IMPROVEMENT OF THE TRADITIONAL PROCESS FOR RICE FLAKES. = AMELIORATION DU PROCEDE TRADITIONNEL DE FABRICATION DES FLOCONS DE RIZANANTHACHAR TK; NARASIMHA HV; SHANKARA R et al.1982; JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 2; PP. 47-50; BIBL. 5 REF.; 5 TABL.Article

VERSUCHE ZUR HERSTELLUNG VON HAFERFLOCKEN MIT DEM MICRONIZER = RECHERCHES RELATIVES A LA PREPARATION DE FLOCONS D'AVOINE A L'AIDE D'UN MICRONISEURMEYER D; ZWINGELBERG H; EL BAYA AW et al.1982; GETREIDE MEHL BROT (1972); ISSN 0367-4177; DEU; DA. 1982; VOL. 36; NO 10; PP. 259-263; BIBL. 17 REF.Article

DEVELOPMENT OF A CONTINUOUS PROCESS FOR MAKING RICE FLAKES. = MISE AU POINT D'UN PROCEDE CONTINU POUR LA FABRICATION DE FLOCONS DE RIZNARASIMHA HV; ANANTHACHAR TK; SHANKARA R et al.1982; JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 6; PP. 233-235; BIBL. 5 REF.; 3 TABL.Article

PHYTATE-ZINC MOLAR RATIO OF BREAKFAST CEREALS AND BIOAVAILABILITY OF ZINC TO RATSMORRIS ER; ELLIS R.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 5; PP. 363-366; BIBL. 25 REF.Article

BRENNWERT UND BALLASTSTOFFGEHALT VON GETREIDEFLOCKEN, MEHLEN UND BROTEN = VALEUR ENERGETIQUE ET TENEUR EN AGENTS DE LEST DES FLOCONS DE CEREALES, DES FARINES ET DES PAINSFELDHEIM W; WISKER E; AUGUSTIN S et al.1983; ZEITSCHRIFT FUER LEBENSMITTEL - UNTERSUCHUNG UND -FORSCHUNG; ISSN 0044-3026; DEU; DA. 1983; VOL. 176; NO 3; PP. 183-189; ABS. ENG; BIBL. 15 REF.; 9 TABL.Article

INSOLUBLE DIETARY FIBER FROM BREAKFAST CEREALS AND BARNS: BILE SALT BINDING AND WATER-HOLDING CAPACITY IN RELATION TO PARTICLE SIZEMONGEAU R; BRASSARD R.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 5; PP. 413-417; BIBL. 17 REF.Article

FIBER IN BREAKFAST CEREALSBAKER D; HOLDEN JM.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 2; PP. 396-398; BIBL. 8 REF.Article

PROXIMATE COMPOSITION, PHYTIC ACID, AND TOTAL PHOSPHORUS OF SELECTED BREAKFAST CEREALSDAVIS KR.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 4; PP. 347-350; BIBL. 26 REF.Article

Improvements to the traditional edge runner process for rice flake production = Amélioration du procédé traditionnel de broyage sur meule verticale pour la production de flocons de rizSHANKARA, R; ANANTHACHAR, T. K; NARASIMHA, H. V et al.Journal of food science and technology (Mysore). 1984, Vol 21, Num 3, pp 121-122, issn 0022-1155Article

Starch availability in vitro and in vivo after flaking, steam-cooking and popping of wheat = Disponibilité in vitro et in vivo de l'amidon, après obtention de flocons, cuisson à la vapeur et soufflage du bléHOLM, J; BJORCK, I; ASP, N. G et al.Journal of cereal science (Print). 1985, Vol 3, Num 3, pp 193-206, issn 0733-5210Article

Microstructural changes during the twin-screw extrusion cooking of maize gritsOLLETT, A.-L; PARKER, R; SMITH, A. C et al.Carbohydrate polymers. 1990, Vol 13, Num 1, pp 69-84, issn 0144-8617Article

