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Selection of high lysine corn using a scanning electron

Kansas USA Subject Category (CABICODE) FF020 - Plant Breeding and Wassom, C. E., Hoseney, R. C. (1973) Selection of high lysine corn

Salts of 6-O-acyl ascorbic acid for yeast-raised baked products

Hoseney, Russell CSeib, Paul ADeyoe, Charles WUSUS4044154 * 19751117 1977823 The Kansas State University Research Foundation Salts of 6

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Department of Grain Science and Industry, Kansas State University, Manhattan,Jane J, Craig SAS, Seib PA, Hoseney RC (1986) Characterization of

Factors affecting the viscosity of extrusion-cooked wheat

2002310---Kansas State University, 1985. Includes bibliographical references (leaves Mason W R,Hosenery R C.Factors affecting the viscosity of ex

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Wheat Gluten: Rheological and Gas Retaining Properties

Hoseney, Study of bread baking using the electric resistance oven system, 2. Department of Grain Science and Industry, Kansas State University,

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A Note on the Gelatinization of Starch

Kansas Agricultural Experiment Station, Department of Grain Science and IndustryHoseney RC, Zeleznak KJ, Yost DA (1986) A note on the gelatinization

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of Grain Science and Industry, respectively, Kansas State University, ShA., Hoseney, R. C. (1980). A note on determining amylopectin A-

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Changes in urea‐dispersibility of proteins during maturation

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Department of Grain Science, Kansas State University, Manhattan, Kansas 66506Lee CH, Seib PA, Liang YT, Liang YT, Hoseney RC, Deyoe CW (1978)

Wheat gluten: rheological and gas retaining properties

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hose during British Columbia wildfire | The Kansas City Star

Firefighters in British Columbia were working to bring a ‘firenado’ under control when it took possession of their hose in Vanderhoof, British Columbia,