K Ghiasi

Gelatinization of wheat starch. II. Starch-surfactant interaction.

K Ghiasi, E. Varriano‐Marston, Hoseney Rc · Europe PMC (PubMed Central) · 1982 · 130 citations

Agriculture, Biochemistry, Food Science +13

EFFECTS OF FLOUR COMPONENTS AND DOUGH INGREDIENTS ON STARCH GELATINIZATION.

K Ghiasi, Hoseney Rc, Varriano Marston E · Europe PMC (PubMed Central) · 1983 · 106 citations

Agriculture, Food Science, Cereal Science +9

Effect of waxy barley starch and reheating on firmness of bread crumb.

K Ghiasi, Hoseney Rc, Kathleen Zeleznak et al. · Europe PMC (PubMed Central) · 1984 · 92 citations

Agriculture, Food Science, Plant Sciences +14

Gelatinization of wheat starch. I. Excess-water systems.

K Ghiasi, Hoseney Rc, E. Varriano‐Marston · Europe PMC (PubMed Central) · 1982 · 54 citations

Agriculture, Biochemistry, Food Science +14

Gelatinization of wheat starch. IV. Amylograph viscosity.

K Ghiasi, E. Varriano‐Marston, Hoseney Rc · Europe PMC (PubMed Central) · 1982 · 28 citations

Agriculture, Biochemistry, Food Science +12