Search Results - Cato, L.

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  1. 1
    Variations in textural preferences for white salted noodles in China.

    Variations in textural preferences for white salted noodles in China. by Solah, Vicky, Cato, L., Crosbie, G.

    Published 2010
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  2. 2
    Evaluation of White Salted Noodles Enriched with Oat Flour

    Evaluation of White Salted Noodles Enriched with Oat Flour by Mitra, Sabori, Cato, L., James, Anthony, Solah, Vicky

    Published 2012
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  3. 3
    The impact of oat quality on white salted noodles containing oat flour

    The impact of oat quality on white salted noodles containing oat flour by Mitra, S., James, A., Fenton, Haelee, Cato, L., Solah, Vicky

    Published 2016
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  4. 4
    Volunteer-led aphasia groups in the community: Critical success factors in their sustainability

    Volunteer-led aphasia groups in the community: Critical success factors in their sustainability by Whitworth, Anne, Leitao, Suze, Breese, M., Cato, L., Cartwright, J.

    Published 2015
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  5. 5
    Effect of processing on viscosity and molecular weight of (1,3)(1,4)-ß-glucan in western australian oat cultivars

    Effect of processing on viscosity and molecular weight of (1,3)(1,4)-ß-glucan in western australian oat cultivars by Mitra, S., Lahnstein, J., James, Tony, Fenton, Haelee, Burton, R., Cato, L., Solah, Vicky

    Published 2017
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