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

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

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

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

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

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

Effect of Some Extrusion Variables on Residual Quantity of Cyanogenic Compounds in an Organic Breakfast Cereal Containing Passion Fruit FiberVERNAZA, Gabriela; MATSUURA, Fernando C. A. U; CHANG, Yoon K et al.Cereal chemistry. 2009, Vol 86, Num 3, pp 302-306, issn 0009-0352, 5 p.Article

Petit déjeuner : Les céréales redressent la barreGUTIERREZ, Isabel.RIA. Revue économique et technique de l'industrie alimentaire européenne. 2006, Num 671, pp 76-77, issn 0035-4244, 2 p.Article

Study on nonenzymatic browning in cookies, crackers and breakfast cereals by maltulose and furosine determinationRADA-MENDOZA, Maite; GARCIA-BANOS, Juan Luis; VILLAMIEL, Mar et al.Journal of cereal science (Print). 2004, Vol 39, Num 2, pp 167-173, issn 0733-5210, 7 p.Article

Extrusionsaufbereitung von scherempfindlichen Getreideprodukten wie Frühstückscerealien und Snack-Pellets = Extrusion processing of cereal products of breakfast and snacksBULLINGER, G; HARGRAVES, G.Zucker- und Süsswaren-Wirtschaft. 1992, Vol 45, Num 11, pp 414-420, issn 0373-0204, 6 p.Article

Air-impingement drying and toasting of ready-to-eat cerealsWALKER, C. E.Cereal foods world. 1991, Vol 36, Num 10, pp 871-877, issn 0146-6283, 5 p.Article

Effect of dietary fiber and screw speed on some extrusion processing and product variables = Effet des fibres alimentaires et de la vitesse de la filière sur quelques paramètres de l'extrusion et des produits obtenusHSIEH, F; MULVANEY, S. J; HUFF, H. E et al.Lebensmittel - Wissenschaft + Technologie. 1989, Vol 22, Num 4, pp 204-207, issn 0023-6438Article

Current attitude and behavior trends regarding consumption of grains = Attitudes actuelles et tendances de comportement dans le domaine de la consommation des céréalesLEVEILLE, G. A.Food technology (Chicago). 1988, Vol 42, Num 1, pp 110-111, issn 0015-6639Conference Paper

Effect of sucrose, fructose and aspartame on fortificant iron solubility in a wheat flake cereal = Effet du saccharose, du fructose et de l'aspartame sur la solubilité du fer additionné à des flocons de bléNADEAU, D. B; CLYDESDALE, F. M.Journal of food protection. 1987, Vol 50, Num 1, pp 21-24, issn 0362-028XArticle

Laboratory preparation of ready-to-eat breakfast flakes from grain sorghum flour = Préparation, en laboratoire, de flocons de céréales pour petit déjeuner, à partir de farine de sorghoLU, S; WALKER, C. E.Cereal chemistry. 1988, Vol 65, Num 4, pp 377-379, issn 0009-0352Article

Relationship between acrylamide and thermal-processing indexes in commercial breakfast cereals : A survey of spanish breakfast cerealsRUFIAN-HENARES, José A; DELGADO-ANDRADE, Cristina; MORALES, Francisco J et al.Molecular nutrition & food research (Print). 2006, Vol 50, Num 8, pp 756-762, issn 1613-4125, 7 p.Article

Use of phytoglycogen extracted from corn to increase the bowl-life of breakfast cerealANDERSON, Brent A; SINGH, R. Paul; ROVEDO, Clara et al.Journal of food process engineering. 2003, Vol 26, Num 3, pp 315-322, issn 0145-8876, 8 p.Article