Pascal and Francis Bibliographic Databases

Help

Search results

Your search

kw.\*:("Flour")

Filter

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Document Type [dt]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Publication Year[py]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Discipline (document) [di]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Language

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Author Country

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Origin

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Results 1 to 25 of 4120

  • Page / 165
Export

Selection :

  • and

Effect of flour heating on dough rheologyGELINAS, P; MCKINNON, C. M.Lebensmittel - Wissenschaft + Technologie. 2004, Vol 37, Num 1, pp 129-131, issn 0023-6438, 3 p.Article

Physicochemical and functional properties of full-fat and defatted Moringa oleifera kernel flourOGUNSINA, Babatunde S; RADHA, Cheruppanpullil; GOVARDHAN SINGH, Raichur S et al.International journal of food science & technology. 2010, Vol 45, Num 11, pp 2433-2439, issn 0950-5423, 7 p.Article

Utilization of Mixolab® to predict the suitability of flours in terms of cake qualityKAHRAMAN, Kevser; SAKIYAN, Ozge; OZTURK, Serpil et al.European food research & technology (Print). 2008, Vol 227, Num 2, pp 565-570, issn 1438-2377, 6 p.Article

Flour tortilla attributes affected by hot-press conditionsADAMS, Janet L; WANISKA, Ralph D.Cereal foods world. 2005, Vol 50, Num 2, pp 72-75, issn 0146-6283, 4 p.Article

Lupine, a source of new as well as hidden food allergensJAPPE, Uta; VIETHS, Stefan.Molecular nutrition & food research (Print). 2010, Vol 54, Num 1, pp 113-126, issn 1613-4125, 14 p.Article

Functional and thermal properties of wheat, barley, and soy flours and their blends treated with a microbial transglutaminaseAHN, H. J; KIM, J. H; NG, P. K. W et al.Journal of food science. 2005, Vol 70, Num 6, pp C380-C386, issn 0022-1147Article

Grape (Vitis vinifera) Seed and Skin Flours Contribute Flavor and Functionality to Baked GoodsARVIK, T.Cereal foods world. 2012, Vol 57, Num 6, pp 262-264, issn 0146-6283, 3 p.Article

Evaluation of the MixoLab for assessment of flour qualityCATO, L; MILLS, C.Food Australia. 2008, Vol 60, Num 12, pp 577-581, issn 1032-5298, 5 p.Article

Effects of flour properties on tortilla qualitiesWANISKA, Ralph D; CEPEDA, Minerva; KING, Barbie Sullins et al.Cereal foods world. 2004, Vol 49, Num 4, pp 237-244, issn 0146-6283, 8 p.Article

Utilization and evaluation of potato, cocoyam and wheat flour composite for bread preparationOKORIE, S. U; NDUKWE, C. U; UMEKWE, E. I et al.Journal of food science and technology (Mysore). 2002, Vol 39, Num 6, pp 686-689, issn 0022-1155, 4 p.Article

Through a mill, coarsely: the laborious art of hand-grinding flour is not entirely lostSOKOLOV, R.Natural history. 1994, Vol 103, Num 2, pp 72-75, issn 0028-0712, 3 p.Article

Chemical compositions, functional properties, and microstructure of defatted macadamia floursJITNGARMKUSOL, Siwaporn; HONGSUWANKUL, Juthamas; TANANUWONG, Kanitha et al.Food chemistry. 2008, Vol 110, Num 1, pp 23-30, issn 0308-8146, 8 p.Article

Effect of the Hofmeister series on gluten aggregation measured using a high shear-based techniqueMELNYK, John P; DREISOERNER, Jens; BONOMI, Francesco et al.Food research international. 2011, Vol 44, Num 4, pp 893-896, issn 0963-9969, 4 p.Article

Fracture intermittency during a puncture test of cereal snacks and its relation to porous structureTSUKAKOSHI, Yoshiki; NAITO, Shigehiro; ISHIDA, Nobuaki et al.Food research international. 2008, Vol 41, Num 9, pp 909-917, issn 0963-9969, 9 p.Conference Paper

Indian water chestnut flour- method optimization for preparation, its physicochemical, morphological, pasting properties and its potential in cookies preparationGAGAN DEEP SINGH; CHARANJIT SINGH RIAR; SAINI, Cozy et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 3, pp 665-672, issn 0023-6438, 8 p.Article

UTILIZATION OF APRICOT KERNEL FLOUR AS FAT REPLACER IN COOKIESSEKER, I. T; OZBOY-OZBAS, O; GOKBULUT, I et al.Journal of food processing and preservation. 2010, Vol 34, Num 1, pp 15-26, issn 0145-8892, 12 p.Article

On the use of potato and cassava flours in soft dough biscuits = Utilisation de farine de pomme de terre ou de manioc dans des biscuits à pâte tendreCHANDRA SHEKARA, S; SHURPALEKAR, S. R.Journal of food science and technology (Mysore). 1984, Vol 21, Num 4, pp 239-241, issn 0022-1155Article

Partenariat mutisectoriel dans la gestion du projet de fortification de la farine de blé tendre au MarocAPATITA, Jacobin-Julio.2008, 70 p.Thesis

Chemiluminescence microfluidic chip fabricated in PMMA for determination of benzoyl peroxide in flourLIU WEI; ZHANG ZHUJUN; YANG LIU et al.Food chemistry. 2006, Vol 95, Num 4, pp 693-698, issn 0308-8146, 6 p.Article

Microbiological and physico-chemical characteristics of fufu analogue from breadfruit (Altocarpus altilis F)ADEKANMI ADENIRAN, H; GBADAMOSI, Saka O; OMOBUWAJO, Taiwo O et al.International journal of food science & technology. 2012, Vol 47, Num 2, pp 332-340, issn 0950-5423, 9 p.Article

Dehulling characteristics, sensory and functional properties of flours from selected cowpea varietiesAMONSOU, Eric O; HOUSSOU, Paul A; SAKYI-DAWSON, Esther et al.Journal of the science of food and agriculture. 2009, Vol 89, Num 9, pp 1587-1592, issn 0022-5142, 6 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

Le recrutement sacerdotal dans le diocèse de Saint-Flour au XIXe siècle = Sacerdotal Recruiting in the Diocese of Saint-Flour in the Nineteenth CenturyESTEVE, C.Histoire, économie et société. 1994, Num 4, pp 609-648, issn 0752-5702Article

Itinéraires géologiques en AuvergneROUCAN, J. P.1983, Num 57, pp 16-18, issn 0153-9167Article

Effects of frying temperature, pressure and time on gelatinisation of sago flour as compared to wheat and rice flour in fried coatingYUSOP, Salma M; MASKAT, Mohamad Y; MUSTAPHA, Wan A. W et al.International journal of food science & technology. 2011, Vol 46, Num 12, pp 2669-2675, issn 0950-5423, 7 p.Article

  • Page / 165