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Douglas A. Engle
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Y. L. Ong
,
Ross, A. S.
, and
Engle, D. A.
,
“
Glutenin Macropolymer in Salted and Alkaline Noodle Doughs
”
,
Cereal Chemistry Journal
, vol. 87, no. 1, pp. 79 - 85, 2010.
M
A. S. Ross
,
Bettge, A. D.
,
Kongraksawech, T.
, and
Engle, D. A.
,
“
Measuring Oxidative Gelation of Aqueous Flour Suspensions Using the Rapid Visco Analyzer
”
,
Cereal Chemistry Journal
, vol. 91, no. 4, pp. 374 - 377, 2014.