James F. Steffe

Texture of Cheddar Cheese as Influenced by Fat Reduction

Alexandria Bryant, Z. Ustunol, James F. Steffe · Journal of Food Science · 1995 · 260 citations

Nutrition, Engineering, Electron Microscopy +13

Rheological Behavior of Undeveloped and Developed Wheat Dough

Danilo T. Campos, James F. Steffe, P. K. W. Ng · Cereal Chemistry · 1997 · 115 citations

Developed Wheat Dough, Rheological Measurement, Engineering +12

Liquid Diffusivity of Rough Rice Components

James F. Steffe, R. P. Singh · Transactions of the ASAE · 1980 · 98 citations

Food Chemistry, Engineering, Desiccation +15

Rheological Properties and Adhesion Characteristics of Flour‐Based Batters for Chicken Nuggets as affected by Three Hydrocolloids

H. Y. HSIA, Denise M. Smith, James F. Steffe · Journal of Food Science · 1992 · 92 citations

Food Colloid, Adhesion Characteristics, Rheological Measurement +12

Relationship Between Rheological Properties and Microstructural Characteristics of Nondeveloped, Partially Developed, and Developed Doughs

L. Lee, P. K. W. Ng, Joanne H. Whallon et al. · Cereal Chemistry · 2001 · 77 citations

Materials Science, Rheological Measurement, Engineering +15