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41	A comparison of methods of incorporating dried whole eggs into cakes containing fat Tinklin, Gwendolyn Laverne January 2011 (has links) Typescript, etc. Dried eggs Cooking (Eggs)
42	Effects of surfactants, soy products, and salt on Amylograph properties of flour suspensions and cooking quality of noodles Kim, Yoon Ja January 2010 (has links) Digitized by Kansas Correctional Industries Cooking (Pasta) Noodles
43	Effects on bovine muscle of low-temperature cooking from the frozen state Vollmar, Emily Karla January 2011 (has links) Digitized by Kansas Correctional Industries Beef Cooking (Beef)
44	Effects of four moist heat treatments on collagenous connective tissue in bovine muscle Rister, Julia Leigh January 2011 (has links) Digitized by Kansas Correctional Industries Collagen Cooking (Beef)
45	Properties of blends of chicken-pork in summer sausages Tsai, Shei Fang January 2011 (has links) Digitized by Kansas Correctional Industries Sausages Cooking (Sausages)
46	Addition of xanthan gum, wheat starch, and water to angel food cake with a reduced egg white level Miller, Louise Lynette January 2011 (has links) Typescript (photocopy). / Digitized by Kansas Correctional Industries Cake Baked products Cooking
47	Effects of end point and oven temperatures on beef roasts cooked in oven film and open pans Shaffer, Teresa Ann Richards January 2010 (has links) Digitized by Kansas Correctional Industries Cooking (Beef)--Study and teaching
48	Changes observed during the quick cooking and heat treatment processes De Omana, Maria Elisa January 2011 (has links) Typescript. / Digitized by Kansas Correctional Industries Beans Cooking (Beans)
49	Cooking the past : the revival of Ottoman cuisine Karaosmanoǧlu, Defne. January 2006 (has links) No description available. Turkey -- Civilization. Cooking, Turkish.
50	The effect of heating time of soybean on vitamin B-6 and folacin retention, trypsin inhibitor activity, and microstructure changes Soetrisno, Uken Sukaeni Sanusi 22 May 1981 (has links) Four different heating treatments with two different methods of cooking were applied to soybeans. The treatments were boiling 20 min, autoclaving 5 min, 10 min, or 20 min, after soaking the beans for 10 hr at 25°C. Vitamin B-6 and free folacin in cooking water were significantly (P<0.05) affected by the heat treatments. Treatments also significantly influenced vitamin B-6, free folacin, trypsin inhibitor activity, water absorption, moisture content; and blue, green, and amber values, in the cooked soybeans. Treatments decreased the definition of the soybean cell structures. Boiling method caused relatively more losses of vitamin B-6 into cooking water, inactivated trypsin inhibitor at the same level, and caused a lighter color of cooked soybean than autoclaving methods. Analysis of covariance showed relationships (P<0.05) between water absorption after cooking with total folacin in cooked soybeans, and water absorption after cooking with blue color value. Other relationships (P<0.05) were observed in cooked soybeans between texture and total folacin, moisture content and trypsin inhibitor activity and free folacin. / Graduation date: 1982 Cooking (Soybeans) Soybean

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