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kw.\*:("Produit céréalier")

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Potential of sourdough for healthier cereal productsKATINA, K; ARENDT, E; LIUKKONEN, K.-H et al.Trends in food science & technology (Regular ed.). 2005, Vol 16, Num 1-3, pp 104-112, issn 0924-2244, 9 p.Article

Amélioration nutritionnelle des produits céréaliers par les fibres: un challenge technologique = Nutritional improvement of cereal products by dietary fibres: A technological challengeAYMARD, Pierre.Cahiers de nutrition et de diététique. 2010, Vol 45, Num 5, pp 246-254, issn 0007-9960, 9 p.Article

Répartition, mobilité et états de l'eau dans les produits céréaliers de cuisson par résonance magnétique nucléaire = Repartition, mobility and states of water in cereal baked products studied by nuclear magnetic resonanceDesbois, Pascal; Le Botlan, Denis.1992, 170 p.Thesis

Evaluation of the protein quality of food mixes in albino rats = Evaluation, chez les rats albinos, de la qualité protéique de mélanges alimentairesLINA, S; REDDY, P. R.Nutrition reports international. 1983, Vol 27, Num 4, pp 681-687, issn 0029-6635Article

AUTOMATED METHOD FOR THE DETERMINATION OF NIACIN AND NIACINAMIDE IN CEREAL PRODUCTS: COLLABORATIVE STUDY = METHODE AUTOMATISEE POUR LE DOSAGE DE NIACINE ET NIACINAMIDE DANS LES PRODUITS CEREALIERS: ETUDE EN COLLABORATIONGROSS AF.1975; J. ASS. OFF. ANAL. CHEMISTS; U.S.A.; DA. 1975; VOL. 58; NO 4; PP. 799-803; BIBL. 6REF.Article

THE UTILIZATION OF GELLED MAIZE STARCH IN THE SMALL INTESTINE OF SHEEP = L'UTILISATION DE L'AMIDON DE MAIS EMPESE DANS L'INTESTIN GRELE DU MOUTONMAYES RW; ORSKOV ER.1974; BRIT. J. NUTRIT.; G.B.; DA. 1974; VOL. 32; NO 1; PP. 143-153; BIBL. 27REF.Article

POUR GARDER LA LIGNE ET RESTER EN BONNE SANTE, POURQUOI PAS DU PAIN, DES PATES OU DES BISCOTTES.COGNARD J; DUPIN H.1978; CAH. NUTRIT. DIET.; FR.; DA. 1978; VOL. 13; NO 1; PP. 17-20; BIBL. 5 REF.Article

DIE STELLUNG VON BROT UND GETREIDEPRODUKTEN IN DER HEUTIGEN ERNAEHRUNG = PLACE DU PAIN ET DES PRODUITS CEREALIERS DANS L'ALIMENTATION D'AUJOURD'HUIMENDEN E; ELMADFA I; HORCHLER V et al.1975; GETREIDE MEHL BROT; DTSCH.; DA. 1975; VOL. 29; NO 10; PP. 253-257; BIBL. 8REF.Article

LE PAIN, VALEUR NUTRITIONNELLE ET HYGIENIQUE.GOUNELLE DE PONTANEL H; PRANDINI JARRE D.1977; REV. FR. DIET.; FR.; DA. 1977; VOL. 21; NO 83; PP. 33-34Article

METABOLISME DES PENTOSANES DE CEREALE CHEZ LE MONOGASTRIQUEADRIAN J; ARNAL PEYROT F.1974; C.R. ACAD. AGRIC. FR.; FR.; DA. 1974; VOL. 60; NO 15; PP. 1153-1158; BIBL. 11REF.Article

METABOLISME DES PENTOSANES DE CEREALES CHEZ LE RATARNAL PEYROT F; ADRIAN J.1974; INTERNATION. J. VITAM. NUTRIT. RES.; SWITZ.; DA. 1974; VOL. 44; NO 4; PP. 543-552; ABS. ANGL.; BIBL. 27REF.Article

FERMENTATION AND RELATIVE NUTRITIVE VALUE OF RICE MEAL AND CHIPSPENKWAN TONGNUAL; FIELDS ML.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 6; PP. 1784-1785; BIBL. 14 REF.Article

Effect of additives on rheological characteristics and quality of wheat flour parottaINDRANI, D; VENKATESWARA RAO, G.Journal of texture studies. 2006, Vol 37, Num 3, pp 315-338, issn 0022-4901, 24 p.Article

Gradual incorporation of whole-grain flour into grain-based productsMARQUART, Len; HING WAN CHAN; ORSTED, Mary et al.Cereal foods world. 2006, Vol 51, Num 3, pp 114-117, issn 0146-6283, 4 p.Article

Omega-3 health : Significance of cereal food productsBIBUS, D.Cereal foods world. 2006, Vol 51, Num 5, issn 0146-6283, 260-263 [3 p.]Article

Genotype and environmental influences on pasting properties of rice flourMINH-CHAU DANG, Jennifer; COPELAND, Les.Cereal chemistry. 2004, Vol 81, Num 4, pp 486-489, issn 0009-0352, 4 p.Article

Neue Möglichkeiten der hydrothermischen Behandlung von Getreide und Getreideprodukten = New possibilities of hydrothermic treatment of cereals and cereals productsLEHRACK, U; VOLK, J.Getreide, Mehl und Brot (1972). 1992, Vol 46, Num 9, pp 268-273, issn 0367-4177Article

Wirkung und Einsatz von Lactose (Milchzucker) bei der Herstellung Feiner Backwaren = Effect and use of lactose in fine bread, cake and pastry manufacturingBRACK, G.Zucker- und Süsswaren-Wirtschaft. 1992, Vol 45, Num 6, pp 216-220, issn 0373-0204Article

Development of an extrusion cooked corn-buckwheat flaked ready-to-eat cerealPAPOTTO, G; VIRTUCIO, L; MONDARDINI, L et al.Cereal foods world. 1990, Vol 35, Num 12, pp 1157-1159, issn 0146-6283Article

Endogenous and Enhanced Oxidative Cross-Linking in Wheat Flour Mill StreamsRAMSEYER, Daniel D; BETTGE, Arthur D; MORRIS, Craig F et al.Cereal chemistry. 2011, Vol 88, Num 2, pp 217-222, issn 0009-0352, 6 p.Article

Sustainabitity: Addressing the Life Cycle of Cereal Food ProductsBALDWIN, C.Cereal foods world. 2010, Vol 55, Num 4, pp 177-179, issn 0146-6283, 3 p.Article

GELLING BEHAVIOR OF RICE FLOUR DISPERSIONS AT DIFFERENT CONCENTRATIONS OF SOLIDS AND TIME OF HEATINGKAPRI, Alka; BHATTACHARYA, Suvendu.Journal of texture studies. 2008, Vol 39, Num 3, pp 231-251, issn 0022-4901, 21 p.Article

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

Raisins in our daily breadPAYNE, T. J.Cereal foods world. 2005, Vol 50, Num 2, pp 62-64, issn 0146-6283, 3 p.Article

Bestimmung der Stippen im Hartweizengriess = Speck counting in durum semolinasEVERS, Anthony; ERDENTUG, Aytun.Getreide, Mehl und Brot (1972). 2003, Vol 57, Num 2, pp 82-84, issn 0367-4177, 3 p.Article

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