Kilborn Rh

Canadian test baking procedures. I. GRL remix method and variations.

Kilborn Rh, Tipples Kh · Cereal Foods World · 1981 · 41 citations

Agriculture, Food Science, Food Analysis +5

Energy consumption during flour milling: description of two measuring systems and the influence of wheat hardness on energy requirements.

Kilborn Rh, Black Hc, Dexter Je et al. · Europe PMC (PubMed Central) · 1982 · 37 citations

Agriculture, Food Science, Cereal Science +15

GRAIN RESEARCH LABORATORY COMPRESSION TESTER : INSTRUMENTAL MEASUREMENT OF COOKED SPAGHETTI STICKINESS.

Dexter Je, Kilborn Rh, Morgan Bc et al. · Europe PMC (PubMed Central) · 1983 · 34 citations

Agriculture, Food Science, Materials Science +6

Effects of fermentation time, inherent flour strength, and salt level on extensigraph properties of full-formula remix-to-peak processed doughs.

Casutt, Preston Kr, Kilborn Rh · Europe PMC (PubMed Central) · 1984 · 15 citations

Agriculture, Food Science, Cereal Science +15

Canadian test baking procedures. II. GRL-Chorleywood method.

Kilborn Rh, Tipples Kh · Cereal Foods World · 1981 · 10 citations

Agriculture, Food Science, Food Analysis +5