Effect of several treatments on the oligosaccharide content of a brazilian soybean variety [Glycine max. (L.) Merril] = Effet de différents traitements sur la teneur en oligosaccharides d'une variété brésilienne de soja [Glycine max. (L.) Merril]DE LOURDES PIRES BIANCHI, M; CANDIDO SILVA, H; APARECIDA POURCHET CAMPOS, M et al.Journal of agricultural and food chemistry (Print). 1983, Vol 31, Num 6, pp 1363-1364, issn 0021-8561Article

A research note. Water-holding capacity in hard-to-cook beans (Phaseolus vulgaris) : effect of pH and ionic strength = Note de recherche. Capacité de rétention d'eau des haricots difficiles à cuire (Phaseolus vulgaris) : effets du pH et de la force ioniqueGARCIA-VELA, L. A; STANLEY, D. W.Journal of food science. 1989, Vol 54, Num 4, pp 1080-1081, issn 0022-1147Article

Effect of steeping on the chemical structure of corn hull hemicellulose = Effet du trempage sur la structure chimique de l'hémicellulose de son de maïsGHALI, Y; EL-SAYED, O. H; FARAG, R et al.Stärke. 1984, Vol 36, Num 1, pp 23-26, issn 0038-9056Article

The effect of ice-cream-scoop water on the hygiene of ice creamWILSON, I. G; HEANEY, J. C. N; WEATHERUP, S. T. C et al.Epidemiology and infection. 1997, Vol 119, Num 1, pp 35-40, issn 0950-2688Article

WATER ABSORPTION CHARACTERISTICS OF APRICOT KERNELS DURING SOAKINGCELEN, I. H; KAYISOGLU, B; KAYISOGLU, S et al.Journal of food process engineering. 2008, Vol 31, Num 5, pp 711-720, issn 0145-8876, 10 p.Article

Nature of the semihard seed characteristic in snap beans = Nature des caractéristiques des graines demi-dures de haricotsHOLUBOWICZ, R; TAYLOR, A. G; GOFFINET, M. C et al.Journal of the American Society for Horticultural Science. 1988, Vol 113, Num 2, pp 248-252, issn 0003-1062Article

A theoretical approach to the tempering of grains = Approche théorique du tempérage des céréalesHSU, K. H.Cereal chemistry. 1984, Vol 61, Num 5, pp 466-470, issn 0009-0352Article

Cultivar, processing, and storage effects on pecan kernel color = Effets du cultivar, de la préparation et du stockage sur la couleur des noix de pécaneFORBUS, W. R. JR; SENTER, S. D; WILSON, R. L et al.Journal of food science. 1983, Vol 48, Num 6, pp 1646-1649, issn 0022-1147Article

Effects of high-pressure application on subsequent atmospheric soaking of cornSUNDARAM GUNASEKARAN.Journal of food process engineering. 1992, Vol 15, Num 3, pp 159-167, issn 0145-8876Article

Objectionable flavor of soy milk developed during the soaking of soybeans and its control = La flaveur désagréable du jus de soja formée au cours du trempage du soja et son contrôleMATSUURA, M; OBATA, A; FUKUSHIMA, D et al.Journal of food science. 1989, Vol 54, Num 3, pp 602-605, issn 0022-1147Article

Effect of water on nitrosamine formation in fried bacon = Effet de l'eau sur la formation de nitrosamines dans le lard fritOSDARDAHL, B. G.Food additives and contaminants. 1988, Vol 5, Num 1, pp 33-37, issn 0265-203XArticle

The significance of insoluble protein solubilization in corn steeping = La signification de la solubilisation des protéines insolubles au cours du trempage du maïsBISS, R; COGAN, U.Cereal chemistry. 1988, Vol 65, Num 4, pp 281-284, issn 0009-0352Article

Effects of the retting of cassava on product yield and cyanide detoxication = Effets du rouissage du manioc sur le rendement du produit et la détoxification du cyanureAYERNOR, G. S.Journal of Food Technology. 1985, Vol 20, Num 1, pp 89-96, issn 0022-1163Article

