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Publications by Gary G. Hou
Effects of Phosphate Salts on the pH Values and Rapid Visco Analyser (RVA) Pasting Parameters of Wheat Flour Suspensions
Cereal Chemistry
Organic Chemistry
Food Science
Related publications
Physicochemical and Pasting Properties High Quality Cassava Flour (HQCF) and Wheat Flour Blends
Agrotechnology
Functional and Pasting Properties of Wheat/Tigernut Pomace Flour Blends and Sensory Attributes of Wheat/Tigernut Pomace Flour Meat Pie
Croatian journal of food science and technology
Effects of Fermentation Time on the Functional and Pasting Properties of defattedMoringa Oleiferaseed Flour
Food Science and Nutrition
Food Science
The Effect of Processing Parameters on the Functional and Pasting Properties of Breadfruit (Artocarpus Altilis) “Elubo” Flour
Croatian Journal of Food Science and Technology
Effects of Different Grinding Methods on Morphological, Textural Properties and Pasting Profiles of Mr220 Rice Flour
Malaysian Journal of Analytical Sciences
Analytical Chemistry
The Studies on the Quality of Wheat and Wheat Flour
Journal of the agricultural chemical society of Japan
CHANGES OF pH SOIL SUSPENSIONS UNDER ADSORPTION OF THE COPPER, ZINK AND LEAD SALTS BY CHERNOZEM
Vestnik Yuzhnogo nauchnogo tsentra
Features of Flour Composites Based on the Wheat or Wheat-Barley Flour Combined With Acorn and Chestnut
Croatian Journal of Food Science and Technology
Effects of Inorganic Salts on the Rheological Properties of Calcined Carbonate Suspensions in Polyelectrolyte Solutions
The Journal of the Society of Chemical Industry, Japan
