Author/Creator: Smith, Brennan M. - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Smith, Brennan M.

1. Effect of Salt and Ethanol Addition on Zein–Starch Dough and Bread Quality. Issue 3 (2nd February 2017)

Authors:: Smith, Brennan M.; Bean, Scott R.; Selling, Gordon; Sessa, David; Aramouni, Fadi M.
Journal:: Journal of food science
Issue:: Volume 82:Issue 3(2017)
Page Start:: 613
Record Type:: Journal Article
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2. Enhanced functionality of pea-rice protein isolate blends through direct steam injection processing. (15th March 2018)

Authors:: Pietrysiak, Ewa; Smith, Denise M.; Smith, Brennan M.; Ganjyal, Girish M.
Journal:: Food chemistry
Issue:: Volume 243(2018)
Page Start:: 338
Record Type:: Journal Article
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3. Reducing Visual Differences in Whole Grain Bread Prepared with Hard Red and Hard White Wheat: Application for Sensory Studies. Issue 8 (17th July 2019)

Authors:: Smith, Brennan M.; Ramsay, Samantha A.; Roe, Annie; Ferrante, Mackenzie J.; Brooks, Samantha (Worden)
Journal:: Journal of food science
Issue:: Volume 84:Issue 8(2019)
Page Start:: 2325
Record Type:: Journal Article
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4. The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten‐Free Sorghum Bread. Issue 1 (14th December 2016)

Authors:: Bize, Magali; Smith, Brennan M.; Aramouni, Fadi M.; Bean, Scott R.
Journal:: Journal of food science
Issue:: Volume 82:Issue 1(2017)
Page Start:: 194
Record Type:: Journal Article
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