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Dive into the research topics where L. W. Rooney is active.

Publication


Featured researches published by L. W. Rooney.


Journal of Food Science | 1981

A Laboratory Procedure for the Preparation of Ogi, A Nigerian Fermented Food

J. O. Akingbala; L. W. Rooney; J. M. Faubion


Journal of Food Science | 1972

COMPARISON OF THE BAKING PROPERTIES OF SEVERAL OILSEED FLOURS

L. W. Rooney; C. B. Gustafson; S. P. Clark; C. M. Cater


Journal of Food Science | 1980

TORTILLA-MAKING CHARACTERISTICS OF MICRONIZED SORGHUM AND CORN FLOURS

B. A. Johnson; L. W. Rooney; M. N. Khan


Journal of Food Science | 1972

EVALUATION OF A PROTEIN CONCENTRATE PRODUCED FROM GLANDLESS COTTONSEED FLOUR BY A WET-EXTRACTION PROCESS

J. T. Lawhon; L. W. Rooney; C. M. Cater; K. F. Mattil


Journal of Food Science | 1975

Bread baking properties of aqueous processed peanut protein concentrates

M. N. Khan; K. C. Rhee; L. W. Rooney; C. M. Cater


Journal of Food Science | 1981

Physical, Chemical, and Sensory Evaluation of Ogi from Sorghum of Differing Kernel Characteristics

J. O. Akingbala; L. W. Rooney; J. M. Faubion


Journal of Food Science | 1979

BAKING PROPERTIES OF PLASMA PROTEIN ISOLATE

Mir N. Khan; L. W. Rooney; C. W. Dill


Journal of Food Science | 1980

SORGHUMS WITH IMPROVED TORTILLA MAKING CHARACTERISTICS

M. N. Khan; L. W. Rooney; D. T. Rosenow; F. R. Miller


Journal of Food Science | 1974

UTILIZATION OF COTTONSEED WHEY PROTEIN CONCENTRATES PRODUCED BY ULTRAFILTRATION

J. T. Lawhon; S. H. C. Lin; L. W. Rooney; C. M. Cater; K. F. Mattil


Journal of Food Science | 1972

PENTOSANS IN SORGHUM GRAIN

A. Karim; L. W. Rooney

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