly digestible protein sorghum lines. [Internet] [Thesis]. Texas A&M University; 2009. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/151611.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Portillo OR. A mycological assessment of highly digestible protein sorghum lines. [Thesis]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/151611

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

25. Jondiko, Tom O. Prediction of Tortilla Quality Using Multivariate Modeling of Kernel, Flour and Dough Properties.

Degree: 2014, Texas A&M University

 Advances in high-throughput wheat breeding techniques have resulted in the need for rapid, accurate and cost-effective means to predict tortilla making performance for larger numbers… (more)

Subjects/Keywords: Wheat flour tortilla quality; Wheat protein composition; Wheat Kernel properties; Wheat Milling; Tortilla formulation; Evaluation of wheat dough properties; Dough development time and tolerance; dough Stress relaxation; Dough extensibility test; Dough compression test; Evaluation of tortilla properties; Flour protein analysis; Total protein content; Polymeric and monomeric protein analysis; Wheat flour Polymeric to monomeric protein ratio; Insoluble polymeric protein content; Extractable and un-extractable protein content; High molecular weight and low molecular weight glutenin sub-units analysis; Univariate relationship between kernel; flour; dough and tortilla properties; The role of flour protein fractions in kernel and tortilla quality; Principal component analysis; Canonical correlation analysis; Discriminant analysis; tortilla industry association; Simultaneous prediction of tortilla diameter and rollability; Model for classification of wheat varieties for tortilla processing functionality

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APA (6th Edition):

Jondiko, T. O. (2014). Prediction of Tortilla Quality Using Multivariate Modeling of Kernel, Flour and Dough Properties. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/152469

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Jondiko, Tom O. “Prediction of Tortilla Quality Using Multivariate Modeling of Kernel, Flour and Dough Properties.” 2014. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/152469.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Jondiko, Tom O. “Prediction of Tortilla Quality Using Multivariate Modeling of Kernel, Flour and Dough Properties.” 2014. Web. 25 Mar 2019.

Vancouver:

Jondiko TO. Prediction of Tortilla Quality Using Multivariate Modeling of Kernel, Flour and Dough Properties. [Internet] [Thesis]. Texas A&M University; 2014. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/152469.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Jondiko TO. Prediction of Tortilla Quality Using Multivariate Modeling of Kernel, Flour and Dough Properties. [Thesis]. Texas A&M University; 2014. Available from: http://hdl.handle.net/1969.1/152469

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

26. Taleon Alban, Victor M. Effect of Environment and Genetics on Flavonoid Levels in Sorghum Grains.

Degree: 2010, Texas A&M University

 Sorghum flavonoids have antioxidant, anti-inflammatory and anti-cancer properties and potential as natural colorants in foods. Sorghums with pigmented pericarp have high levels of flavonoids, especially… (more)

Subjects/Keywords: Sorghum; 3-Deoxyanthocyanins; Grain Weathering

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APA (6th Edition):

Taleon Alban, V. M. (2010). Effect of Environment and Genetics on Flavonoid Levels in Sorghum Grains. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/153191

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Taleon Alban, Victor M. “Effect of Environment and Genetics on Flavonoid Levels in Sorghum Grains.” 2010. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/153191.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Taleon Alban, Victor M. “Effect of Environment and Genetics on Flavonoid Levels in Sorghum Grains.” 2010. Web. 25 Mar 2019.

Vancouver:

Taleon Alban VM. Effect of Environment and Genetics on Flavonoid Levels in Sorghum Grains. [Internet] [Thesis]. Texas A&M University; 2010. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/153191.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Taleon Alban VM. Effect of Environment and Genetics on Flavonoid Levels in Sorghum Grains. [Thesis]. Texas A&M University; 2010. Available from: http://hdl.handle.net/1969.1/153191

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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

Degree: 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 · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

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

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Barron, Marc Edward. “The effect of flaxseed hulls on expanded corn meal products.” 2009. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1307.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Barron, Marc Edward. “The effect of flaxseed hulls on expanded corn meal products.” 2009. Web. 25 Mar 2019.

Vancouver:

Barron ME. The effect of flaxseed hulls on expanded corn meal products. [Internet] [Thesis]. Texas A&M University; 2009. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1307.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

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

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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

Degree: 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. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1310

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Hines, Lindsey Renee. “Development of specialty breads as nutraceutical products.” 2009. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1310.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Hines, Lindsey Renee. “Development of specialty breads as nutraceutical products.” 2009. Web. 25 Mar 2019.

Vancouver:

Hines LR. Development of specialty breads as nutraceutical products. [Internet] [Thesis]. Texas A&M University; 2009. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1310.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

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

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

29. Yeung, Hway-Seen. Evaluation of legume cooking characteristics using a rapid screening method.

Degree: 2009, Texas A&M University

 Consumer preferences for legume cooking properties should be considered at an earlier stage in the breeding process. Hence, we developed an effective, low-cost method to… (more)

Subjects/Keywords: legume; cowpea; cooking quality; cooking time; sensory evaluation

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Yeung, H. (2009). Evaluation of legume cooking characteristics using a rapid screening method. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2514

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Yeung, Hway-Seen. “Evaluation of legume cooking characteristics using a rapid screening method.” 2009. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2514.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Yeung, Hway-Seen. “Evaluation of legume cooking characteristics using a rapid screening method.” 2009. Web. 25 Mar 2019.

Vancouver:

Yeung H. Evaluation of legume cooking characteristics using a rapid screening method. [Internet] [Thesis]. Texas A&M University; 2009. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2514.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Yeung H. Evaluation of legume cooking characteristics using a rapid screening method. [Thesis]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2514

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

30. Alviola, Juma Novie Ayap. Roles of carbohydrates and proteins in the staling of wheat flour tortilla.

Degree: 2009, Texas A&M University

 Effects of enzymatic modification of starch, proteins and pentosans on dough and tortilla properties were determined to establish the role of these wheat components in… (more)

Subjects/Keywords: starch; gluten; pentosans; shelf-stability; staling; flour tortilla

Page 1 Page 2 Page 3 Page 4 Page 5

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Alviola, J. N. A. (2009). Roles of carbohydrates and proteins in the staling of wheat flour tortilla. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1306

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Alviola, Juma Novie Ayap. “Roles of carbohydrates and proteins in the staling of wheat flour tortilla.” 2009. Thesis, Texas A&M University. Accessed March 25, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1306.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Alviola, Juma Novie Ayap. “Roles of carbohydrates and proteins in the staling of wheat flour tortilla.” 2009. Web. 25 Mar 2019.

Vancouver:

Alviola JNA. Roles of carbohydrates and proteins in the staling of wheat flour tortilla. [Internet] [Thesis]. Texas A&M University; 2009. [cited 2019 Mar 25]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1306.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Alviola JNA. Roles of carbohydrates and proteins in the staling of wheat flour tortilla. [Thesis]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1306

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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