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DEFATTED AND RECONSTITUTED WHEAT FLOURS. VI: RESPONSE TO SHORTENING ADDITION AND LIPID REMOVAL IN FLOURS THAT VARY IN BREAD-MAKING QUALITYCHUNG OK; POMERANZ Y; SHOGREN MD et al.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 2; PP. 111-117; BIBL. 14 REF.Article

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HIGH PERFORMANCE LIQUID CHROMATOGRAPHIC DETERMINATION OF NINE PHENOLIC ANTIOXIDANTS IN OILS, LARDS, AND SHORTENINGSPAGE BD.1979; J. ASS. OFF. ANAL. CHEMISTS; USA; DA. 1979; VOL. 62; NO 6; PP. 1239-1246; BIBL. 13 REF.Article

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L'INTERESTERIFICATION. APPLICATIONS DANS LE DOMAINE ALIMENTAIRE.FAUR L.1977; REV. FR. CORPS GRAS; FR.; DA. 1977; VOL. 24; NO 2; PP. 85-91; BIBL. 3 REF.Article

DEFATTED AND RECONSTITUTED WHEAT FLOURS. V: BREAD-MAKING RESPONSE TO SHORTENING OF FLOUR DIFFERENTIALLY DEFATTED BY VARYING SOLVENT AND TEMPERATURECHUNG OK; POMERANZ Y; FINNEY KF et al.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 2; PP. 106-110; BIBL. 20 REF.Article

SHORTENING FORMULATION AND CONTROLTHOMAS AE III.1978; J. AMER. OIL CHEMISTS' SOC.; USA; DA. 1978; VOL. 55; NO 11; PP. 830-833; BIBL. 10 REF.Article

FINISHED PRODUCT FORMULATION = FORMULATION DU PRODUIT FINILEFEBVRE J.1983; JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY; ISSN 0003-021X; USA; DA. 1983; VOL. 60; NO 2; PP. 295-300; BIBL. 82 REF.; 10 FIG./1 TABL.Article

Role of shortening and monoglyceride on staling of white bread made by the straight dough methodYAMAUCHI, H; FUJIMURA, M; OHYA, K et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1992, Vol 39, Num 5, pp 383-390, issn 0029-0394Article

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PROVIDING LUBRICITY IN FOOD FAT SYSTEMS = APPORT D'ONCTUOSITE AUX SYSTEMES GRAS ALIMENTAIRESBESSLER TR; ORTHOEFER FT.1983; JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY; ISSN 0003-021X; USA; DA. 1983; VOL. 60; NO 10; PP. 1765-1768; BIBL. 10 REF.; 1 FIG./9 TABL.Article

Ulnar or Radial Shortening Osteotomy With a Single Saw CutSRAJ, Shafic A; BUDOFF, Jeffrey E.The Journal of hand surgery (St. Louis, Mo.). 2009, Vol 34A, Num 7, pp 1248-1251, issn 0363-5023, 4 p.Article

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Enzyme-resistant starch in yellow layer cakePO-YING LIN; CZUCHAJOWSKA, Z; POMERANZ, Y et al.Cereal chemistry. 1994, Vol 71, Num 1, pp 69-75, issn 0009-0352Article

Replacement of shortening by maltodextrin-emulsifier combinations in chocolate layer cakesSOBCZYNSKA, D; SETSER, C. S.Cereal foods world. 1991, Vol 36, Num 12, pp 1017-1026, issn 0146-6283, 6 p.Article

Direct determination of thermophysical parameter √Kpc in mayonnaise, shortening, and edible oilBICANIC, D; CHIRTOC, M; DADARLAT, D et al.Applied spectroscopy. 1992, Vol 46, Num 4, pp 602-605, issn 0003-7028Article

CHANGES IN DIELECTRIC CONSTANT AS A MEASURE OF FRYING OIL DETERIORATIONFRITSCH CW; EGBERG DC; MAGNUSON JS et al.1979; J. AMER. OIL. CHEMISTS' SOC.; USA; DA. 1979; VOL. 56; NO 8; PP. 746-750; BIBL. 13 REF.Article

Changes of relations between some characteristics during french frying in liquid rapeseed shorteningKOURIMSKA, L; POKORNY, J.Potravinářské vědy. 1993, Vol 11, Num 6, pp 485-492, issn 0862-8653Article

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