Browsing by Author Uthayakumaran, Surjani

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Issue DateTitleAuthor(s)Citation
2013The effect of pre-test deformation on dough rheologyDai, Shao; Qi, Fuzhong; Tanner, Roger; Uthayakumaran, Surjani; Aerospace Mech & M'tronic Eng; Aerospace Mech & M'tronic Eng; Aerospace Mech & M'tronic Eng; Agriculture Faculty AdminThe effect of pre-test deformation on dough rheology, Rheologica Acta, vol.52, 1, 2013,pp 33-38
2012Genotype-based Stability of Dough Quality in Wheat from Different Growth EnvironmentsCopeland, Leslie; Dai, Shao; Qi, Fuzhong; Tanner, Roger; Uthayakumaran, Surjani; Newberry, Marcus P; Wrigley, Colin; Agr Plant & Food Excluding PBI; Aerospace Mech & M'tronic Eng; Aerospace Mech & M'tronic Eng; Aerospace Mech & M'tronic Eng; Agriculture Faculty AdminGenotype-based Stability of Dough Quality in Wheat from Different Growth Environments, Journal of Agricultural Science, vol.4, 7, 2012,pp 41-50
2014Growth Environment Influences Grain Protein Composition and Dough Functional Properties in Three Australian Wheat CultivarsCopeland, Leslie; Hasniza, Noor; Uthayakumaran, Surjani; Wilkes, Meredith; Agr Plant & Food Excluding PBI; Agr Plant & Food Excluding PBI; Agriculture Faculty Admin; Agr Plant & Food Excluding PBIGrowth Environment Influences Grain Protein Composition and Dough Functional Properties in Three Australian Wheat Cultivars, Cereal Chemistry, vol.91, 2, 2014,pp 169-175
2014Relationships between Traditional and Fundamental Dough-testing methodsDai, Shao; Qi, Fuzhong; Tanner, Roger; Uthayakumaran, Surjani; Wrigley, C W; Aerospace Mech & M'tronic Eng; Aerospace Mech & M'tronic Eng; Aerospace Mech & M'tronic Eng; Agriculture Faculty AdminRelationships between Traditional and Fundamental Dough-testing methods, Cereal Research Communications, vol.42, 2, 2014,pp 282-292
2011A suspension model of the linear viscoelasticity of gluten doughsDai, Shao; Qi, Fuzhong; Tanner, Roger; Uthayakumaran, Surjani; Aerospace Mech & M'tronic Eng; Aerospace Mech & M'tronic Eng; Aerospace Mech & M'tronic Eng; Agriculture Faculty AdminA suspension model of the linear viscoelasticity of gluten doughs, Journal of Cereal Science, vol.54, 2, 2011,pp 224-228
2002Synergistic and additive effects of three high molecular weight glutenin subunit Loci. I. Effects on wheat dough rheologyKeentok, Matti; Phan-Thien, Nhan; Tanner, Roger; Uthayakumaran, Surjani; Beasley, Helen L.; Bekes, F.; Stoddard, F L; Aerospace Mech & M'tronic Eng; Aerospace Mech & M'tronic Eng; Aerospace Mech & M'tronic Eng; Agriculture Faculty AdminSynergistic and additive effects of three high molecular weight glutenin subunit Loci. I. Effects on wheat dough rheology, Cereal Chemistry, vol.79,(2),2002,pp 294-300
2002Synergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. II. Effects on Wheat Dough Functionality and End-Use QualityDaqiq, Laila; Stoddard, Frederick; Uthayakumaran, Surjani; Beasley, H. L; Bekes, F.; Chong, P.; Partridge, S. J; Sciences Discipline; Plant Breeding Institute; Agriculture Faculty AdminSynergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. II. Effects on Wheat Dough Functionality and End-Use Quality, Cereal Chemistry, vol.79,(2),2002,pp 301-307
2010Wheat: characteristics and quality requirementsUthayakumaran, Surjani; Wrigley, Colin. W.; Department of Agricultural and Resource EconomicsWheat: characteristics and quality requirements in Cereal grains: Assessing and managing quality, Woodhead Publishing Ltd, 2010, pp. 59-110