NUTRITIONAL EVALUATION OF PROTEIN QUALITY IN BREAKFAST FOODS = EVALUATION NUTRITIVE DE LA QUALITE DES PROTEINES DANS LES ALIMENTS POUR PETIT DEJEUNERHACKLER LR.1972; CEREAL CHEM.; U.S.A.; DA. 1972; VOL. 49; NO 6; PP. 677-683; BIBL. 9 REF.Serial Issue

COMPARISONS OF DRY BREAKFAST CEREALS AS PROTEIN RESOURCES: HUMAN BIOLOGICAL ASSAY AT EQUAL INTAKES OF CEREAL = COMPARAISON DES CEREALES DESHYDRATEES POUR PETIT DEJEUNER EN TANT QUE RESSOURCES PROTEIQUES: ESSAIS BIOLOGIQUES SUR L'HOMME, A CONSOMMATION EGALE DE CEREALESKIES C; FOX HM.1973; CEREAL CHEM.; U.S.A.; DA. 1973; VOL. 50; NO 2; PP. 233-239; BIBL. 20 REF.Serial Issue

TRACING THE ORIGIN OF OFF-FLAVORS IN A BREAKFAST CEREAL.HEYDANEK MG JR.1977; ANAL. CHEM.; U.S.A.; DA. 1977; VOL. 49; NO 11; PP. 901A-904A (3P.); BIBL. 1 REF.Article

SUCROSE, FRUCTOSE AND GLUCOSE CONTENTS OF CANADIAN BREAKFAST CEREALS.KORSRUD GO; TRICK KD.1977; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1977; VOL. 10; NO 2; PP. 134-137; ABS. FR.; BIBL. 4 REF.Article

THE AUTOMATED DETERMINATION OF CARBOHYDRATE. DEVELOPMENT OF A METHOD FOR AVAILABLE CARBOHYDRATES AND ITS APPLICATION TO FOODSTUFFS.HUDSON GJ; JOHN PMV; BAILEY BS et al.1976; J. SCI. FOOD AGRIC.; G.B.; DA. 1976; VOL. 27; NO 7; PP. 681-687; BIBL. 9 REF.Article

STARCH RETROGRADATION AND STARCH DAMAGE IN PARBOILED RICE AND FLAKED RICE. = RETROGRADATION DE L'AMIDON ET ENDOMMAGEMENT DE L'AMIDON DANS LE RIZ ETUVE ET LE RIZ EN FLOCONSZAKIUDDIN ALI S; BHATTACHARYA KR.1976; STAERKE; DTSCH.; DA. 1976; VOL. 28; NO 7; PP. 223-240; ABS. ALLEM. FR.; BIBL. 9 REF.Article

PREMIUMS AND COUPONS AS A POTENTIAL SOURCE OF OBJECTIONABLE FLAVOR IN CEREAL PRODUCTSHEYDANEK MG JR; WOOLFORD G; BAUGH LC et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 3; PP. 850-856; (5 P.); BIBL. 2 REF.Article

APLICACAO DO ENZIMO ALFA-AMELASE NO PROCESSAMENTO DE FARINHAS PRE-COZIDAS DE ARROZE DE MILHO EM SECADOR DO TIPO DUPLO CILINDROS ROTATIVOS = UTILISATION DE L'ALPHA-AMYLASE DANS LA FABRICATION DE FARINES PRECUITES DE RIZ OU DE MAIS PAR SECHAGE SUR DOUBLE CYLINDRE ROTATIFDE AGUIRRE JM; TRAVAGLINI DA; PEREIRA L et al.1978; BOL. INST. TECNOL. ALIM.; BRA; DA. 1978; NO 59; PP. 99-119; ABS. ENG; BIBL. 16 REF.Article

GAS-LIQUID CHROMATOGRAPHIC ANALYSIS OF SUGARS IN READY-TO-EAT BREAKFAST CEREALSLI BW; SCHUHMANN PJ.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 1; PP. 138-141; BIBL. 9 REF.Article

CALORIC VALUE OF FIBER-CONTAINING CEREAL FRACTIONS AND BREAKFAST CEREALSLOCKHART HB; LEE HS; O'MAHONY SP et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 2; PP. 372-374; BIBL. 9 REF.Article

EFFECT OF HOME AND INDUSTRIAL PROCESSING ON PROTEIN QUALITY OF BABY FOODS AND BREAKFAST CEREALSMOHAMMED AKMAL KHAN; EGGUM BO.1979; J. SCI. FOOD AGRIC.; GBR; DA. 1979; VOL. 30; NO 4; PP. 369-376; BIBL. 35 REF.Article

