Céréales, petit déjeuner et santé = Cereals, breakfast and healthGUY-GRAND, Bernard.Cahiers de nutrition et de diététique. 2012, Vol 47, issn 0007-9960, 59 p., HS1Serial Issue

A research note. Relative protein efficiency ratios for wheat-based breakfast cereals = Note de recherche. Taux d'efficacité protéique relative des céréales pour petit-déjeuner à base de bléMCAULEY, J. A; HOOVER, J. L. B; KUNKEL, M. E et al.Journal of food science. 1987, Vol 52, Num 4, pp 1111-1112, issn 0022-1147Article

Isomalt in breakfast cereals, granola bars, and muesliRADOWSKI, A.Cereal foods world. 2006, Vol 51, Num 5, pp 254-256, issn 0146-6283, 3 p.Article

Almonds for Nutritious and Delightful Breakfast CerealsSHELKE, K; MILLER, R. A.Cereal foods world. 2012, Vol 57, Num 2, pp 64-67, issn 0146-6283, 4 p.Article

Production of granola breakfast cereal by fluidised bed granulationPATHARE, Pankaj B; BAS, Nursin; FITZPATRICK, John J et al.Food and bioproducts processing. 2012, Vol 90, Num 3, pp 549-554, issn 0960-3085, 6 p.Article

A study of the effects of water content on the compaction behaviour of breakfast cereal flakesGEORGET, D. M. R; PARKER, R; SMITH, A. C et al.Powder technology. 1994, Vol 81, Num 2, pp 189-195, issn 0032-5910Article

Processing breakfast cereals to deliver nutritionCLARK, J. Peter.Food technology (Chicago). 2006, Vol 60, Num 3, pp 89-90, issn 0015-6639, 2 p.Article

The application of flavors to extruded products = Applications des extraits aromatiques aux produits extrudésLANE, R. P.Perfumer & flavorist. 1985, Vol 10, Num 4, pp 53-64, issn 0272-2666, 7 p.Article

Systems for manufacture of ready-to-eat breakfast cereals using twin-screw extrusionBAILEY, L. N; HAUCK, B. W; SEVATSON, E. S et al.Cereal foods world. 1991, Vol 36, Num 10, pp 863-869, issn 0146-6283, 5 p.Article

Japanese market for ready-to-eat breakfast cereals growingLORENCE, M.Cereal foods world. 1992, Vol 37, Num 5, issn 0146-6283, p. 358Article

Design and operation of equipment for coating breakfast cerealsBURNS, R. E; FAST, R. B.Cereal foods world. 1991, Vol 36, Num 10, pp 879-887, issn 0146-6283, 7 p.Article

Contribution of breakfast cereals to the daily intake of folacin, pantothenic acid and biotin = Contribution des céréales pour petit-déjeûner à l'apport journalier de folacine, d'acide pantothénique et de biotineHOPPNER, K; VERDIER, P.Canadian Institute of Food Science and Technology journal. 1984, Vol 17, Num 2, pp 121-124, issn 0315-5463Article

Creating Healthy and Innovative Kid-Preferred Flavors for Breakfast Cereals and Baked GoodsDEBIASE, T; LIVERMORE, A; HOGAN, C et al.Cereal foods world. 2011, Vol 56, Num 5, pp 206-208, issn 0146-6283, 3 p.Article

Mikrowellenbehandlung von Müsli im Labor- und Technikumsmassstab = Traitement par les microondes du «Musli», en laboratoire et à l'échelle pilote = Microwave treatment of «Musli» in the laboratory and a pilot plantKLINGLER, R. W.Getreide, Mehl und Brot (1972). 1986, Vol 40, Num 9, pp 277-280, issn 0367-4177Article

Niacin status of humans as affected by eating decorticated and whole-ground sorghum (Sorghum Graminae) grain, ready-to-eat breakfast cerealsWANG, R. S; KIES, C.Plant foods for human nutrition (Dordrecht). 1991, Vol 41, Num 4, pp 355-369, issn 0921-9668Article

Puffing characteristics of some processed rice stored in different packaging systems = Caractéristiques de soufflage de quelques produits à base de riz stockés dans différents types d'emballageBHATTACHARJEE, M; NATH, S.Journal of the science of food and agriculture. 1985, Vol 36, Num 1, pp 37-42, issn 0022-5142Article

A research note. Amino acid content in selected breakfast cereals = Note de recherche. Teneurs en acides aminés de quelques céréales pour petit déjeunerMEREDITH, F. I; CASTER, W. O.Journal of food science. 1984, Vol 49, Num 6, pp 1624-1625, issn 0022-1147Article

READY-TO-EAT (RTE) WHEAT BRAN BREAKFAST CEREAL AS A HIGH-FIBER DIETKAMRAN, Muhammad; SALEEM, Nida; UMER, Zahida N et al.Journal of food processing and preservation. 2008, Vol 32, Num 5, pp 853-867, issn 0145-8892, 15 p.Article

Ready-to-eat breakfast cereal manufacturing : Use of twin-screw extrusion technology to produce multiple productsLE CORRE, A.-S.Cereal foods world. 2006, Vol 51, Num 6, pp 302-305, issn 0146-6283, 4 p.Article

Chromium content in breakfast cereals depending on cereal grains used in their manufacture : Pigments in food, morte than colours..MATEOS, C. J; AGUILAR, M. V; MARTINEZ-PARA, M. C et al.European food research & technology (Print). 2005, Vol 220, Num 1, pp 42-46, issn 1438-2377, 5 p.Conference Paper

Fundamentals of drying breakfast cerealsROETENBERG, K.Cereal foods world. 1995, Vol 40, Num 6, pp 427-432, issn 0146-6283, 4 p.Article

Winning the battle at the supermarket shelfROELLIG, L.Cereal foods world. 1994, Vol 39, Num 6, pp 431-434, issn 0146-6283Article

Iron bioavailability of breakfast cereals supplemented with different iron sources = Biodisponibilité du fer des céréales pour petit-déjeuner supplémentées par différentes sources de ferMAHONEY, A. W; WHITTAKER, P; PARK, Y. W et al.Nutrition reports international. 1987, Vol 35, Num 2, pp 251-258, issn 0029-6635Article

Simultaneous analysis of thiamin and riboflavin in foods by high-performance liquid chromatography = Analyse simultanée, par chromatographie liquide haute performance, de la thiamine et de la riboflavine dans les produits alimentairesWIMALASIRI, P; WILLS, R. B. H.Journal of chromatography. 1985, Vol 318, Num 2, pp 412-416, issn 0021-9673Article

Les enjeux relationnels du petit déjeuner: cadrage psychologique = Relational and psychological issues around breakfast: psychological framingCLERGET, Stéphane.Cahiers de nutrition et de diététique. 2012, Vol 47, issn 0007-9960, S53-S58, HS1Article