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28篇 您的检索式：作者名="Monsoor"

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	题名	作者	年代	出处	被引量
1	Effect of drying methods on the functional properties of soy hull pectin显示文摘	Mamun A. Monsoor	2005	Carbohydrate Polymers2005，，3：	2
2	Effect of drying methods on the functional properties of soy hull pectin显示文摘	Mamun A. Monsoor	2005	Carbohydrate Polymers2005，，3：	2
3	Effect of drying methods on the functional properties of soy hull pectin 显示文摘	Monsoor M A	2005	Carbohydrate Polymers2005，61，5：	1
4	Tile effects of damaged kernel caused by combine harvester settings on milled rice free fatty acid levels显示文摘	Feiliz DJ Prector A Monsoor MA	2005	Journal of Food Science2005，70，6：	1
5	Natu-ral antioxidants as a component of an egg albumen film in the reductionof lipid oxidation in cooked and uncooked poultry显示文摘	ARMITAGE D B HETTIARACHCHY N S MONSOOR M A	2002	Food Science2002，67，2：	1
6	Natural antioxidants as a component of an egg albumen film in the reduction of lipid oxidation in cooked and uncooked poultry显示文摘	Armitage D B Hettiarachchy N S Monsoor M A	2002	Journal of Food Science2002，67，2：	1
7	Preparation and functional properties of soy hull pectin显示文摘	Monsoor M A Proctor A		0，，07：	1
8	Effect of drying methods on the functional properties of soy hull pectin显示文摘	Monsoor M A		0，，：	1
9	Preparation and functional properties of soy hull pectin显示文摘	M. A. Monsoor A. Proctor	2001	Journal of the American Oil Chemists’ Society2001，，7：	1
10	In vitro protein digestibility of la- thyrus pea ( Lathyrus sativus), lentil ( Lens culinaris) , and chickpea ( Cicer arietinum) 显示文摘	Monsoor M A Yusu{ H KM	2002	Food Science and Technology2002，37，1：	1
11	Improved method for determination of pectin degree of esterification by diffuse reflectance Fourier transform infrared spectroscopy 显示文摘	Monsoor M A Kalapathy U Proctor A	2001	J Agric Food Chem2001，49，：	1
12	Relative free fatty acid formation and lipid oxidation of commercially milled unseparated, head, and broken rice显示文摘	MONSOOR M A PROCTOR A	2005	Arkansas Agricultural Experiment Station: Research Series2005，517，1：	1
13	Volatile component analysis of commercially milled head and broken rice 显示文摘	Monsoor M A Proctor A	2004	Journal of Food Science2004，69，8：	1
14	Preparation and functional properties of soy hull pectin显示文摘	Monsoor M A Proctcr A	2001	Journal of the American oil chemists society2001，78，7：	1
15	Determination to polygalacturonic acid content in pectin extracts by diffuse reflectance fourier transform infrared spectroscopy显示文摘	Monsoor MA Kalapathy U Proctor A	2001	Food Chemistry2001，74，：	1
16	In vitro protein digestibility of lathyrus pea ( Lathyrus sativus) , lentil ( Lens culinaris ) , and chickpea ( Cicer arietinum) 显示文摘	Monsoor M A Yusuf H K M	2002	Internationa\| Journal of Food Science & Technology2002，37，1：	1
17	Preparation and Functional Properties of Soy Hull Pectin 显示文摘	M A Monsoor A Proctor	2001	Journal of the American Oil Chemists Society2001，78，7：	1
18	Effect of drying methods on the functional properties of soyhull pectin显示文摘	MONSOOR M A	2005	Carbohydrate Polymers2005，61，3：	1
19	Effect of drying methods on the functional properties of soy hull pectin 显示文摘	Monsoor M A	2005	Carbohydrate polymers2005，3，6：	1
20	Effect of drying,methods on the functional properties of soy hull pectin显示文摘	Monsoor M A	2005	Carbohydrate Polymers2005，61，：	1

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