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kw.\*:("FARINE BLE")

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BEDEUTUNG DER LOSEN MEHLANLIEFERUNG FUER DEN BACKBETRIEB. = IMPORTANCE DE LA LIVRAISON EN VRAC DE LA FARINE POUR LA BOULANGERIE.BRAND C.1983; GETREIDE, MEHL UND BROT (1972); ISSN 0367-4177; DEU; DA. 1983; VOL. 37; NO 2; PP. 45-47Article

BEEINFLUSSUNG DER MEHLAUSBEUTE UND MEHLQUALITAET VON WEIZEN DURCH GLATTWALZEN UNTERSCHIEDLICHER BESCHAFFENHEIT. = INFLUENCE SUR LE RENDEMENT ET LA QUALITE DE LA FARINE DE BLE, DE L'EMPLOI DE CYLINDRES LISSES DE CARACTERISTIQUES DIFFERENTESZWINGELBERG H; MEYER D; GERSTENKORN P et al.1983; GETREIDE, MEHL UND BROT (1972); ISSN 0367-4177; DEU; DA. 1983; VOL. 37; NO 4; PP. 112-117; BIBL. 16 REF.; 19 FIG./5 TABL.Article

L'AUTOMATE DANS LE SILO A FARINEPERROT J.1983; INDUSTRIES DES CEREALES; ISSN 0245-4505; FRA; DA. 1983; NO 23; PP. 21-24; 4 FIG.Conference Paper

HIGH-TEMPERATURE SHORT-TIME EXTRUSION COOKING OF WHEAT STARCH AND FLOUR. 1. EFFECT OF MOISTURE AND FLOUR TYPE ON EXTRUDATE PROPERTIES. = CUISSON-EXTRUSION COURTE DUREE HAUTE TEMPERATURE DE L'AMIDON ET DE LA FARINE DE BLE. 1. EFFETS DE L'HUMIDITE ET DU TYPE DE FARINE SUR LES PROPRIETES DE L'EXTRUDAT.FAUBION JM; HOSENEY RC.1982; CEREAL CHEMISTRY.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 6; PP. 529-533; BIBL. 13 REF.; 6 FIG./23 TABL.Article

DIAGRAMMES EQUILIBRESNURET H.1981; IND. CEREAL.; FRA; DA. 1981; NO 8; PP. 21-23Article

THE RELATIONSHIP BETWEEN MOISTURE CONTENT AND EQUILIBRIUM RELATIVE HUMIDITY OF FIVE TYPES OF WHEAT FLOURHENDERSON S; PIXTON SW.1982; J. STORED PROD. RES.; ISSN 0022-474X; GBR; DA. 1982; VOL. 18; NO 1; PP. 27-30; BIBL. 3 REF.Article

LE BLE DANS LE MONDEEVERAERT G.1983; INDUSTRIES DES CEREALES; ISSN 0245-4505; FRA; DA. 1983; NO 25; PP. 41-44; 6 TABL.Article

EFFECT OF DISULPHIDE-CLEAVING REAGENTS IN THE ZELENY SEDIMENTATION TEST = EFFET DES REACTIFS ROMPANT LES LIAISONS DISULFURE LORS DU TEST DE SEDIMENTATION DE ZELENYADEYEMI IA; MULLER HG.1983; JOURNAL OF CEREAL SCIENCE; ISSN 0733-5210; GBR; DA. 1983; VOL. 1; NO 3; PP. 215-220; BIBL. 22 REF.; 2 FIG./2 TABL.Article

COMPOSITION LIPIDIQUE DE HUIT FARINES DE BLE TENDRE.BERGER M; CORIOU I.1983; INDUSTRIES DES CEREALES; ISSN 0245-4505; FRA; DA. 1983; NO 22; PP. 5-26; BIBL. 65 REF.; 6 FIG./14 TABL.Article

