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

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

Profils thermiques et hygrométriques dans les fours industriels de cuisson de produits céréaliers = Thermal and hygrometric profiles in industrial ovensBRUNET, P; TRYSTRAM, G; MARCHAND, B et al.Industries alimentaires et agricoles. 1987, Vol 104, Num 10, pp 891-900, issn 0019-9311Article

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

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

Development of a Benchtop Baking Method for Chemically Leavened Crackers II. Validation of the MethodKWEON, Meera; SLADE, Louise; LEVINE, Harry et al.Cereal chemistry. 2011, Vol 88, Num 1, pp 25-30, issn 0009-0352, 6 p.Article

The Use of Potassium Bromate by the Commercial Baking IndustryGELROTH, J; SANDERS, L; COGSWELL, T et al.Cereal foods world. 2009, Vol 54, Num 5, pp 205-209, issn 0146-6283, 5 p.Article

Control vector parameterization with sensitivity based refinement applied to baking optimizationHADIYANTO, H; ESUELD, D. C; BOOM, R. M et al.Food and bioproducts processing. 2008, Vol 86, Num 2, pp 130-141, issn 0960-3085, 12 p.Conference Paper

Measurement of contour and volume changes during cake bakingWHITAKER, A. M; BARRINGER, S. A.Cereal chemistry. 2004, Vol 81, Num 2, pp 177-181, issn 0009-0352, 5 p.Article

Development of a Benchtop Baking Method for Chemically Leavened Crackers. I. Identification of a Diagnostic Formula and ProcedureKWEON, Meera; SLADE, Louise; LEVINE, Harry et al.Cereal chemistry. 2011, Vol 88, Num 1, pp 19-24, issn 0009-0352, 6 p.Article

The new sanitation standard for baking equipmentGIESECKE, Anne G.Cereal foods world. 2004, Vol 49, Num 2, pp 83-85, issn 0146-6283, 3 p.Article

A research note. Monitoring food product temperatures during convective heating : implications for research procedures = Note de recherche. Contrôle de la température du produit au cours de la cuisson par convection : implications pour les méthodes de rechercheUNKLESBAY, N. F; BROWN, N. E; MATTHEWS, M. E et al.Journal of food science. 1987, Vol 52, Num 5, pp 1438-1439, issn 0022-1147Article

Development of dynamic modulus and cell opening of dough during bakingAJAY PAL SINGH; BHATTACHARYA, Mrinal.Journal of texture studies. 2005, Vol 36, Num 1, pp 44-67, issn 0022-4901, 24 p.Article

A research note. A quality comparison of devil's food and yellow cakes baked in a microwave/convection versus a conventional oven = Note de recherche. Comparaison de la qualité des gâteaux aromatisés ou non au chocolat et cuits dans un four à microondes et convection ou dans un four conventionnelSTINSON, C. T.Journal of food science. 1986, Vol 51, Num 6, pp 1578-1579, issn 0022-1147Article

Distribution of redox enzymes in millstreams and relationships to chemical and baking properties of flourEVERY, D; SIMMONS, L. D; ROSS, M. P et al.Cereal chemistry. 2006, Vol 83, Num 1, pp 62-68, issn 0009-0352, 7 p.Article

Sensory quality of turkey rolls roasted at two temperatures and reheated with varying sauces in three types of institutional ovens = Qualité organoleptique des roulés de viande de dinde rôtis à deux températures et réchauffés avec différentes sauces, dans trois types de fours de restauration collectiveCREMER, M. L; HARTLEY, S. K.Journal of food science. 1988, Vol 53, Num 6, pp 1605-1609, issn 0022-1147Article

Novel Ha Locus, Pina-D1c/Pinb-D1h, Affects Soft White Spring Wheat Milling and BakingREYNOLDS, Nicholas P; MARTIN, John M; GIROUX, Michael J et al.Cereal chemistry. 2010, Vol 87, Num 3, pp 237-242, issn 0009-0352, 6 p.Article

Resist baking conversion from wafers to mask- substratesKOBAYASHI, Hideo.Proceedings of SPIE, the International Society for Optical Engineering. 2006, issn 0277-786X, isbn 0-8194-5853-8, 2Vol, Part 1, 408-415Conference Paper

Cholesterol and selected attributes of pork tenderloin steaks heated by conventional, convection, and microwave ovens to two internal endpoint temperatures = Teneur en cholestérol et critères de qualité des steaks de filet de porc cuits dans des fours conventionnels, à convection ou à microondes jusqu'à deux températures «à coeur» finalesPRUSA, K. J; HUGHES, K. V.Journal of food science. 1986, Vol 51, Num 5, pp 1139-1140, issn 0022-1147Article

Numerical simulations of thin films thermal flowHUNG LIAO; CALE, T. S.Thin solid films. 1994, Vol 253, Num 1-2, pp 419-424, issn 0040-6090Conference Paper

Neuer automatic-backofentyp mit geringem Platzbedarf = New automatic baking oven with small floor space requiredLIPPELT, W.Getreide, Mehl und Brot (1972). 1992, Vol 46, Num 8, pp 241-242, issn 0367-4177Article

Cookie- Versus Cracker-Baking-What's the Difference? Flour Functionality Requirements Explored by SRC and AlveographyKWEON, Meera; SLADE, Louise; LEVINE, Harry et al.Critical reviews in food science and nutrition. 2014, Vol 54, Num 1-3, pp 115-138, issn 1040-8398, 24 p.Article

Effects of Transglutaminase on Rheology, Microstructure, and Baking Properties of Frozen DoughHUANG, W. N; YUAN, Y. L; KIM, Y. S et al.Cereal chemistry. 2008, Vol 85, Num 3, pp 301-306, issn 0009-0352, 6 p.Article

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