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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

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

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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

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

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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

MULTI-OBJECTIVE OPTIMIZATION TO IMPROVE THE PRODUCT RANGE OF BAKING SYSTEMSHADIYANTO; BOOM, R. M; VAN STRATEN, G et al.Journal of food process engineering. 2009, Vol 32, Num 5, pp 709-729, issn 0145-8876, 21 p.Article

Glycolipid content as a breadmaking quality determinant in flours from New Zealand wheat blends = La teneur en glycolipides comme facteur déterminant l'aptitude boulangère des mélanges de farines de blé de Nouvelle-ZélandeLARSEN, N. G; HUMPHREY-TAYLOR, V. J; BARUCH, D. W et al.Journal of cereal science (Print). 1989, Vol 9, Num 2, pp 149-157, issn 0733-5210Article

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Qualität der Roggen- und Weizenmahlerzeugnisse im Getreidewirtschaftsjahr 1984/85 = Qualité des produits de mouture du seigle et du blé de la campagne céréalière 1984/85 = Quality of rye and wheat flours in the economic year 1984/85SEIBEL, W; BRUMMER, J. M; MORGENSTERN, G et al.Getreide, Mehl und Brot (1972). 1986, Vol 40, Num 4, pp 103-107, issn 0367-4177Article

Uninteded Consequences of Ethanol : Anticipating the Impact on Commercial BakingKUK, T.Cereal foods world. 2007, Vol 52, Num 6, issn 0146-6283, 304, 306 [2 p.]Article

Measurements of accompanying air, specific surface area and micropore volume of some flour particles = Mesures de l'air associé aux particules, de l'aire spécifique et du volume des micropores de quelques particules de farineSHIMIYA, Y; YANO, T.Agricultural and biological chemistry. 1987, Vol 51, Num 1, pp 25-30, issn 0002-1369Article

Dough characteristics of Irish wheat varieties II. Aeration profile and baking qualityKTENIOUDAKI, A; BUTLER, F; GALLAGHER, E et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 3, pp 602-610, issn 0023-6438, 9 p.Article

The effect of frost damage on the milling and baking quality of red spring wheatDEXTREX, J. E; MARTIN, D. G; PRESTON, K. R et al.Cereal chemistry. 1985, Vol 62, Num 2, pp 75-80, issn 0009-0352Article

Bread-making potential of straight-grade and whole-wheat flours of Triumph and Eage-Plainsman V hard red winter wheats = Aptitude boulangère de farines complètes et de farines faibles de blé d'hiver Hard Red cultivars Triumph et Eagle-Plainsman VMODER, G. J. JR; FINNEY, K. F; BRUINSMA, B. L et al.Cereal chemistry. 1984, Vol 61, Num 4, pp 269-273, issn 0009-0352Article

Effects of wheat sourdough process on the quality of mixed oat-wheat breadFLANDER, L; SUORTTI, T; KATINA, K et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 3, pp 656-664, issn 0023-6438, 9 p.Article

A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: Total risk calculationACAR, Ozge Cetinkaya; GÖKMEN, Vural.Journal of food engineering. 2010, Vol 100, Num 4, pp 642-648, issn 0260-8774, 7 p.Article