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Functional properties of wheat-bean composite flours = Propriétés fonctionnelles des farines composées à base de blé et de haricotDESHPANDE, S. S; RANGNEKAR, P. D; SATHE, S. K et al.Journal of food science. 1983, Vol 48, Num 6, pp 1659-1662, issn 0022-1147Article

PROTEOLYTIC ACTIVITY OF TRITICALEMADL RL; TSEN CC.1973; CEREAL CHEM.; U.S.A.; DA. 1973; VOL. 50; NO 2; PP. 215-219; BIBL. 10 REF.Serial Issue

Physicochemical characteristics of dry-roasted navy bean flour fractions = Caractéristiques physicochimiques des fractions de mouture de haricots grillés à secLEE, J. P; UEBERSAX, M. A; ZABIK, M. E et al.Journal of food science. 1983, Vol 48, Num 6, pp 1860-1875, issn 0022-1147Article

THE EFFICACY OF RICEMEAL AS A SUBSTITUTE FOR CORNMEAL AMONG COBB BROILERS = EFFICACITE DE LA FARINE DE RIZ COMME SUBSTITUANT DE LA FARINE DE MAIS POUR DES POULETS DE CHAIR COBBBOTON SR; MERDEGIA WS.1973; ARANETA RES. J.; PHILIPPINES; DA. 1973; VOL. 20; NO 2; PP. 144-152; BIBL. 6 REF.Article

SUBSTITUICAO DA FARINHA DE PEIXE PELA DE CEFALOTORAX DE LAGOSTAS, EM RACOES PARA FRANGOS DE CORTE = LA SUBSTITUTION DE LA FARINE DE POISSON PAR LA FARINE DE CEPHALOTHORAX DE LANGOUSTES DANS LA RATION DU POULET DE CHAIRGADELHA JA; MENDONCA HL; HAINES CE et al.1972; BOL. CEAR. AGRON.; BRAS.; DA. 1972; VOL. 13; PP. 39-47; ABS. ANGL.; BIBL. 7 REF.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

EFFECT OF PROTEIN SOURCE AND LEVEL ON GROWTH AND PERFORMANCE OF THE CAPTIVE FRESHWATER PRAWN MACROBRACHIUM ROSENBERGII. = EFFET DE LA SOURCE ET DU TAUX DE PROTEINES SUR LA CROISSANCE ET LES PERFORMANCES DE LA CREVETTE M.RBALAZS GH; ROSS E.1976; AQUACULTURE; NETHERL.; DA. 1976; VOL. 7; NO 4; PP. 299-313; BIBL. 20 REF.Article

Stability of cereal allergensVARJONEN, E; BJÖRKSTEN, F; SAVOLAINEN, J et al.Clinical and experimental allergy (Print). 1996, Vol 26, Num 4, pp 436-443, issn 0954-7894Article

FEDERMEHL UND BLUTMEHL IM LEGEHENNENFUTTER = FARINE DE PLUME ET FARINE DE SANG DANS L'ALIMENTATION DES POULES PONDEUSESVOGT H; TORGES HG; STUTE K et al.1975; ARCH. GEFLUEGELKDE; DTSCH.; DA. 1975; VOL. 39; NO 2; PP. 44-47; ABS. ANGL. FR. RUSSE; BIBL. 4 REF.Article

Effects of sodium chloride in the processing of bread baked from wheat, rye and barley flours = Effet du chlorure de sodium sur l'aptitude boulangère des farines de blé, de seigle et d'orgeLINKO, P; HARKONEN, H; LINKO, Y. Y et al.Journal of cereal science (Print). 1984, Vol 2, Num 1, pp 53-62, issn 0733-5210Article

Discrimination of different processed animal proteins (PAPs) by FT-IR spectroscopy based on their fat characteristicsQIANKUN PU; LUJIA HAN; XIAN LIU et al.Biotechnologie, agronomie, société et environnement. 2014, Vol 18, Num 3, pp 321-328, issn 1370-6233, 8 p.Article

SUBSTITUICAO DA FARINHA DE PEIXE PELO SOLUVEL DE CEFALOTORAX DE LAGOSTAS, EM RACOES PARA FRANGOS DE CORTE = LA SUBSTITUTION DE LA FARINE DE POISSON PAR LA FARINE DE CEPHALOTHORAX DE LANGOUSTES DANS LA RATION DU POULET DE CHAIRGADELHA JA; MENDONCA HL; HAINES CE et al.1972; BOL. CEAR. AGRON.; BRAS.; DA. 1972; VOL. 13; PP. 49-56; ABS. ANGL.; BIBL. 9 REF.Article