QUALITAET DER ROGGEN- UND WEIZENMAHLERZEUGNISSE IM GETREIDEWIRTSCHAFTSJAHR 1981/82. = QUALITE DES FARINES DE SEIGLE ET DE BLE PENDANT LA CAMPAGNE CEREALIERE 1981-82SEIBEL W; BRUMMER JM; STEPHAN H et al.1983; GETREIDE, MEHL UND BROT (1972); ISSN 0367-4177; DEU; DA. 1983; VOL. 37; NO 4; PP. 117-120; BIBL. 12 REF.; 2 FIG./8 TABL.Article

UBERPRUEFUNG DER BACKFAEHIGKEIT EXTRUDIERTER WEIZENMEHLE. PHYSIKALISCH-RHEOLOGISCHE UNTERSUCHUNG DER WEIZENMEHLE = EXAMEN DE L'APTITUDE BOULANGERE DE LA FARINE DE BLE EXTRUDEE. ETUDES PHYSIQUES ET RHEOLOGIQUES DE LA FARINE DE BLESEILER K; SCHUY A.1983; GORDIAN (1948); ISSN 0017-2243; DEU; DA. 1983; VOL. 83; NO 5; PP. 87-94; 6 P.; 3 FIG./10 TABL.Article

BAKING AND RELATED PROPERTIES OF WHEAT-OAT COMPOSITE FLOURS = PANIFICATION ET PROPRIETES AFFERENTES DES FARINES COMPOSEES DE BLE ET D'AVOINEOOMAH BD.1983; CEREAL CHEMISTRY; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 3; PP. 220-225; BIBL. 23 REF.; 7 FIG./3 TABL.Article

EFFECTS OF MICROBIOLOGICALLY PRODUCED LYSINE ON NUTRITIONAL VALUE OF WHEAT FLOUR IN RATSGALAL O; SANIA ABD EL AZIM WAHBA; ZAKI D et al.1982; NUTR. REP. INT.; ISSN 0029-6635; USA; DA. 1982; VOL. 26; NO 4; PP. 547-553; BIBL. 19 REF.Article

FLOUR CHLORINATION. 1. CHLORINE LOCATION AND QUANTITATION IN AIR-CLASSIFIED FRACTIONS AND PHYSICOCHEMICAL EFFECTS ON STARCH. = LA CHLORATION DE LA FARINE. 1. IDENTIFICATION ET DOSAGE DU CHLORE DANS LES FRACTIONS CLASSIFIEES PAR AIR ET EFFETS PHYSICOCHIMIQUES SUR L'AMIDON.HUANG G; FINN JW; VARRIANO MARSTON E et al.1982; CEREAL CHEMISTRY.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 6; PP. 496-500; BIBL. 21 REF.; 3 FIG./25 TABL.Article

FLOUR CHLORINATION. 2. EFFECTS ON WATER BINDING. = LA CHLORATION DE LA FARINE. 2. EFFETS SUR LA LIAISON DE L'EAU.HUANG G; FINN JW; VARRIANO MARSTON E et al.1982; CEREAL CHEMISTRY.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 6; PP. 500-506; BIBL. 33 REF.; 9 FIG./4 TABL.Article

CHARACTERISTICS OF BREAD AND SPONGE CAKE BAKED FROM WHEAT FLOUR EXPOSED TO GASEOUS AMMONIA. = CARACTERISTIQUES DES PAINS ET DES GATEAUX DE TYPE GENOISE OBTENUS A PARTIR DE FARINE DE BLE EXPOSEE A L'AMMONIAC.TERADA M; MINAMI J; YAMAMOTO T et al.1983; CEREAL CHEM., CEREAL CHEMISTRY.; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 1; PP. 90-92; BIBL. 2 REF.; 6 TABL.Article

EXPERIMENTAL BAKING TECHNIQUES FOR EVALUATING PACIFIC NORTHWEST WHEATS IN NORTH AFRICAN BREADS. = TECHNIQUES DE PANIFICATION EXPERIMENTALES POUR L'EVALUATION DE L'UTILISATION DES BLES DE LA COTE DU NORD OUEST DU PACIFIQUE DANS LES PAINS D'AFRIQUE DU NORD.FARIDI HA; RUBENTHALER GL.1983; CEREAL CHEMISTRY.; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 1; PP. 74-79; BIBL. 19 REF.; 2 FIG./8 TABL.Article

