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De mystieke weg van Alijt Bake (1415-1455) = La voie mystique d'A. BVAN DIJK, R. T. M.Ons Geestelijk Erf. 1992, Vol 66, Num 1-2, pp 115-133Conference Paper

Optimisation of hard pretzel productionNI YAO; FLOROS, John D; SEETHARAMAN, Koushik et al.International journal of food science & technology. 2007, Vol 42, Num 3, pp 269-280, issn 0950-5423, 12 p.Article

Starch affecting anti-staling agents and their function in freestanding and pan-baked breadPURHAGEN, Jeanette K; SJÖÖ, Malin E; ELIASSON, Ann-Charlotte et al.Food hydrocolloids. 2011, Vol 25, Num 7, pp 1656-1666, issn 0268-005X, 11 p.Article

ALTERUNGS- UND VERFORMUNGSVERHALTEN VON ZWEIPHASIGEN BLECHSTAEHLENNAKAOKA K.1982; TETSU TO HAGANE; JPN; DA. 1982-07; VOL. 68; NO 9; PP. 1159-1168; BIBL. 51 REF.Article

Pie crust quality : influence of use of fractionated and reconstituted soft wheat flour of varied protein content = La qualité de la pâte à tarte après cuisson : influence de l'utilisation de farines de blé tendre, fractionnées et reconstituées, différant par leur teneur en protéinesZABIK, M. E; TIPTON, R. C.Cereal chemistry. 1989, Vol 66, Num 4, pp 313-317, issn 0009-0352Article

Characterizing physicochemical changes of cookies baked in a commercial ovenWALKER, S; SEETHARAMAN, K; GOLDSTEIN, A et al.Food research international. 2012, Vol 48, Num 1, pp 249-256, issn 0963-9969, 8 p.Article

Use of glycoside hydrolase family 8 xylanases in bakingCOLLINS, Tony; HOYOUX, Anne; DUTRON, Agnès et al.Journal of cereal science (Print). 2006, Vol 43, Num 1, pp 79-84, issn 0733-5210, 6 p.Article

Frozen doughs : freezing and thawing rates and the potential of using a combination of yeast and chemical leavening = Les pâtes congelées : vitesses de congélation et de décongélation et possibilités d'utilisation d'un mélange de levure et de poudre levanteHOLMES, J. T; HOSENEY, R. C.Cereal chemistry. 1987, Vol 64, Num 5, pp 348-351, issn 0009-0352Article

Cookie- Versus Cracker-Baking-What's the Difference? Flour Functionality Requirements Explored by SRC and AlveographyKWEON, Meera; SLADE, Louise; LEVINE, Harry et al.Critical reviews in food science and nutrition. 2014, Vol 54, Num 1-3, pp 115-138, issn 1040-8398, 24 p.Article

Determination of oxalates in Japanese taro corms using an in vitro digestion assaySAVAGE, G. P; CATHERWOOD, D. J.Food chemistry. 2007, Vol 105, Num 1, pp 383-388, issn 0308-8146, 6 p.Article

Determination of siloxanes in silicone products and potential migration to milk, formula and liquid simulantsKAI ZHANG; WONG, Jon W; BEGLEY, Timothy H et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2012, Vol 29, Num 8, pp 1311-1321, issn 1944-0049, 11 p.Article

Modeling of baking of thin layer of cake using the lumped reaction engineering approach (L-REA)PUTRANTO, Aditya; XIAO DONG CHEN; WEIBIAO ZHOU et al.Journal of food engineering. 2011, Vol 105, Num 2, pp 306-311, issn 0260-8774, 6 p.Article

Development of an improved heating system for industrial tunnel baking ovensWILLIAMSON, M. E; WILSON, D. I.Journal of food engineering. 2009, Vol 91, Num 1, pp 64-71, issn 0260-8774, 8 p.Article

Investigation into the combination effect in two-component wheat flour mixtures for bakingHORVATH-ALMASSY, K; ÖRSI, F.Acta alimentaria (Budapest). 1991, Vol 20, Num 3-4, pp 215-231, issn 0139-3006Article

Microwave, infrared and infrared-microwave combination baking of cakesSUMNU, Gulum; SAHIN, Serpil; SEVIMLI, Melike et al.Journal of food engineering. 2005, Vol 71, Num 2, pp 150-155, issn 0260-8774, 6 p.Article

Furosine is a useful indicator in pre-baked breadsCARDENAS RUIZ, Jonathan; GUERRA-HERNANDEZ, Eduardo; GARCIA-VILLANOVA, Belén et al.Journal of the science of food and agriculture. 2004, Vol 84, Num 4, pp 366-370, issn 0022-5142, 5 p.Article

Differential threshold and psychophysical power function of sweetness sensation : Applied psychophysics and prospect theory on formulating baking productsMING HSU CHANG; WEN BIN CHIOU.Journal of sensory studies. 2006, Vol 21, Num 5, pp 534-551, issn 0887-8250, 18 p.Article

A look into the future : The U.S. baking industry in the 21st centuryKUK, T.Cereal foods world. 2006, Vol 51, Num 6, issn 0146-6283, 306-310 [4 p.]Article

Effect of dimensions on the heating times and weight losses of cylindrical beef joints = Effet des dimensions sur la durée de chauffage et les pertes de poids des rôtis de boeufBURFOOT, D; GRIFFIN, W. J.International journal of food science & technology. 1988, Vol 23, Num 5, pp 487-494, issn 0950-5423Article

Sodium Reduction in the Baking IndustrySKELLERN, S; BRIGGS, M; MANNING, K et al.Cereal foods world. 2011, Vol 56, Num 5, pp 196-199, issn 0146-6283, 4 p.Article

Role of Salt in BakingMILLER, R. A; HOSENEY, R. C.Cereal foods world. 2008, Vol 53, Num 1, pp 4-6, issn 0146-6283, 3 p.Article

Beurteilung der Backqualität verschiedener Dinkelsorten = Baking quality of different spelt varietiesGRÄBER, S; KUHN, M.Getreide, Mehl und Brot (1972). 1992, Vol 46, Num 4, pp 102-108, issn 0367-4177Article

A mechanistic model for baking of unleavened aerated foodNARSIMHAN, Ganesan.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 53, Num 1, pp 146-155, issn 0023-6438, 10 p.Article

Computational fluid dynamics (CFD) investigation of air flow and temperature distribution in a small scale bread-baking ovenKHATIR, Zinedine; PATON, Joe; THOMPSON, Harvey et al.Applied energy. 2012, Vol 89, Num 1, pp 89-96, issn 0306-2619, 8 p.Conference Paper

Cereals & bakingFood Australia. 2006, Vol 58, Num 3, pp 108-108, issn 1032-5298, 1 p.Article

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