BIOAVAILABILITY OF IRON FROM IRON PHOSPHATES IN CEREALS AND INFANT FOODSSHAH BG; GIROUX A; BELONJE B et al.1979; J. AGRIC. FOOD CHEM.; USA; DA. 1979; VOL. 27; NO 4; PP. 845-847; BIBL. 13 REF.Article

EXTRACTION OF LIGHT FILTH FROM BARLEY, OATMEAL, AND MIXED DRY INFANT CEREALS: COLLABORATIVE STUDYDENT RG.1980; J. ASS. OFF. ANAL. CHEMISTS; USA; DA. 1980; VOL. 63; NO 2; PP. 187-188Article

DAEMPFEN UND FLOCKIEREN VON GETREIDEPRODUKTEN = TRAITEMENT A LA VAPEUR ET FLOCONNAGE DES PRODUITS CEREALIERSMIECKE W; VORWECK K.1979; GETREIDE MEHL BROT; DEU; DA. 1979; VOL. 33; NO 5; PP. 123-127Article

COMPARISON OF HIGH-PERFORMANCE LIQUID CHROMATOGRAPHIC AND SACCHAROMYCES UVARUM METHODS FOR THE DETERMINATION OF VITAMIN B₆ IN FORTIFIED BREAKFAST CEREALSGREGORY JF III.1980; J. AGRIC. FOOD CHEM.; USA; DA. 1980; VOL. 28; NO 3; PP. 486-489; BIBL. 24 REF.Article

APPLICATION OF GEL PERMEATION CHROMATOGRAPHY AND NON AQUEOUS REVERSE PHASE CHROMATOGRAPHY TO HIGH PRESSURE LIQUID CHROMATOGRAPHIC DETERMINATION OF RETINYL PALMITATE IN FORTIFIED BREAKFAST CEREALSLANDEN WO JR.1980; J. ASS. OFF. ANAL. CHEMISTS; USA; DA. 1980; VOL. 63; NO 1; PP. 131-136; BIBL. 17 REF.Article

HIGH PRESSURE LIQUID CHROMATOGRAPHIC DETERMINATION OF VITAMINS A AND E IN CEREAL PRODUCTSWIDICUS WA; KIRK JR.1979; J. ASS. OFF ANAL. CHEMISTS; USA; DA. 1979; VOL. 62; NO 3; PP. 637-641; BIBL. 18 REF.Article

ROLLED HIGH-LYSINE BARLEY IN BREAKFAST CEREAL, COOKIES, AND BREADPRENTICE N; BURGER WC; D'APPOLONIA BL et al.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 5; PP. 413-416; BIBL. 8 REF.Article

ENZYME NEUTRAL DETERGENT FIBER ANALYSIS OF SELECTED COMMERCIAL AND HOME-PREPARED FOODSWEN LI JOHN JWUANG; ZABIK ME.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 40; NO 3; PP. 924-925; BIBL. 9 REF.Article

INSTRUMENTAL ANALYSIS OF VOLATILES FROM RICE AND CORN PRODUCTSLEGENDRE MG; DUPUY HP; ORY RL et al.1978; J. AGRIC. FOOD CHEM.; USA; DA. 1978; VOL. 26; NO 5; PP. 1035-1038; BIBL. 15 REF.Article

ZUM VITAMIN B₆-ZERFALL BEI DER LAGERUNG VON LEBENSMITTELN. = PERTE EN VITAMINE B₆ LORS DE L'ENTREPOSAGE DES DENREES ALIMENTAIRESKIRCHGESSNER M; KOESTERS WW.1977; Z. LEBENSMITTEL-UNTERS. U. -FORSCH.; DTSCH.; DA. 1977; VOL. 164; NO 1; PP. 15-16; ABS. ANGL.; BIBL. 13 REF.Article

RELATIVE BIOLOGICAL VALUE OF IRON SUPPLEMENTS IN PROCESSED FOOD PRODUCTS. = VALEUR BIOLOGIQUE RELATIVE DES SUPPLEMENTS DE FER DANS LES PRODUITS ALIMENTAIRES ELABORESCOCCODRILLI GD JR; REUSSNER GH; THIESSEN R JR et al.1976; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1976; VOL. 24; NO 2; PP. 351-353; BIBL. 17 REF.Article