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HEAT SINK REFERENCE OVENKILBORN RH; TIPPLES KH.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 4; PP. 295-299; BIBL. 3 REF.Article

A DOUGH HEIGHT TRACKER AND ITS POTENTIAL APPLICATION TO THE STUDY OF DOUGH CHARACTERISTICSKILBORN RH; PRESTON KR.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 3; PP. 198-201; BIBL. 5 REF.Article

IMPLICATION OF THE MECHANICAL DEVELOPMENT OF BREAD DOUGH BY MEANS OF SHEETING ROLLS = IMPLICATION DU DEVELOPPEMENT MECANIQUE DE LA PATE A PAIN DANS UN LAMINOIR A CYLINDREKILBORN RH; TIPPLES KH.1974; CEREAL CHEM.; U.S.A.; DA. 1974; VOL. 51; NO 5; PP. 648-657; BIBL. 5 REF.Article

DOUGH DEVELOPMENT STUDIES AND THE PHENOMENON OF UNMIXINGTIPPLES KH; KILBORN RH.1979; FOOD TECHNOL. AUSTRAL.; AUS; DA. 1979; VOL. 31; NO 4; PP. 141-143; BIBL. 8 REF.Article

THE GRL-1000 LABORATORY DOUGH MIXER = PETRISSEUR DE PATE DE LABORATOIRE GRL-1000KILBORN RH; TIPPLES KH.1974; CEREAL CHEM.; U.S.A.; DA. 1974; VOL. 51; NO 4; PP. 500-508; BIBL. 5 REF.Article

"BAKING STRENGTH INDEX" AND THE RELATION OF PROTEIN CONTENT TO LOAF VOLUME = L'INDICE DE FORCE BOULANGERE ET LA RELATION ENTRE TENEUR EN PROTEINE ET VOLUME DU PAINTIPPLES KH; KILBORN RH.1974; CANAD. J. PLANT SCI.; CANADA; DA. 1974; VOL. 54; NO 2; PP. 231-234; ABS. FR.; BIBL. 5 REF.Article

A DOUGH SHEETING AND MOLDING PROPERTY INDICATORKILBORN RH; PRESTON KR.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 3; PP. 171-174; BIBL. 6 REF.Article

"UNMIXING", THE DISORIENTATION OF DEVELOPED BREAD DOUGHS BY SLOW SPEED MIXING = "DEPETRISSAGE", MODIFICATION DU SENS D'EVOLUTION DES PATES A PAIN DEVELOPPEES SOUS L'ACTION D'UN PETRISSAGE A FAIBLE VITESSETIPPLES KH; KILBORN RH.1975; CEREAL CHEM.; U.S.A.; DA. 1975; VOL. 52; NO 2; PP. 248-262; BIBL. 7 REF.Article

THE GRL PILOT MILL. II: PHYSICAL DOUGH AND BAKING PROPERTIES OF FLOUR STREAMS MILLED FROM CANADIAN RED SPRING WHEATSPRESTON KR; KILBORN RH; BLACK HC et al.1982; CAN. INST. FOOD. SCI. TECHNOL. J.; ISSN 0315-5463; CAN; DA. 1982; VOL. 15; NO 1; PP. 29-36; ABS. FRE; BIBL. 9 REF.Article

SPONGE- AND-DOUGH BREAD. I: REDUCTION OF FERMENTATION TIME AND BROMATE REQUIREMENT BY THE INCORPORATION OF SALT IN THE SPONGEKILBORN RH; NOMURA S; PRESTON KR et al.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 6; PP. 508-512; BIBL. 11 REF.Article

GRAIN RESEARCH LABORATORY COMPRESSION TESTER : ITS DESCRIPTION AND APPLICATION TO MEASUREMENT OF BREAD-CRUMB PROPERTIES. = L'INSTRUMENT DE MESURE DE COMPRESSION DU GRAIN RESEARCH LABORATORY : DESCRIPTION ET APPLICATION A LA MESURE DES PROPRIETES DE LA MIE DE PAINKILBORN RH; TIPPLES KH; PRESTON KR et al.1983; CEREAL CHEMISTRY.; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 2; PP. 134-138; BIBL. 19 REF.; 7 FIG./2 TABL.Article

COMPARISON OF GLUTEN STRENGTH, MIXING PROPERTIES, BAKING QUALITY AND SPAGHETTI QUALITY OF SOME CANADIAN DURUM AND COMMON WHEATSDEXTER JE; MATSUO RR; PRESTON KR et al.1981; CAN. INST. FOOD SCI. TECHNOL. J.; ISSN 0315-5463; CAN; DA. 1981; VOL. 14; NO 2; PP. 108-111; ABS. FRE; BIBL. 22 REF.Article

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