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Evaluation of the protein quality of food mixes in albino rats = Evaluation, chez les rats albinos, de la qualité protéique de mélanges alimentairesLINA, S; REDDY, P. R.Nutrition reports international. 1983, Vol 27, Num 4, pp 681-687, issn 0029-6635Article

POUR GARDER LA LIGNE ET RESTER EN BONNE SANTE, POURQUOI PAS DU PAIN, DES PATES OU DES BISCOTTES.COGNARD J; DUPIN H.1978; CAH. NUTRIT. DIET.; FR.; DA. 1978; VOL. 13; NO 1; PP. 17-20; BIBL. 5 REF.Article

MICROBIAL HAJARDS ASSOCIATED WITH BEAN SPROUTINGANDREWS WH; MISLIVEC PB; WILSON PB et al.1982; J. ASSOC. OFF. ANAL. CHEM.; ISSN 0004-5756; USA; DA. 1982; VOL. 65; NO 2; PP. 241-248; BIBL. 42 REF.Conference Paper

LE PAIN, VALEUR NUTRITIONNELLE ET HYGIENIQUE.GOUNELLE DE PONTANEL H; PRANDINI JARRE D.1977; REV. FR. DIET.; FR.; DA. 1977; VOL. 21; NO 83; PP. 33-34Article

Almonds for Nutritious and Delightful Breakfast CerealsSHELKE, K; MILLER, R. A.Cereal foods world. 2012, Vol 57, Num 2, pp 64-67, issn 0146-6283, 4 p.Article

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

Bestimmung der Stippen im Hartweizengriess = Speck counting in durum semolinasEVERS, Anthony; ERDENTUG, Aytun.Getreide, Mehl und Brot (1972). 2003, Vol 57, Num 2, pp 82-84, issn 0367-4177, 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

System und Imagestandards in «Heissen Läden» = System and image standard in «hot shops»DITSCH, P.Getreide, Mehl und Brot (1972). 1994, Vol 48, Num 3, pp 53-55, issn 0367-4177Article

Mais, Maismahlprodukte und Maisextrudate―ein Übersicht = Corn, corn milled products and corn extrudatesSCHNEEWEISS, V.Getreide, Mehl und Brot (1972). 1992, Vol 46, Num 1, pp 14-17, issn 0367-4177Article

Formulating «lite» bakery foods with sweetenersHEGENBART, S.Prepared foods. 1990, Vol 159, Num 7, pp 97-98, issn 0747-2536, 2 p.Article

Corn food products intrinsically labeled with zinc-65 for studies on bioavailability of zinc in humans = Des produits alimentaires à base de maïs marqué intrinséquement par le zinc 65 pour l'étude de la bioassimilabilité du zinc chez l'hommeGARCIA, W. J; PEPLINSKI, A. J; ANDERSON, R. A et al.Cereal chemistry. 1984, Vol 61, Num 4, pp 360-362, issn 0009-0352Article

Starch and non-starch polysaccharides in some cereal foods = Polysaccharides amylacés et non amylacés dans quelques produits céréaliersENGLYST, H. N; ANDERSON, V; CUMMINGS, J. H et al.Journal of the science of food and agriculture. 1983, Vol 34, Num 12, pp 1434-1440, issn 0022-5142Article

Endogenous and Enhanced Oxidative Cross-Linking in Wheat Flour Mill StreamsRAMSEYER, Daniel D; BETTGE, Arthur D; MORRIS, Craig F et al.Cereal chemistry. 2011, Vol 88, Num 2, pp 217-222, issn 0009-0352, 6 p.Article

Sustainabitity: Addressing the Life Cycle of Cereal Food ProductsBALDWIN, C.Cereal foods world. 2010, Vol 55, Num 4, pp 177-179, issn 0146-6283, 3 p.Article

GELLING BEHAVIOR OF RICE FLOUR DISPERSIONS AT DIFFERENT CONCENTRATIONS OF SOLIDS AND TIME OF HEATINGKAPRI, Alka; BHATTACHARYA, Suvendu.Journal of texture studies. 2008, Vol 39, Num 3, pp 231-251, issn 0022-4901, 21 p.Article

Effect of additives on rheological characteristics and quality of wheat flour parottaINDRANI, D; VENKATESWARA RAO, G.Journal of texture studies. 2006, Vol 37, Num 3, pp 315-338, issn 0022-4901, 24 p.Article

Gradual incorporation of whole-grain flour into grain-based productsMARQUART, Len; HING WAN CHAN; ORSTED, Mary et al.Cereal foods world. 2006, Vol 51, Num 3, pp 114-117, issn 0146-6283, 4 p.Article

Omega-3 health : Significance of cereal food productsBIBUS, D.Cereal foods world. 2006, Vol 51, Num 5, issn 0146-6283, 260-263 [3 p.]Article

Genotype and environmental influences on pasting properties of rice flourMINH-CHAU DANG, Jennifer; COPELAND, Les.Cereal chemistry. 2004, Vol 81, Num 4, pp 486-489, issn 0009-0352, 4 p.Article

Neue Möglichkeiten der hydrothermischen Behandlung von Getreide und Getreideprodukten = New possibilities of hydrothermic treatment of cereals and cereals productsLEHRACK, U; VOLK, J.Getreide, Mehl und Brot (1972). 1992, Vol 46, Num 9, pp 268-273, issn 0367-4177Article

Wirkung und Einsatz von Lactose (Milchzucker) bei der Herstellung Feiner Backwaren = Effect and use of lactose in fine bread, cake and pastry manufacturingBRACK, G.Zucker- und Süsswaren-Wirtschaft. 1992, Vol 45, Num 6, pp 216-220, issn 0373-0204Article

Development of an extrusion cooked corn-buckwheat flaked ready-to-eat cerealPAPOTTO, G; VIRTUCIO, L; MONDARDINI, L et al.Cereal foods world. 1990, Vol 35, Num 12, pp 1157-1159, issn 0146-6283Article

Determination of lipoxidase in wheat germJIACHUN ZHOU; XINGBO SU; XIAOYAN SHEN et al.Cereal foods world. 2007, Vol 52, Num 2, pp 75-77, issn 0146-6283, 3 p.Article