1. K-State home
  2. »GSI
  3. »People
  4. »Faculty
  5. »Rebecca Miller
  6. »Publications

Grain Science and Industry

Miller, Rebecca


See entire list of publications (PDF)

Consumer sensory analysis of high flavonoid transgenic tomatoes.  2014.  Lim, W.; Miller, R.; Park, J.; Park, S.  Journal of Food Science, 79(6):S1212-1217.

Sodium reduction in bread using reduced sodium sea salt.  2013.  Miller, R., Jeong, J.  Cereal Chemistry, 91(1):41-44.

Registration of 'Clara CL' wheat.  2014.  Martin, T.; Zhang, G.; Fritz, A.; Miller, R.; Chen, M-S.  Journal of Plant Registrations, 8(1):38-42.

Registration of Tiger Wheat.  2013.  Martin, T., Zhang, G., Fritz, A.,  Miller, R., Chen, M.S.  Journal of Plant Registrations, 7(2):201-204.

Impact of Triticum Mosaic virus infection on hard winter wheat milling and baking quality.  2012.  Miller, R., Seifers, D., Martin, T.  Journal of the Science of Food in Agriculture, 92:772-775.

Almonds for nutritious and delightful breakfast cereals.  2012.  Shelke, K.; Miller, R.  Cereal Foods World, 57(2):64-67.

Increased yield of bread containing citrus peel fiber. 2011.  Miller, R.A. Cereal Chemistry 88(2): 174-178.

Volume, texture and molecular mechanism behind the collapse of bread made with different levels of hard waxy wheat flours.  2011.  Garimella, S.; Miller, R.; Seib, P.; Graybosch, R.; Shi, Y.C.  Journal of Cereal Science, 54:37-43.

Effect of RS4 Resistant Starch on Extruded Ready-to-Eat (RTE) Breakfast Cereal Quality.  2011. Miller, Rebecca; Jeong, Juhui; Maningat, Clodualdo. Cereal Chemistry, 88(6): 584-588.

Effect of sieve tension in quadromat senior laboratory milling.  2009.  Miller, R. and Gwirtz, J. Cereal Chemistry. 86(6): 665-668.

Modified starches improve bread yield.  2008.  Miller, R.; Hoseney, R. and Maningat, C. Cereal Chemistry. 85(6): 713-715

Role of salt in baking.  2008.  Miller, R.A.; Hoseney, R.C. Cereal Foods World. 53(1): 4-6.


Return to profile