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TRAVAIL DE COUPE DU BISCUIT SEMI FINIKHROMEENKOV VM; SOLOV'EV NN.1978; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; SUN; DA. 1978; NO 3; PP. 149-150Article

STANDARDISIERUNG EINES BACKVERSUCHS FUER HARTKEKS. = NORMALISATION D'UN ESSAI DE CUISSON POUR LES BISCUITS SECSSEIBEL W; LUDEWIG HG; BRETSCHNEIDER F et al.1976; GETREIDE MEHL BROT; DTSCH.; DA. 1976; VOL. 30; NO 4; PP. 101-105; BIBL. 20 REF.Article

SUR UNE DEMANDE D'AUTORISATION D'EMPLOI DE LA L-CYSTEINE ET DE SON CHLORHYDRATE EN BISCUITERIE ET EN PATISSERIEVIGNERON M.1978; BULL. ACAD. NATION. MED.; FRA; DA. 1978; VOL. 162; NO 6; PP. 584-585Article

AN APPLICATION OF THE ULTRASONIC PULSE ECHO TECHNIQUE TO THE MEASUREMENT OF CRISPNESS OF BISCUITSPOVEY MJW; HARDEN CA.1981; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1981; VOL. 16; NO 2; PP. 167-175; BIBL. 14 REF.Article

HINWEISE ZUR HERSTELLUNG VON KEKSEN. = OBSERVATIONS SUR LA PREPARATION DES GATEAUX SECSLUDEWIG HG.1976; REV. INTERNATION. SUCRE CONFIS.; ALLEM.; DA. 1976; VOL. 29; NO 6; PP. 184-186; BIBL. 9 REF.Article

ASPECTOS SOBRE A PRODUCAO DE BISCOITO TIPO "CRACKER": CONSIDERACOES SOBRE A MATERIA-PRIMA E O PROCESSAMENTO = ETUDE DE LA PRODUCTION DE BISCUITS DE TYPE "CRACKER": DONNEES RELATIVES A LA MATIERE PREMIERE ET AU PROCESSUS TECHNOLOGIQUEPIZZINATTO A.1979; BOL. INST. TECHNOL. ALIM.; BRA; DA. 1979; VOL. 16; NO 2; PP. 165-189; ABS. ENG; BIBL. 36 REF.Article

CORN FLOUR: USE IN COOKIESBADI SM; HOSENEY RC.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 4; PP. 495-504; BIBL. 11 REF.Article

UTILIZACAO DE MILHO OPACO-2 NO PRECESSAMENTO DE BISCOITO TIPO "MARIA" = UTILISATION DE FARINE DE MAIS OPAQUE-2 DANS LA TECHNOLOGIE DE BISCUITS DE TYPE "MARIA"VITTI P; BUENO FIGUEIREDO I; EMICO MIYA MORI E et al.1978; BOL. INST. TECNOL. ALIM.; BRA; DA. 1978; NO 59; PP. 1-14; ABS. ENG; BIBL. 14 REF.Article

REGRESSION ANALYSIS OF THIAMIN AND COLOR CHANGES IN ENRICHED COOKIES USING FACTORIAL DESIGNKEAGY PM; CONNOR MA; SCHATZKI TF et al.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 6; PP. 567-573; BIBL. 28 REF.Article

UTILIZATION OF RICE HULLS IN BRICKMAKING. AN INDUSTRIAL TRIALPEPPLINKHOUSE HJ.1980; J. AUST. CERAM. SOC.; AUS; DA. 1980; VOL. 16; NO 2; PP. 26-28; BIBL. 4 REF.Article

STABILIZACE TUKU PRO TRVANLIVE PECIVO = STABILISATION DES MATIERES GRASSES UTILISEES EN BISCUITERIESRAMKOVA D.1978; PRUMYSL POTRAVIN; CSK; DA. 1978; VOL. 29; NO 9; PP. 488-490; BIBL. 6 REF.Article

SALTINE CRACKER FLAVOR. I. CHANGES IN ORGANIC ACIDS AND SOLUBLE NITROGEN CONSTITUENTS OF CRACKER SPONGE AND DOUGH.FARIDI HA; JOHNSON JA.1978; CEREAL CHEM.; U.S.A.; DA. 1978; VOL. 55; NO 1; PP. 7-15; BIBL. 11 REF.Article

EFFECT OF BAKING ON THE PROTEIN QUALITY OF HIGH PROTEIN BISCUITS = EFFET DE LA CUISSON SUR LA QUALITE DES PROTEINES DE BISCUITS A TENEUR ELEVEE EN PROTEINESPRABHAVATHI C; USHA MS; BAINS GS et al.1973; INDIAN J. NUTRIT. DIET.; INDIA; DA. 1973; VOL. 10; NO 2; PP. 91-95; BIBL. 9 REF.Serial Issue

