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EFFET DU TRAITEMENT HYDROTHERMIQUE SUR LA TENEUR EN OSIDES DU GRUAU D'AVOINEKARCHIK SN; MEL'NIKOV EM; KOROLEV AI et al.1976; PRIKL. BIOKHIM. MIKROBIOL.; S.S.S.R.; DA. 1976; VOL. 12; NO 1; PP. 93-95; ABS. ANGL.; BIBL. 13REF.Article

RELATIONSHIP IN PROTEIN CONCENTRATION BETWEEN WHOLE OATS AND OAT GROATS. = RELATION POUR LA CONCENTRATION EN PROTEINE ENTRE L'AVOINE ENTIERE ET LE GRUAUYOUNGS VL; SENTURIA J.1976; CROP SCI.; U.S.A.; DA. 1976; VOL. 16; NO 1; PP. 87-88; BIBL. 2 REF.Article

MILLING PROCESS TO PRODUCE LOW-FAT GRITS FROM PEARL MILLET = PROCEDE DE MOUTURE POUR LA PRODUCTION DE GRUAUX A FAIBLE TENEUR EN LIPIDES A PARTIR DE MIL PERLEABDELRAHMAN A; HOSENEY RC; VARRIANO MARSTON E et al.1983; CEREAL CHEMISTRY; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 3; PP. 189-191; BIBL. 19 REF.; 1 FIG./4 TABL.Article

A COMPARISON OF THE AMINO ACID COMPOSITION OF TWO COMMERCIAL OAT GROATSZARKADAS CG; HULAN HW; PROUDFOOT FG et al.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 5; PP. 323-327; BIBL. 2 P.Article

Production of ethanol from extruded degermed corn grits by a nonconventional fermentation method = Production d'éthanol par une méthode non-conventionnelle de fermentation des grits de maïs dégermé extrudésPARK, Y. K; SATO, H. H; SAN MARTIN M., E et al.Journal of fermentation technology (Osaka. 1977). 1987, Vol 65, Num 4, pp 469-473, issn 0385-6380Article

Rheology and extrusion of maize grits = Rhéologie et extrusion du gruau de maïsFLETCHER, S. I; MCMASTER, T. J; RICHMOND, P et al.Chemical engineering communications (Print). 1985, Vol 32, Num 1-5, pp 239-262, issn 0098-6445Article

The «Phoenix phenomenon» during resuscitation of fungi in foods = Le phénomène «Phoenix» lors de la réactivation des moisissures dans les produits alimentairesKOBURGER, J. A; DARGAN, R. A.Journal of food protection. 1985, Vol 48, Num 7, pp 556-557, issn 0362-028XArticle

Buckwheat browning and color assessment = Le brunissement et l'évaluation de la couleur du sarrasinMAZZA, G.Cereal chemistry. 1986, Vol 63, Num 4, pp 361-364, issn 0009-0352Article

Getreidegrütze zur Verbesserung der Frischhaltung von Hefefeingebäck = Les gruaux de céréales pour l'amélioration de la conservation des produits de boulangerie au levain = Cereal groats for improving shelf life of yeast raised baked products with fat and sugarLUDEWIG, H. G; SEIBEL, W.Getreide, Mehl und Brot (1972). 1988, Vol 42, Num 9, pp 278-284, issn 0367-4177Article

ENVIRONMENTAL AND CULTIVAR EFFECTS ON OAT PHYTIC ACID CONCENTRATIONMILLER GA; YOUNGS VL; OPLINGER ES et al.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 3; PP. 189-191; BIBL. 17 REF.Article

GAS CHROMATOGRAPHY-MASS SPECTROSCOPY INVESTIGATIONS ON THE FLAVOR CHEMISTRY OF OAT GROATSHEYDANEK MG; MCGORRIN RJ.1981; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1981; VOL. 29; NO 5; PP. 950-954; BIBL. 14 REF.Article

