COMPOSITE FLOUR TECHNOLOGY : TPIS EXPERIENCE AND OPINIONS ON THE PLANNING AND IMPLEMENTATION OF NATIONAL PROGRAMMES = LA TECHNOLOGIE DES FARINES COMPOSEES : EXPERIENCES DU "TROPICAL PRODUCTS INSTITUTE" ET OPINIONS SUR LA PLANIFICATION ET LA MISE EN OEUVRE DE PROGRAMMES NATIONAUXCRABTREE J; JAMES AW.1982; TROPICAL SCIENCE; ISSN 0041-3291; GBR; DA. 1982; VOL. 24; NO 2; PP. 77-84; ABS. FRE/SPA; BIBL. 6 REF.Article

BAKING AND RELATED PROPERTIES OF WHEAT-OAT COMPOSITE FLOURS = PANIFICATION ET PROPRIETES AFFERENTES DES FARINES COMPOSEES DE BLE ET D'AVOINEOOMAH BD.1983; CEREAL CHEMISTRY; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 3; PP. 220-225; BIBL. 23 REF.; 7 FIG./3 TABL.Article

WHEAT AND COMPOSITE FLOUR CHAPATIES : EFFECTS OF SOY FLOUR AND SUCROSE-ESTER EMULSIFIERS = LES CHAPATIES A BASE DE FARINE DE BLE ET DE FARINES COMPOSEES : EFFETS DE LA FARINE DE SOJA ET DES ESTERS DE SACCHAROSE EMULSIFIANTSEBELER SE; WALKER CE.1983; CEREAL CHEMISTRY; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 4; PP. 270-275; BIBL. 15 REF.; 10 FIG./5 TABL.Conference Paper

Functional properties of wheat-bean composite flours = Propriétés fonctionnelles des farines composées à base de blé et de haricotDESHPANDE, S. S; RANGNEKAR, P. D; SATHE, S. K et al.Journal of food science. 1983, Vol 48, Num 6, pp 1659-1662, issn 0022-1147Article

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

NUTRITIONAL QUALITY OF WINGED BEAN COMPOSITE BREADS = QUALITE NUTRITIONNELLE DES PAINS A BASE DE FARINES COMPOSEES CONTENANT DU POIS CARRENMORKA GO; OKEZIE BO.1983; CEREAL CHEMISTRY; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 3; PP. 198-202; BIBL. 19 REF.; 6 TABL.Article

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

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

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

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

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

Extrusion of blends of rice and chick pea flours: a response surface analysisBHATTACHARYA, S; PRAKASH, M.Journal of food engineering. 1994, Vol 21, Num 3, pp 315-330, issn 0260-8774Article

Potentials of biodegraded cashew pomace for cake bakingADERIYE, B. I; IGBEDIOH, S. O; CAURIE, S. A et al.Plant foods for human nutrition (Dordrecht). 1992, Vol 42, Num 2, pp 153-163, issn 0921-9668Article

Studies on the baking potential of non-wheat composite flours = Etude des aptitudes boulangères potentielles de farines composées ne contenant pas de bléAKOBUNDU, E. N. T; UBBAONU, C. N; NDUPUH, C. E et al.Journal of food science and technology (Mysore). 1988, Vol 25, Num 4, pp 211-214, issn 0022-1155Article

Einsatz getrockneter Sauerteige und Sauerteigstarter sowie von Fertigmehlen und Fertigmehlkonzentraten mit getrockneten Sauerteigen zur Herstellung von Brot und Kleingebäck = Utilisation de pâte autolevante et levain déshydratés ainsi que de farines instantanées concentrées ou non avec de la pâte autolevante déshydratée pour la préparation de pains et petits pains = Utilization of dryed sour dough and sour dough starter and flour mixes and flour mix concentrates with dryed sour dough for the production of bread and rollsBRUMMER, J. M; STEPHAN, H.Getreide, Mehl und Brot (1972). 1986, Vol 40, Num 2, pp 51-58, issn 0367-4177Article