Forschritte bei der Herstellung von Brot aus einheimischen Rohstoffen = Progress in the development of «Indigenous breads» (composite flours)DELCOUR, J. A; DEFLOOR, I.Getreide, Mehl und Brot (1972). 1993, Vol 47, Num 6, pp 34-39, issn 0367-4177Conference Paper

Breadmaking properties of composite flours of wheat and faba bean protein preparations = Aptitude boulangère des farines composées obtenues à partir de blé et de préparations protéiques de féveroleYOUSSEF, M. M; BUSHUK, W.Cereal chemistry. 1986, Vol 63, Num 4, pp 357-361, issn 0009-0352Article

Functionality of sorghum flour components in a high ratio cake = Propriétés fonctionnelles des constituants de la farine de sorgho dans les gâteauxGLOVER, J. M; WALKER, C. E; MATTERN, P. J et al.Journal of food science. 1986, Vol 51, Num 5, pp 1280-1292, issn 0022-1147Article

Physicochemical and functional properties of flours prepared from common beans and green mung beansDZUDIE, T; HARDY, J.Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 10, pp 3029-3032, issn 0021-8561Article

Vergleichende Studie zwischen Durum-Weizen und anderen Mehlmischungen für die Teigwaren-Herstellung = Comparable investigations between durum wheat and other flour mixtures for pasta productionLINDAHL, L; ELIASSON, A.-C; LARSSON, E et al.Getreide, Mehl und Brot (1972). 1993, Vol 47, Num 4, pp 57-60, issn 0367-4177Article

Nutritive value of soybean, rapeseed and wheat proteins, and various blends of these vegetable proteins and their fractions in rats = Valeur nutritive, chez le rat, des protéines de soja, de colza et de blé et de différents mélanges de ces protéines végétales et de leurs fractionsDELISLE, J; AMIOT, J; GOULET, G et al.Qualitas plantarum. Plant foods for human nutrition. 1985, Vol 35, Num 2, pp 131-137, issn 0377-3205Article

Some chemical, pasting, rheological and textural characteristics of composite flours based on wheat and tubers = Quelques propriétés chimiques, de pastification, rhéologiques ou de texture de farines composées à base de blé et de tuberculesCHANDRA SHEKARA, S; SHURPALEKAR, S. R.Journal of food science and technology (Mysore). 1983, Vol 20, Num 6, pp 308-312, issn 0022-1155Article

Einsatz des Kegelrundwirkers bei Roggenmischbrot = Working with ryemixed dough through conical rounderWINTERS, P; MÜLDERS, H.Getreide, Mehl und Brot (1972). 1995, Vol 49, Num 3, pp 157-159, issn 0367-4177Article

Herstellung von Fertigmischungen für Bäckerei und Konditorei = Production of ready mix flours for baked goods (bread bakery and confectionary)SCHNEEBERGER, W.Getreide, Mehl und Brot (1972). 1995, Vol 49, Num 5, pp 287-290, issn 0367-4177Article

Herstellung und Verarbeitungseigenschaften von Weizenmischmehlen mit Mais- und Hirsemahlerzeugnissen = Production and baking performance of composite flours with maize and pearl milletMANFUL, J. T; SEIBEL, W; BRÜMMER, J.-M et al.Getreide, Mehl und Brot (1972). 1993, Vol 47, Num 6, pp 29-33, issn 0367-4177Article

Effect of the addition of malt flour to extruded pea-rice preparations on food and energy intake by preschool childrenALVINA, M; VERA, G; PAK, N et al.Ecology of food and nutrition. 1990, Vol 24, Num 3, pp 189-193, issn 0367-0244Article

Corn flour addition to wheat flour doughs. Effect on rheological properties = Addition de farine de maïs dans la pâte préparée à partir de farine de blé. Effets sur les propriétés rhéologiquesNAVICKIS, L. L.Cereal chemistry. 1987, Vol 64, Num 5, pp 307-310, issn 0009-0352Article

Entwicklungen im Bereich der Fertigmehlmischerei = Developments in the production of flour mixesSCHNEEBERGER, W.Getreide, Mehl und Brot (1972). 1998, Vol 52, Num 2, pp 84-87, issn 0367-4177Article

