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Herstellung Feiner Backwaren mit prebiotisch wirkenden InhaltsstoffenKAISER, Heinz; KUNTZE, Renate; WOLTERSDORF, Helga et al.Getreide, Mehl und Brot (1972). 2003, Vol 57, Num 1, pp 40-49, issn 0367-4177, 10 p.Article

Acrylamidbildung in Backwaren = Develploment of acrylamide in baked productsSPRINGER, Monika; FISCHER, Thomas; LEHRACK, Annette et al.Getreide, Mehl und Brot (1972). 2003, Vol 57, Num 5, pp 274-278, issn 0367-4177, 5 p.Article

Effect of radiofrequency heating on acrylamide formation in bakery productsANESE, Monica; SOVRANO, Silvia; BORTOLOMEAZZI, Renzo et al.European food research & technology (Print). 2008, Vol 226, Num 5, pp 1197-1203, issn 1438-2377, 7 p.Article

Les industries françaises de biscuiterie, pâtisserie, biscotterie, panification fine, viennoiserieIndustries alimentaires et agricoles. 1984, Vol 101, Num 1-2, pp 19-21, issn 0019-9311Article

Use of a MS-electronic nose for prediction of early fungal spoilage of bakery productsMARIN, S; VINAIXA, M; BREZMES, J et al.International journal of food microbiology. 2007, Vol 114, Num 1, pp 10-16, issn 0168-1605, 7 p.Article

Efficacy of propionates and benzoates on the control of growth of Eurotium species in bakery products with near neutral pHMARIN, Sonia; ABELLANA, Meritxell; RULL, Francesc et al.Journal of the science of food and agriculture. 2004, Vol 84, Num 10, pp 1147-1152, issn 0022-5142, 6 p.Article

Impact of excitation and material parameters on the efficiency of ultrasonic cutting of bakery productsZAHN, Susann; SCHNEIDER, Yvonne; ZOCKER, Gregor et al.Journal of food science. 2005, Vol 70, Num 9, pp E510-E513, issn 0022-1147Article

Effect of incorporating papad khar (crude sodium carbonate) in papad doughs on the physico-chemical properties of the frying medium = Effet de l'incorporation de carbonate de sodium brut dans la pâte destinée à la fabrication de papads sur les propriétés physicochimiques du milieu de fritureCHAUDHARY, N. M; RAJGOPAL, M. V; ROY, S. P et al.Journal of food science and technology (Mysore). 1985, Vol 22, Num 2, pp 119-122, issn 0022-1155Article

Zur Entwicklung des Marktes für alternative Backwaren = Développement du marché pour dε nouveaux produits de boulangerie = Development of the market for new baked productsSTELLER, W.Getreide, Mehl und Brot (1972). 1984, Vol 38, Num 4, pp 123-126, issn 0367-4177Article

Ofen- und Beschickungssysteme zum Backen von Brot und Kleingebäck = Baking systems for bread and role productionMARSCHNER, K.Getreide, Mehl und Brot (1972). 1998, Vol 52, Num 3, pp 158-165, issn 0367-4177Article

Wirtschaftlichkeit und Kosten im Bereich des Frostens, der Gärunterbrechung und der Gärverzögerung in Bäckereien = Economie et coût dans le domaine de la congélation, de l'interruption de la fermentation, du report de la fermentation, en boulangerie = Economy and costs for freezing and controlled fermentation in bakeriesSTEUB, G.Getreide, Mehl und Brot (1972). 1984, Vol 38, Num 8, pp 235-239, issn 0367-4177Article

Nutritive value of selected variety breads and pastas = Valeur nutritive de quelques sortes de pains et de pâtes alimentairesRANHOTRA, G. S; GELROTH, J. A; NOVAK, F. A et al.Journal of the American Dietetic Association. 1984, Vol 84, Num 3, pp 322-327, issn 0002-8223Article

3-MCPD: Occurrence in bread crust and various food groups as well as formation in toastBREITLING-UTZMANN, C. M; KÖBLER, H; HERBOLZHEIMER, D et al.Deutsche Lebensmittel-Rundschau. 2003, Vol 99, Num 7, pp 280-285, issn 0012-0413, 6 p.Article

Entwicklung und Einsatzmöglichkeiten von Enzymen bei der Backwarenherstellung = Developement and utilization of enzymes with the production of baked productsSPRÖSSLER, B.Getreide, Mehl und Brot (1972). 1996, Vol 50, Num 5, pp 281-283, issn 0367-4177Article

Herstellung und Wirkung von Zusatzstoffen bei der Herstellung von Backwaren = Production and effect of additives with the production of baked productsPLASCH, G.Getreide, Mehl und Brot (1972). 1993, Vol 47, Num 5, pp 20-23, issn 0367-4177Article

New preferment concentrate and process for bakery productsLYNN, C.Food technology (Chicago). 1985, Vol 39, Num 10, pp 67-77, issn 0015-6639Article

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

Iba 2003 : Le pain gagne en valeur ajoutéGUILLON, Maria.Process (Cesson-Sévigné). 2003, Num 1198, pp 46-48, issn 0998-6650, 3 p.Article

Keine Unterschiede zwischen Ost und West = Quality testing of fine bread, cakes, and pastriesSEIBEL, W.Zucker- und Süsswaren-Wirtschaft. 1994, Vol 47, Num 6, pp 245-246, issn 0373-0204Article

The benefits of bananas in baked goodsPrepared foods. 1994, Vol 163, Num 3, issn 0747-2536, p. 68Article

Nouveaux équipements et nouvelles technologies dans les industries biscuitières et pâtissièresPRUDHOMME, J.Industries alimentaires et agricoles. 1985, Vol 102, Num 5, pp 451-456, issn 0019-9311Article

A Softer Approach to Improving the Quality of Refrigerated Bakery ProductsSARGENT, K.Cereal foods world. 2008, Vol 53, Num 6, pp 301-305, issn 0146-6283, 5 p.Article

Rezept- und Verfahrensfragen zur Herstellung von Mürbge-bäcken mit einer handwerklichen Gebäckformmaschine = Recipe and processing of wire cut bisquits with a handicraft moulding machineLUDEWIG, H. G; TIMMERMANN, H; LINDHAUER, M. G et al.Getreide, Mehl und Brot (1972). 1998, Vol 52, Num 5, pp 282-287, issn 0367-4177Article

Lactobacillus sanfrancisco sp. nov., nom. rev.WEISS, N; SCHILLINGER, U.Systematic and applied microbiology. 1984, Vol 5, Num 2, pp 230-232, issn 0723-2020Article

Challenges in formulating low-carb bread products : Snack & breakfast foodsANGELICH, A. P. R; SYMANSKI, E. V.Cereal foods world. 2004, Vol 49, Num 6, pp 326-330, issn 0146-6283, 3 p.Article

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