المؤلفون: Helstad, Scott

المصدر: Food Science and Technology ; Ingredient Interactions ; page 167-194 ; ISSN 2154-5014 ; ISBN 9780824757489 9781420028133

الاتاحة: http://dx.doi.org/10.1201/9781420028133.ch6

المؤلفون: Nowakowski, Christine M., Aimutis, William R., Helstad, Scott, Elmore, Douglas L., Muroski, Allen

المصدر: Food Biophysics ; volume 10, issue 2, page 207-216 ; ISSN 1557-1858 1557-1866

الاتاحة: http://dx.doi.org/10.1007/s11483-014-9376-x
http://link.springer.com/content/pdf/10.1007/s11483-014-9376-x.pdf
http://link.springer.com/article/10.1007/s11483-014-9376-x/fulltext.html
http://link.springer.com/content/pdf/10.1007/s11483-014-9376-x

المؤلفون: Acosta-Estrada, Beatriz A., Almeida, Helbert, Anderson, Brian, Arias, Silvina, Badan-Ribeiro, Ana Paula, Barrera-Arellano, Daniel, BeMiller, James N., Bern, Carl J., Cabrera-Ponce, José Luis, Chuck-Hernandez, Cristina, Darrah, L.L., Fernandez, Francisco Javier Belden, García-Lara, Silverio, Gruber-Dorninger, Christiane, Gutiérrez-Uribe, Janet A., Hamaker, Bruce R., Helstad, Scott, Herum, Floyd L., Hoffman, Nicholas, Hummel, Dell, Johnson, Lawrence A., Kumar, Deepak, Larkins, Brian A., Loy, D.D., Lundy, E.L., Martinez, Ernesto Lozano, Mason, Linda J., May, James B., McMullen, M.D., Montgomery, Randall, Munkvold, Gary P., Paulsen, Marvin R., Perez Carrillo, Esther, Pratt, Richard C., Quick, Graeme, Rausch, Kent D., Scott, Paul, Serna-Saldivar, Sergio O., Shen, Xinyu, Singh, Mukti, Singh, Vijay, Taschl, Ines, Trejo-Saavedra, Diana Lilia, Tuncil, Yunus E., Valencia-Lozano, Eliana, Wang, Tong, White, Pamela J., Zuber, M.S.

المصدر: Corn ; page xiii-xiv

الاتاحة: http://dx.doi.org/10.1016/b978-0-12-811971-6.09990-3
https://api.elsevier.com/content/article/PII:B9780128119716099903?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:B9780128119716099903?httpAccept=text/plain

المؤلفون: Helstad, Scott

المصدر: Corn ; page 551-591

الاتاحة: http://dx.doi.org/10.1016/b978-0-12-811971-6.00020-6
https://api.elsevier.com/content/article/PII:B9780128119716000206?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:B9780128119716000206?httpAccept=text/plain

المؤلفون: Nowakowski, Christine, Aimutis, William, Helstad, Scott, Elmore, Douglas, Muroski, Allen

المصدر: Food Biophysics; Jun2015, Vol. 10 Issue 2, p207-216, 10p