Rooney Lw

Characteristics of U.S. and Mexican instant maize flours for tortilla and snack preparation.

Santiago Bedolla, Rooney Lw · Cereal Foods World · 1984 · 55 citations

Snack Preparation, Grain Science, Grain Quality

Cooking Characteristics of Sorghum and Corn for Tortilla Preparation by Several Cooking Methods

Santiago Bedolla, Palacios MGde, Rooney Lw et al. · Europe PMC (PubMed Central) · 1983 · 45 citations

Food Chemistry, Several Cooking Methods, Engineering +14

Corn tortillas: evaluation of corn cooking procedures.

Khan Mn, Des Rosiers, Rooney Lw et al. · Europe PMC (PubMed Central) · 1982 · 42 citations

Corn Cooking Procedures, Grain Quality, Food Quality +2

The quality of tortillas containing whole sorghum and pearled sorghum alone and blended with yellow maize.

Choto Ce, Morad Mm, Rooney Lw · Europe PMC (PubMed Central) · 1985 · 29 citations

Agricultural Economics, Grain Quality, Yellow Maize +2

Semiautomated in vitro analysis of sorghum protein availability via pronase hydrolysis.

Hahn Dh, Faubion Jm, Ring Sh et al. · Europe PMC (PubMed Central) · 1982 · 13 citations

Engineering, Biochemistry, In Vitro Fermentation +9