Einfluss der Zerkleinerung von Weizen und Roggen auf das Backergebnis von Vollkornmahlerzeugnissen = Influence de la mouture du blé et du seigle sur les résultats de la cuisson de produits à base de farine complète = Effect of grinding techniques of wheat and rye on their flour products baking performanceZWINGELBERG, H; SEIBEL, W; STEPHAN, H et al.Getreide, Mehl und Brot (1972). 1984, Vol 38, Num 3, pp 69-76, issn 0367-4177Article

Oil-binding capacity of prime starch from chlorinated wheat flour = Capacité de fixation des lipides des amidons primaires des farines chlorées de bléSEGUCHI, M.Cereal chemistry. 1984, Vol 61, Num 3, pp 241-244, issn 0009-0352Article

THE BAKING QUALITY OF SOME WHEAT FLOUR MIXTURES.HUSSEIN MA; ABD ALLA FH.1976; PERIOD. POLYTECH., CHEM. ENGNG; HONGR.; DA. 1976; VOL. 20; NO 2; PP. 145-152; BIBL. 9 REF.Article

A MISTURA DE TRIGO, MILHO, MANDIOCA E SOJA EM PASTAS ALIMENTICIAS = MELANGE DE BLE, MIL, MANIOC ET SOJA DANS LES PATES ALIMENTAIRESLEITAO RFF; VITTI P; MIYA MORI EE et al.1977; BOL. INST. TECNOL. ALIM.; BRA; DA. 1977; NO 50; PP. 187-204; BIBL. 20 REF.Article

Comparison of oil-binding ability of different chlorinated starches = Comparaison de la capacité de fixation des lipides de différents amidons chlorésSEGUCHI, M.Cereal chemistry. 1984, Vol 61, Num 3, pp 244-247, issn 0009-0352Article

Protein and starch digestibilities and mineral availability of products developed from potato, soy and corn flourGAHLAWAT, P; SEHGAL, S.Plant foods for human nutrition (Dordrecht). 1998, Vol 52, Num 2, pp 151-160, issn 0921-9668Article

Determinación de fibra dietética. Estudio de la influencia de la granulometria y el tiempo en la hidrólisis de las proteinas = Dietar fiber content. Influence of granulometry and time of proteins hydrolysisTOSI, E. A; RE, E. D.Alimentaria. 1997, Num 287, pp 87-89, issn 0300-5755Article

PREPARATION AND COMPOSITION OF COPRECIPITATED PROTEIN ISOLATES FROM COTTONSEED, SOYBEAN, AND PEANUT FLOURSBERARDI LC; CHERRY JP.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 2; PP. 95-100; BIBL. 27 REF.Article

Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties = Additions de lupin, soja et triticale à des pâtes de farine de blé et leur effet sur les propriétés rhéologiquesDOXASTAKIS, G; ZAFIRIADIS, I; IRAKLI, M et al.Food chemistry. 2002, Vol 77, Num 2, pp 219-227, issn 0308-8146Article

PROTEIN QUALITY OF MIXTURES OF ANIMAL PROTEIN MEALS = QUALITE PROTEIQUE DES MELANGES DE FARINES DE PROTEINES ANIMALESHEGEDUS M; BOKORI J; HADOBAS K et al.1983; ANIMAL FEED SCIENCE AND TECHNOLOGY; ISSN 0377-8401; NLD; DA. 1983; VOL. 9; NO 2; PP. 79-87; BIBL. 19 REF.; 7 TABL.Article

EQUILIBRIUM MOISTURE CONTENT OF SOME FLOURSPRATAP V; SINGH BPN; NARAIN M et al.1982; JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 4; PP. 153-158; BIBL. 13 REF.Article

VERWENDUNG VON PEARL MILLET- UND HIRSEMEHLEN IN BROT UND MUERBEKEKS. = EMPLOI DE FARINES DE MIL ET DE SORGHO DANS LE PAIN ET LES BISCUITSBADI SM; HOSENEY RC.1976; GETREIDE MEHL BROT; DTSCH.; DA. 1976; VOL. 30; NO 10; PP. 269-272; BIBL. 11 REF.Article

BAKING STUDIES WITH CASSAVA AND YAM. II: RHEOLOGICAL AND BAKING STUDIES OF TUBER-WHEAT FLOUR BLENDSCIACCO CF; D'APPOLONIA BL.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 4; PP. 423-435; BIBL. 13 REF.Article

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