Search Results - Fenton, Haelee

  • Showing 1 - 11 results of 11
Refine Results
  1. 1
    Defining the wheat quality requirements for Indian whole wheat chapatti

    Defining the wheat quality requirements for Indian whole wheat chapatti by Fenton, Haelee Kim

    Published 2012
    Get full text
  2. 2
    Wheat: Grain Structure of Wheat and Wheat-based Products

    Wheat: Grain Structure of Wheat and Wheat-based Products by Solah, Vicky, Fenton, Haelee, Crosbie, G.

    Published 2015
    Get full text
  3. 3
    Profiling HMW-GS in wheat varieties with different chapati quality.

    Profiling HMW-GS in wheat varieties with different chapati quality. by Fenton, Haelee, Ma, W., Solah, Vicky, Gujral, H.

    Published 2010
    Get full text
  4. 4
    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
    Get full text
  5. 5
    Measurement of satiety of wheat-based bulgur by intervention and sensory evaluation

    Measurement of satiety of wheat-based bulgur by intervention and sensory evaluation by Solah, Vicky, Fenton, Haelee, Kerr, Deborah, Crosbie, Graham, Siryani, Samir

    Published 2007
    Get full text
  6. 6
    Comparison of two texture analyses to objectively assess chapatti texture and quality

    Comparison of two texture analyses to objectively assess chapatti texture and quality by Fenton, Haelee, Solah, Vicky, Williams, Hannah, Gujral, H., Diepeveen, D.

    Published 2012
    Get full text
  7. 7
    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
    Get full text
  8. 8
    Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour

    Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour by Liu, R., Solah, Vicky, Wei, Y., Wu, G., Wang, X., Crosbie, G., Fenton, Haelee

    Published 2018
    Get full text
  9. 9
    Characterisation of an indian whole wheat flour suitable for making good quality chapatti.

    Characterisation of an indian whole wheat flour suitable for making good quality chapatti. by Fenton, Haelee, Solah, Vicky, Williams, Hannah, Crosbie, G., Diepeveen, D., Guhral, H., Ma, W.

    Published 2008
    Get full text
  10. 10
    Effect of Training on the Reliability of Satiety Evaluation and Use of Trained Panellists to Determine the Satiety Effect of Dietary Fibre: A Randomised Controlled Trial

    Effect of Training on the Reliability of Satiety Evaluation and Use of Trained Panellists to Determine the Satiety Effect of Dietary Fibre: A Randomised Controlled Trial by Solah, Vicky, Meng, Xingqiong, Wood, S., Gahler, R., Kerr, Deborah, James, Tony, Pal, Sebely, Fenton, Haelee, Johnson, Stuart

    Published 2015
    Get full text
  11. 11
    Effects of a viscous-fibre supplemented evening meal and the following un-supplemented breakfast on post-prandial satiety responses in healthy women

    Effects of a viscous-fibre supplemented evening meal and the following un-supplemented breakfast on post-prandial satiety responses in healthy women by Yong, M., Solah, Vicky, Johnson, Stuart, Meng, X., Kerr, Deborah, James, Tony, Fenton, Haelee, Gahler, R., Wood, S.

    Published 2016
    Get full text

Search Tools: