Ray Moss

Evaluation of the 40 mg Swelling Test for Measuring Starch Functionality

Christine Konik‐Rose, Ray Moss, Sadiq Rahman et al. · Starch - Stärke · 2001 · 106 citations

Food Chemistry, Measuring Starch Functionality, Food Analysis +9

Relationships between Physical Starch Properties and Yellow Alkaline Noodle Quality

Christine M. Konik, Lene M. Mikkelsen, Ray Moss et al. · Starch - Stärke · 1994 · 92 citations

Materials Science, Nutrition, Food Chemistry +15

The effect of alkaline conditions on the properties of wheat flour dough and cantonese-style noodles

HJ Moss, Diane Miskelly, Ray Moss · Journal of Cereal Science · 1986 · 82 citations

Food Chemistry, Cantonese-style Noodles, Alkaline Conditions +2

The influence of ingredients and processing variables on the quality and microstructure of Hokkien, Cantonese and instant noodles

Ray Moss, P.J. Gore, I.C. Murray · Digital Commons - USU (Utah State University) · 1987 · 79 citations · Full text

Establishment of Flour Quality Guidelines for Northern Style Chinese Steamed Bread

Sidi Huang, Suk-Hun Yun, Ken Quail et al. · Journal of Cereal Science · 1996 · 77 citations

Grain Quality, Agricultural Economics, Flour Quality Guidelines +1