Effect of natural fermentation on the functional properties of protein-enriched composite flour = Effet de la fermentation naturelle sur les propriétés fonctionnelles des farines composées enrichies en protéinesAHMED, A. R; RAMANATHAM, G.Journal of food science. 1988, Vol 53, Num 1, pp 218-221, issn 0022-1147Article

Functional properties of Sorghum-Peanut composite flourSINGH, U; SINGH, B.Cereal chemistry. 1991, Vol 68, Num 5, pp 460-463, issn 0009-0352Article

Soy-wheat flour blends : chemical, rheological and baking characteristicsPRATIMA MISRA; USHA, M. S; SURJAN SINGH et al.Journal of food science and technology (Mysore). 1991, Vol 28, Num 2, pp 89-91, issn 0022-1155Article

Nutrient quality of corn and sorghum supplemented with cowpeas (V. unguiculata) in the traditional manufacture of ogi = Valeur nutritive du maïs et du sorgho complémentés par des doliques (Vigna unguiculata) et utilisés en fabrication de l'ogiAKINYELE, I. O; FASAYE, O. A.Journal of food science. 1988, Vol 53, Num 6, pp 1750-1755, issn 0022-1147, 4 p.Article

Evaluation of economical pasta products prepared from durum semolina/yellow corn flour/soy flour mixtures. II: Cooking behaviour, firmness and organoleptic propertiesTAHA, S. A; KOVACS, Z; SAGI, F et al.Acta alimentaria (Budapest). 1992, Vol 21, Num 2, pp 163-170, issn 0139-3006Article

Prédiction de l'aptitude à l'agglomération de mélanges alimentaires par spectroscopie proche infrarouge = Near-infrared spectroscopy applied to the pelleting ability of mixed feedsNATHIER-DUFOUR, N; BERTRAND, D; ROBERT, P et al.Sciences des aliments. 1992, Vol 12, Num 3, pp 543-561, issn 0240-8813Article

Effect of heat treatment on nutritive quality of plant protein blends = Effets des traitements thermiques sur la qualité nutritive des mélanges de protéines végétalesSRIHARA, P; ALEXANDER, J. C.Canadian Institute of Food Science and Technology journal. 1984, Vol 17, Num 4, pp 237-241, issn 0315-5463Article

Pregelatinized rice flours in composite blends for breadmaking = Farines de riz prégélatinisées dans des mélanges composites destinés à la panificationSHARMA, H. R; RASPER, V. F; VAN DE VOORT, F. R et al.Canadian Institute of Food Science and Technology journal. 1988, Vol 21, Num 4, pp 408-414, issn 0315-5463Article

Baking studies with winged bean (Psophocarpus tetragonolobus L.DC) flour-wheat flour blends = Essais de panification avec des mélanges de farine de blé et de farine de pois carré (Psophocarpus tetragonolobus L.DC)KAILASAPATHY, K; MACNEIL, J. H.Journal of food science. 1985, Vol 50, Num 6, pp 1672-1675, issn 0022-1147Article

Characterization and utilization of durum wheat for breadmaking. II: Study of flour blends and various additivesBOYACIOGLU, M. H; D'APPOLONIA, B. L.Cereal chemistry. 1994, Vol 71, Num 1, pp 28-34, issn 0009-0352Article

The protein efficiency ratio of extrusion cooked blends of jackbean and semolina = Taux d'efficacité protéique de mélanges extrudés de haricot sabre et de semouleVAIDEHI, M. P; SHIVALEELA, H. B.Nutrition reports international. 1984, Vol 30, Num 5, pp 1173-1182, issn 0029-6635Article

Einführung eines Vollkornbrotes (Roggen-Weizen) in Dortmund : das Familienbrot = Promotion of a whole meal bread (rye/wheat) in a local market : the Dortmund Family LoafKERSTING, M; NIEDERMOWE, U; SCHÖCH, G et al.Getreide, Mehl und Brot (1972). 1997, Vol 51, Num 6, pp 358-362, issn 0367-4177Article