The effect of commercial processing on some chemical and physical properties of oat groats = Effet des traitements industriels sur quelques propriétés physiques et chimiques des gruaux d'avoineLOOKHART, G; ALBERS, L; POMERANZ, Y et al.Cereal chemistry. 1986, Vol 63, Num 3, pp 280-282, issn 0009-0352Article

Feeding and nutritive value of hominy and corn grits for poultry = Valeurs alimentaire et nutritive, pour les volailles, des gruaux et des tourteaux de maïsLEESON, S; HUSSAR, N; SUMMERS, J. D et al.Animal feed science and technology. 1988, Vol 19, Num 4, pp 313-325, issn 0377-8401Article

GAS CHROMATOGRAPHY-MASS SPECTROSCOPY IDENTIFICATION OF VOLATILES FROM RANCID OAT GROATSHEYDANEK MG; MCGORRIN RJ.1981; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1981; VOL. 29; NO 5; PP. 1093-1095; BIBL. 7 REF.Article

Reduced Toxicity of Fumonisin B1 in Corn Grits by Single-Screw ExtrusionVOSS, Kenneth A; BULLERMAN, Lloyd B; BIANCHINI, Andreia et al.Journal of food protection. 2008, Vol 71, Num 10, pp 2036-2041, issn 0362-028X, 6 p.Article

Enzyme-assisted extraction of moniliformin from extruded corn gritsCHUNG, Soo-Hyun; RYU, Dojin; KIM, Eun-Kyung et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 13, pp 5074-5078, issn 0021-8561, 5 p.Article

Characteristics of commercially heat-treated oat groats = Caractéristiques des gruaux d'avoine traités thermiquement à l'échelle industrielleOOMAH, B. D.International journal of food science & technology. 1987, Vol 22, Num 3, pp 299-308, issn 0950-5423Article

Partial substitution of meat in Dendeng giling with breadfruit and corn grits = Remplacement partiel de la viande dans du «Dendeng giling», par le fruit de l'arbre à pain (jaquier) ou du gruau de maïsPURNOMO, H; BUCKLE, K. A; EDWARDS, R. A et al.Journal of food science and technology (Mysore). 1984, Vol 21, Num 5, pp 326-328, issn 0022-1155Article

Nutritional and sensory evaluation of nutritious porridge prepared using combinations of soy and sorghum gritsKHETARPAUL, Neelam; GOYAL, Rajni; GARG, Renu et al.Nutrition and health (Berkhamstead). 2004, Vol 17, Num 4, pp 309-315, issn 0260-1060, 7 p.Article

Use of pulp mill inorganic wastes as alternative liming materialsCABRAL, F; RIBEIRO, H. M; HILARIO, L et al.Bioresource technology. 2008, Vol 99, Num 17, pp 8294-8298, issn 0960-8524, 5 p.Article

Reduction of Fumonisin B1 in Corn Grits by Single-Screw ExtrusionBULLERMAN, Lloyd B; BIANCHINI, Andreia; HANNA, Milford A et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 7, pp 2400-2405, issn 0021-8561, 6 p.Article

Characterisation and modelling of specific enthalpy and heat conductivity of corn grits under consideration of water sorption behaviourPOTENTE, Helmut; HEIM, Hans-Peter; ERNST, Wolfgang et al.Stärke. 2006, Vol 58, Num 2, pp 82-91, issn 0038-9056, 10 p.Article

Kinetics of colour changes during extrusion cooking of maize gritsILO, S; BERGHOFER, E.Journal of food engineering. 1999, Vol 39, Num 1, pp 73-80, issn 0260-8774Article

Uniformity of agricultural grind's grain size distributionBÖLÖNI, I.International agrophysics. 1994, Vol 8, Num 2, pp 197-201, issn 0236-8722Conference Paper

Pregelatinized rice flours in composite blends for breadmaking = Farines de riz prégélatinisées dans des mélanges composites destinés à la panificationSHARMA, H. R; RASPER, V. F; VAN DE VOORT, F. R et al.Canadian Institute of Food Science and Technology journal. 1988, Vol 21, Num 4, pp 408-414, issn 0315-5463Article

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