Rheological characterization of raw and roasted green gram pastesVEENA, R; BHATTACHARYA, Sila.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 46, Num 1, pp 260-266, issn 0023-6438, 7 p.Article

Test to determine the optimum water absorption for saltine cracker doughs = Un test pour la détermination de l'absorption optimale d'eau de la pâte pour crackers salésROGERS, D. E; HOSENEY, R. C.Cereal chemistry. 1987, Vol 64, Num 6, pp 370-372, issn 0009-0352Article

Geflushte Pigmentpasten = Pâtes pigmentaires «flushées» = Flushed pigment pastesSCHWEGMANN, B; HEIN, G.Farbe + Lack. 1984, Vol 90, Num 3, pp 175-176, issn 0014-7699Article

Surgélation des produits à base de pâtesDEVEAUX, R.Revue générale du Froid. 1984, Vol 74, Num 3, pp 145-149, issn 0035-3205Article

FOLKLORE ON DISPLAY : THE AUTHENTICITY DEBATE REVISITEDTVEIT, Eva-Marie.Studia ethnologica Croatica. 2007, Vol 19, pp 293-302, issn 1330-3627, 10 p.Article

Chemical changes in nitrogenous compounds during fermentation of sour doughs and bread doughs = Modifications chimiques des composés azotés au cours de la fermentation de la pâte au levain et de la pâte à painDE BARBER, C. B; COLLAR, C; PRIETO, J. A et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1989, Vol 189, Num 1, pp 12-15, issn 0044-3026Conference Paper

Factors affecting the Bostwick fluidity of corn flour/water systems = Les facteurs influençant la fluidité de Bostwick dans des systèmes d'eau et de farine de maïsFOEHSE, K. B; HOSENEY, R. C.Cereal chemistry. 1988, Vol 65, Num 6, pp 497-500, issn 0009-0352Article

Measurement of past yield by cone penetrationBENBOW, J. J; BRIDGWATER, J.Chemical engineering science. 1987, Vol 42, Num 4, pp 915-919, issn 0009-2509Conference Paper

Kinematic waves in a liquefied pasteTURNER, G. A; VADKE, V. S.Journal of sound and vibration. 1986, Vol 104, Num 3, pp 483-496, issn 0022-460XArticle

Do-Corder studies in dough development. I. Interactions of water absorption, sulfhydryl level, and free lipid content in heated dough = Etudes, avec le Do-Corder, du développement de la pâte. I. Interactions entre l'absorption d'eau, le nombre de groupements sulfhydryles et la teneur en lipides libres de la pâte chaufféeENDO, S; TANAKA, K; NAGAO, S et al.Cereal chemistry. 1984, Vol 61, Num 2, pp 112-116, issn 0009-0352Article

Macinare ad umido, disperdere, emulsionare in medi pastosi = Broyage humide, dispersion, émulsification des produits pâteux = Wet grinding, dispersing, emulsifying of paste productsHEUSS, A.Prodotto chimico & aerosol selezione. 1983, Num 10, pp 47-50, issn 0032-9673Article

Anaphylaxis to sesame pastePANIZZOLO, Cristina; TURA, Maria; BARBATO, Angelo et al.European annals of allergy and clinical immunology. 2005, Vol 37, Num 1, pp 34-35, issn 1764-1489, 2 p.Article

Level of Chemical and Microbiological Contaminations in Chili Bo (Paste)AQILAH MOHD ZAINI, Nurul; HAZEERA HARITH, Hanis; TAIWO OLUSESAN, Akanbi et al.Journal of food protection. 2010, Vol 73, Num 3, pp 541-546, issn 0362-028X, 6 p.Article

Evaluation of sulfhydryl oxidase as a strengthening agent for wheat flour dough = Evaluation de la sulfhydryle oxydase comme agent de durcissement de la pâte de bléKAUFMAN, S. P; FENNEMA, O.Cereal chemistry. 1987, Vol 64, Num 3, pp 172-176, issn 0009-0352Article

A mechanical device for flattening of dough for making chapaties = Appareil mécanique pour aplatir la pâte destinée à la fabrication de chapattiesKANNUR, S. B; PRAHLAD, K; SUBRAMANIAN, V et al.Journal of food science and technology (Mysore). 1985, Vol 22, Num 1, pp 60-61, issn 0022-1155Article

Mélange de pâtes = Paste mixingLE LAN, A.Généralités: sciences fondamentales, génie industriel. sd, pp 1-14Book Chapter

ANALYSIS OF STRESS―STRAIN BEHAVIOR OF ALASKA POLLOCK SURIMI PASTE AT CONSTANT MOISTURE CONTENTWON BYONG YOON; PARK, Jae W.Journal of texture studies. 2011, Vol 42, Num 6, pp 430-434, issn 0022-4901, 5 p.Article

Preparation of Nonfragmented, Completely Amorphous, Pregelatinized Maize Starches and Determination of the Effects of Fragmentation on the Adhesiveness of Their PastesAMELIA, Irma; BEMILLER, James N.Stärke (Weinheim). 2009, Vol 61, Num 12, pp 696-701, issn 0038-9056, 6 p.Article

Determination of L-ascorbyl 6-palmitate in bread using reverse-phase high-performance liquid chromatography (HPLC) with electrochemical (EC) detection = Dosage du palmitate-6 de L-ascorbyle dans le pain par chromatographie liquide haute performance en phase inverse (CLHP) à détection électrochimiqueHUNG, T. T; SEIB, P. A; KRAMER, K. J et al.Journal of food science. 1987, Vol 52, Num 4, pp 948-974, issn 0022-1147, 7 p.Article

Rheology of potato starch chemically modified with microwave-assisted reactionsSTAROSZCZYK, H; FIEDOROWICZ, M; OPALINSKA-PISKORZ, J et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 53, Num 1, pp 249-254, issn 0023-6438, 6 p.Article

Extrusion behaviour of cohesive potato starch pastes: II. Microstructure-process interactionsCHEYNE, A; BARNES, J; GEDNEY, S et al.Journal of food engineering. 2005, Vol 66, Num 1, pp 13-24, issn 0260-8774, 12 p.Article

Physicochemical properties of starch isolated from Antiaris africana seeds in comparison with maize starchNWOKOCHA, Louis M; NWOKOCHA, Kate E; WILLIAMS, Peter A et al.Stärke (Weinheim). 2012, Vol 64, Num 3-4, pp 246-254, issn 0038-9056, 9 p.Article

EXPRESSING PAST ACTIONS AND STATES IN BENGALIRACOVA, Anna.Asian and African studies (Bratislava). 2009, Vol 18, Num 2, pp 190-209, issn 1335-1257, 20 p.Article

Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blendsARSLAN, E; YENER, M. E; ESIN, A et al.Journal of food engineering. 2005, Vol 69, Num 2, pp 167-172, issn 0260-8774, 6 p.Article

Intensive mixing cascade for anode paste preparationHOHL, B.Interceram. 2005, pp 42-44, issn 0020-5214, 3 p., NSArticle