FACTORS AFFECTING WATER UPTAKE OF SOYBEANS DURING SOAKING = FACTEURS INFLUANT SUR L'ABSORPTION D'EAU DES GRAINES DE SOJA LORS DU TREMPAGEHSU KH; KIM CJ; WILSON LA et al.1983; CEREAL CHEMISTRY; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 3; PP. 208-211; BIBL. 27 REF.; 9 FIG.Article

THE ROLE OF DISSOLVED OXYGEN IN THE IMPROVEMENT OF COLD SOAKING PROCESS OF PADDY. = LE ROLE DE L'OXYGENE DISSOUS DANS L'AMELIORATION DU PROCESSUS DE TREMPAGE A FROID DU PADDYVASAN BS; KUMARAVEL S.1982; JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 1; PP. 31-34; BIBL. 10 REF.; 3 TABL.Article

A QUICK DIP PRODUCES PLASTIC OR RUBBER PARTSSTEDFELD R.1979; MATER. ENG.; ISSN 0025-5319; USA; DA. 1979; VOL. 89; NO 6; PP. 30-35Article

THE SWELLING OF FIBRE BUILDING BOARDS ON IMMERSION IN WATERBRISTOW A.1972; SVENSK PAPPERSTIDNG; SVERIGE; DA. 1972; VOL. 75; NO 21; PP. 847-852; ABS. SUEDOIS ALLEM.; BIBL. 10 REF.Serial Issue

HARD-TO-COOK PHENOMENON IN BEANS: EFFECTS OF ACCELERATED STORAGE ON WATER ABSORPTION AND COOKING TIMEJACKSON GM; VARRIANO MARSTON E.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 3; PP. 799-803; BIBL. 15 REF.Article

Hydration Dynamics of Durum Wheat Endosperm as Studied by Magnetic Resonance Imaging and Soaking ExperimentsKRATZER, A; HANDSCHIN, S; LEHMANN, V et al.Cereal chemistry. 2008, Vol 85, Num 5, pp 660-666, issn 0009-0352, 7 p.Article

Untersuchungen über den Einfluss der Vibrationsnetzung auf die Abstehzeit von Weizen = Investigations on the influence of the vibration-tempering on the tempering time of wheatZWINGELBERG, H.Getreide, Mehl und Brot (1972). 1992, Vol 46, Num 11, pp 330-336, issn 0367-4177Article

Quantitation of water absorption, swelling, and drying of biological materials. Soaking of rice and soaking and drying of wood = Quantification de l'absorption d'eau, du gonflement et du séchage de matériaux biologiques. Le trempage du riz et le trempage-séchage du boisCHRASTIL, J.Journal of agricultural and food chemistry (Print). 1989, Vol 37, Num 4, pp 965-968, issn 0021-8561Article

Effects of water rinses after calcium chloride dips, with and without additives, on the control of bitter pit of apples = Effet du rinçage à l'eau après trempage dans du chlorure de calcium, avec ou sans additifs, sur la lutte contre la tache amère des pommesSCOTT, K. J; OÊLOUGHLIN, J; ENGLAND, B et al.Australian journal of agricultural research. 1985, Vol 36, Num 2, pp 305-313, issn 0004-9409Article

NEUE TAUCH- UND SETZANLAGE FUER GETROCKNETE STEINZEUGROEHREN. = NOUVELLE INSTALLATION DE TREMPAGE ET DE CHARGEMENT DE TUYAUX DE GRES SECSRICHTER W.1976; KERAM. Z.,; DTSCH.; DA. 1976; VOL. 28; NO 11; PP. 581-583; ABS. ANGL. FR.Article

PENETRABILITY AND STRENGTH OF WHITE SPRUCE AFTER PONDINGUNLIGIL HH.1972; FOREST PROD. J.; U.S.A.; DA. 1972; VOL. 22; NO 9; PP. 92-100; BIBL. 21 REF.Serial Issue

Effect of presoaking on cooking time and texture of raw and parboiled riceSOWBHAGYA, C. M; ZAKIUDDIN ALI, S.Journal of food science and technology (Mysore). 1991, Vol 28, Num 2, pp 76-80, issn 0022-1155Article