Seib Pa

Noodles. IV. Influence of flour protein, extraction rate, particle size, and starch damage on the quality characteristics of dry noodles.

Oh Nh, Seib Pa, Ward Ab et al. · Europe PMC (PubMed Central) · 1985 · 139 citations

Food Chemistry, Health Sciences, Flour Protein +3

Noodles. II. The surface firmness of cooked noodles from soft and hard wheat flours.

Oh Nh, Seib Pa, Deyoe Cw et al. · Europe PMC (PubMed Central) · 1985 · 56 citations

Cooked Noodles, Surface Firmness, Hard Wheat Flours

FROZEN DOUGH. I: FACTORS AFFECTING STABILITY OF YEASTED DOUGHS

K.H. Hsu, Hoseney Rc, Seib Pa · 1979 · 52 citations

Food Chemistry, Freeze-thaw Cycling, Yeast +2

Phytic acid. II. Its fate during breadmaking.

U Tangkongchitr, Seib Pa, Hoseney Rc · Europe PMC (PubMed Central) · 1981 · 41 citations

Food Chemistry, Biosynthesis, Engineering +7

Phytic acid. III. Two barriers to the loss of phytate during breadmaking.

U Tangkongchitr, Seib Pa, Hoseney Rc · Europe PMC (PubMed Central) · 1982 · 26 citations

Food Chemistry, Biosynthesis, Engineering +8