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"Tsen, C.C"
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"Tsen, C.C"
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Cereal germs used in bakery products: chemistry and nutrition
by
Tsen C.C
Year of Publication
1980
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Bakery products
by
Ponte, J.G. Jr
,
Tsen
,
C.C
Year of Publication
1987
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Catalytic oxidation of glutathione and other sulfhydryl compounds by selenite
by
TSEN, C C
,
TAPPEL, A L
Published in
The Journal of biological chemistry
(01.11.1958)
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Wheat utilization: current development and nutritional evaluation
by
Tsen C.C
Published in
Activities report Research and Development Associates for Military Food and Packaging Systems, Inc
(1982)
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Distillers dried grains with solubles: their use as a bakery ingredient and nutritive value
by
Tsen C.C
Published in
Distillers Feed Conference Proceedings Distillers Feed Research Council
(1982)
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Interactions of surfactants with flour protein in dough
by
Tsen
,
C.C
Year of Publication
1984
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Development of nutritive and low-cost wheat-based foods
by
Tsen
,
C.C
Published in
Developments in food science
(1983)
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Distillers dried grains with solubles--their use as a bakery ingredient and nutritive value
by
Tsen
,
C.C
Published in
Distillers Feed Conference Proceedings - Distillers Feed Research Council
(1982)
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Defatted corn germ flour, a nutritive ingredient for breadmaking
by
Tsen
,
C.C
Published in
Bakers digest
(1975)
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Bakery products from triticale flour
by
Tsen
,
C.C
Published in
Triticale: First Man Made Cereal. C. C. Tsen, ed
(1974)
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Functional properties of surfactants in breadmaking. II. Composition of lipids associated with doughs containing various levels of surfactants
by
Chung, O.K
,
Tsen
,
C.C
Published in
Cereal chemistry
(1977)
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Functional properties of surfactants in breadmaking, 1: Roles of surfactants in relation to flour constituents in a dough system
by
Chung O.K
,
Tsen C.C
Published in
Cereal chemistry
(1975)
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Functional properties of surfactants in breadmaking. I. Roles of surfactants in relation to flour constituents in a dough system
by
Chung, O.K
,
Tsen
,
C.C
Published in
Cereal chemistry
(1975)
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Porteolytic activity of Triticale
by
Madl, R.L
,
Tsen
,
C.C
Published in
Cereal chemistry
(1973)
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note on determining protein contents in various wheat flours and flour streams by the Kjeldahl and by neutron-activation methods
by
Tsen
,
C.C
,
Martin, E.E
Published in
Cereal chemistry
(1971)
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Functional properties of surfactants in breadmaking. III. Effects of surfactants and soy flour on lipid binding in breads
by
Chung, O.K
,
Tsen
,
C.C
,
Robinson, R.J
Published in
Cereal chemistry
(01.05.1981)
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Evaluation of distillers' dried grain flour as a bread ingredient
by
Tsen C.C
,
Weber J.L
,
Eyestone W
Published in
Cereal chemistry
(1983)
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Dough properties and proof times of yeasted doughs affected by surfactants
by
Tsen
,
C.C
,
Weber, J
Published in
Cereal chemistry
(01.05.1981)
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Baking high-ratio white layer cakes with microwave energy
by
Martin, D.J
,
Tsen
,
C.C
Published in
Journal of food science
(1981)
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Corn germ flour as a nutritive ingredient for cookies
by
Tsen C.C
,
Weber J
Published in
Food Product Development
(1977)
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