THE PELSHENKE TEST AND ITS VALUE IN ESTIMATING BREAD-MAKING PROPERTIES OF HARD WINTER WHEATS. = LE TEST DE PELSHENKE ET SON APTITUDE A L'EVALUATION DES PROPRIETES DE PANIFICATION DES BLES DURS D'HIVER.MONSIVAIS M; HOSENEY RC; FINNEY KF et al.1983; CEREAL CHEMISTRY.; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 1; PP. 51-55; BIBL. 19 REF.; 7 FIG./2 TABL.Article

LE FILTH-TEST.BOUCHARD V.1983; INDUSTRIES DES CEREALES.; ISSN 0245-4505; FRA; DA. 1983; NO 21; PP. 37-39; BIBL. 8 REF.Article

WIRKUNG VON ZUSATZSTOFFEN BEI ARGENTINISCHEN HANDELSMEHLEN = EFFETS DES ADDITIFS SUR LES FARINES ARGENTINESDE SA SOUZA E; BALSEIRO CA; SEIBEL W et al.1983; GETREIDE MEHL UND BROT (1972); ISSN 0367-4177; DEU; DA. 1983; VOL. 37; NO 9; PP. 274-276; BIBL. 3 REF.; 1 FIG./7 TABL.Article

HIGH-TEMPERATURE SHORT-TIME EXTRUSION COOKING OF WHEAT STARCH AND FLOUR. 2. EFFECT OF PROTEIN AND LIPID ON EXTRUDATE PROPERTIES. = CUISSON-EXTRUSION COURTE DUREE, TEMPERATURE ELEVEE DES AMIDONS ET DES FARINES DE BLE. 2. EFFET DES PROTEINES ET DES LIPIDES SUR LES PROPRIETES DE L'EXTRUDAT.FAUBION JM; HOSENEY RC.1982; CEREAL CHEMISTRY.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 6; PP. 533-537; BIBL. 7 REF.; 8 FIG./6 TABL.Article

THE NUTRIENT CONTENT OF UK WHEAT FLOURS BETWEEN 1957 AND 1980. = TENEUR EN NUTRIMENTS DES FARINES DE BLE DU ROYAUME UNI ENTRE 1957 ET 1980.WENLOCK RW.1982; JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; ISSN 0022-5142; GBR; DA. 1982; VOL. 33; NO 12; PP. 1310-1318; BIBL. 22 REF.; 6 TABL.Article

ESTUDO TECNOLOGICO DA CULTIVAR DE TRIGO NACIONAL IAC-18BA. = ETUDE TECHNOLOGIQUE DU CULTIVAR DE BLE NATIONAL IAC-18BA.VITTI P; MOREIRA RT; BAR WH et al.1982; BOLETIM DO INSTITUTO DE TECNOLOGIA DE ALIMENTOS.; ISSN 0366-0281; BRA; DA. 1982; VOL. 19; NO 2; PP. 183-194; ABS. ENG; BIBL. 17 REF.; 8 TABL.Article

ISOLIERUNG UND CHARAKTERISIERUNG DER L-ASCORBINSAEUREOXIDASE (EC 1.10.3.3) AUS WEIZENMEHL = ISOLEMENT ET CARACTERISATION DE L'ASCORBATE OXYDASE DE LA FARINE DE BLEPFEILSTICKER K; ROEUNG S.1980; Z. LEBENSM.-UNTERS. FORSCH.; ISSN 0044-3026; DEU; DA. 1980; VOL. 171; NO 6; PP. 425-429; ABS. ENG; BIBL. 21 REF.Article

TANULMANY A VALORIGRAFOS LISZTMINO"SITESRO"L = ETUDE DU CLASSEMENT QUALITATIF DES FARINES A L'AIDE DU VALORIGRAPHEVISI G.1980; ELELMISZERVIZSG. KOZL.; ISSN 0422-9576; HUN; DA. 1980; VOL. 26; NO 6; PP. 233-244; ABS. RUS/GER; BIBL. 11 REF.Article

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