BRAN AS A SOURCE OF DIETARY FIBER IN OATMEAL COOKIESVRATANINA DL; ZABIK ME.1980; J. AMER. DIET. ASS.; USA; DA. 1980; VOL. 77; NO 1; PP. 26-30; BIBL. 18 REF.Article

GAS CHROMATOGRAPHIC ANALYSIS OF SUGARS IN GRANOLA CEREALSLI BW; SCHUHMANN PJ.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 2; PP. 425-427; BIBL. 9 REF.Article

DETERMINATION OF NEUTRAL DETERGENT FIBER IN BREAKFAST CEREALS: PENTOSE, HEMICELLULOSE, CELLULOSE AND LIGNIN CONTENTMONGEAU R; BRASSARD R.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 2; PP. 550-555; BIBL. 26 REF.Article

VITAMIN B₆ IN READY-TO-EAT CEREALS: ANALYSIS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHYVANDERSLICE JT; MAIRE CE; YAKUPKOVIC JE et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 3; PP. 943-946; BIBL. 16 REF.Article

BUCKWHEAT GROATS PRODUCTION. I: THE CHANGES IN CARBOHYDRATES AND PROTEIN OF BRUCKWEAT (FAGOPYRUM ESCULENTUM MOENCH) DURING PROCESSINGFORNAL L; SORAL SMIETANA M; FORNAL J et al.1981; NAHRUNG; ISSN 0027-769X; DDR; DA. 1981; VOL. 25; NO 4; PP. 345-351; ABS. GER/RUS; BIBL. 15 REF.Article

THERMAL DEGRADATION KINETICS OF PYRIDOXINE HYDROCHLORIDE IN DEHYDRATED MODEL FOOD SYSTEMSEVANS SR; GREGORY JF III; KIRK JR et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 2; PP. 553-555; 5 P.; BIBL. 12 REF.Article

Foods protected by the important biological antioxidant : uric acid = Les produits alimentaires protégés par un antioxydant biologique important : l'acide uriqueFARR, D. R; LOLIGER, J; SAVOY, M. C et al.Journal of the science of food and agriculture. 1986, Vol 37, Num 8, pp 804-810, issn 0022-5142Article

Effect of acid pretreatment on the stability of ascorbic acid complexes with various iron sources in a wheat flake cereal = Effet d'un pré-traitement acide sur la stabilité de l'acide ascorbique complexée avec différentes sources de fer, dans les flocons de bléCLYDESDALE, F. M; NADEAU, D. B.Journal of food science. 1985, Vol 50, Num 5, pp 1342-1347, issn 0022-1147Article

A model for predicting forces and work inputs in cereal flakingLEVINE, L; CAMPANELLA, O; CORVALAN, C et al.Cereal foods world. 2004, Vol 49, Num 1, pp 11-19, issn 0146-6283, 9 p.Article

Vanillin : more than a flavouring agent - a potent antioxidant = La vanilline : plus qu'un agent aromatisant, un antioxydant potentielBURRI, J; GRAF, M; LAMBELET, P et al.Journal of the science of food and agriculture. 1989, Vol 48, Num 1, pp 49-56, issn 0022-5142Article

Mycoflora of cereal flakesWEIDENBÖRNER, M; KUNZ, B.Journal of food protection. 1995, Vol 58, Num 7, pp 809-812, issn 0362-028XArticle

Pilot production and estimation of Triticale flakesFORNAL, J; SADOWSKA, J; KACZYNSKA, B et al.Polish journal of food and nutrition sciences. 1992, Vol 1, Num 1, pp 15-21, issn 1230-0322Article

Nutritive value of wild oat groats and flakes = Valeur nutritive du gruau et des flocons d'avoineSOSULSKI, F. W; SOSULSKI, K; OLSON, J. P et al.Canadian Institute of Food Science and Technology journal. 1985, Vol 18, Num 3, pp 220-225, issn 0315-5463Article

Quality of rolled barley flakes as affected by batch of grain and processing techniqueSUNDBERG, B; ABRAHAMSSON, L; AMAN, P et al.Plant foods for human nutrition (Dordrecht). 1994, Vol 45, Num 2, pp 145-154, issn 0921-9668Article