LANGUES DE CHAT ET "COPEAUX" DE QUALITEFEVRE P.1973; REV. FABRICANTS CONFIS. CHOCOLAT. CONFITUR. BISCUIT.; FR.; DA. 1973; VOL. 48; NO 2; PP. 37-40 (3 P.)Serial Issue

BREAD, BISCUIT AND CHAPATI MAKING QUALITY OF INDIAN TRITICALES.VENKATESWARA RAO G; RANGA RAO GCP; VATSALA CN et al.1978; J. FOOD SCI. TECHNOL.; IND; DA. 1978; VOL. 15; NO 1; PP. 11-15; BIBL. 11 REF.Article

UTILISATION D'AMYLASE EN PANIFICATION FINE ET DE PROTEASES EN BISCUITERIE SECHEDE LA GUERIVIERE JF.1972; ANN. TECHNOL. AGRIC.; FR.; DA. 1972; VOL. 21; NO 3; PP. 253-266; ABS. ANGL. ALLEM; (COMPTE RENDU TRAV. 13EME. SYMP. COMM. INT. IND. AGRIC. ALIMENT.; PARIS; 1972)Conference Paper

FRACTURE FORCE, HARDNESS AND BRITTLENESS IN CRISP BREAD, WITH A GENERALIZED REGRESSION ANALYSIS APPROACH TO INSTRUMENTAL-SENSORY COMPARISONS = FORCE DE RUPTURE, DURETE ET FRIABILITE DE BISCUITS CROUSTILLANTS, ET ESSAIS DE COMPARAISONS ENTRE METHODES INSTRUMENTALES ET SENSORIELLES PAR L'ANALYSE DE REGRESSIONANDERSSON Y; DRAKE B; GRANQUIST A et al.1973; J. TEXTURE STUD.; NETHERL.; DA. 1973; VOL. 4; NO 1; PP. 119-144; BIBL. 24 REF.Serial Issue

DETERMINATION OF THE PROTEIN CONTENT OF BREAD AND PLAIN BISCUITS BY A RAPID NON-KJELDAHL METHOD = DOSAGE DES PROTEINES DU PAIN ET DES BISCUITS SECS SUCRES PAR UNE METHODE RAPIDE DIFFERENTE DE CELLE DE KJELDAHLHOLMES MG.1975; FOOD TECHNOL. AUSTRAL.; AUSTRAL.; DA. 1975; VOL. 27; NO 1; PP. 14-15; BIBL. 2 REF.Article

ROLE DU BEURRE DANS LA FLAVEUR DES BISCUITSCHAVERON HENRI; MAQUIN FRANCIS; BEAUHAIRE JOSIANE et al.1980; ; FRA; DA. 1980; DGRST/77 7 0604; 33 P.; 30 CM; ACTION CONCERTEE: TECHNOLOGIE AGRICOLE ET ALIMENTAIREReport

Determination of Optimum Level of Factors for Producing High-Quality Biscuits Using the Taguchi MethodAL-DARRAB, Ibrahim A; KHAN, Zahid A; ISHRAT, Shiekh I et al.Journal of culinary science & technology (Print). 2009, Vol 7, Num 2-3, pp 105-118, issn 1542-8052, 14 p.Article

Die Anwendung der Textur-Profil-Analyse (TPA) zur Beurteilung der Textur von Biskuittortenböden = Utilisation of texture profile analysis for the evaluation of sponge cake textureSCHERER, R; SAPEL, J.Getreide, Mehl und Brot (1972). 1998, Vol 52, Num 6, pp 351-354, issn 0367-4177Article

Tagung für Bäckerei-TechnologieDeutsche Lebensmittel-Rundschau. 1995, Vol 91, Num 5, pp 150-152, issn 0012-0413Conference Proceedings

Heat flux measurement - bakes a better biscuit and more = La mesure de la chaleur assure une meilleure cuisson des biscuits et plusProcess engineering. 1987, Vol 68, Num 8, issn 0370-1859, 45Article

Les biscuits et gâteaux: toute une diversité = Biscuits and cakes: A large diversityDENIS, Amélie.Cahiers de nutrition et de diététique. 2011, Vol 46, Num 2, pp 86-94, issn 0007-9960, 9 p.Article

BIOAVAILABILITY OF ZINC IN COOKIES FORTIFIED WITH SOY AND ZINCRANHOTRA GS; LEE C; GELROTH JA et al.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 6; PP. 552-554; BIBL. 16 REF.Article

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