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OPTIMIZATION OF THE FAT-EMULSIFIER SYSTEM AND THE GUM-EGG WHITE-WATER SYSTEM FOR A LABORATORY-SCALE SINGLE-STAGE CAKE MIXLEE CC; HOSENEY RC.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 5; PP. 392-395; BIBL. 9 REF.Article

LIPOXYGENASE: ITS BIOCHEMISTRY AND ROLE IN BREADMAKINGFAUBION JM; HOSENEY RC.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 3; PP. 175-180; BIBL. 2 P.Conference Paper

GRAIN SORGHUM CONDENSED TANNINS. II: PREHARVEST CHANGESDAVIS AB; HOSENEY RC.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 4; PP. 314-316; BIBL. 4 REF.Article

ASCORBIC ACID AS AN OXIDANT IN WHEAT FLOUR DOUGH. II: RHEOLOGICAL EFFECTSELKASSABANY M; HOSENEY RC.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 2; PP. 88-91; BIBL. 15 REF.Article

GRAIN SORGHUM CONDENSED TANNINS. I: ISOLATION, ESTIMATION, AND SELECTIVE ADSORPTION BY STARCHDAVIS AB; HOSENEY RC.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 4; PP. 310-314; BIBL. 39 REF.Article

EFFECT OF SUGARS ON STARCH GELATINIZATIONSPIES RD; HOSENEY RC.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 2; PP. 128-131; BIBL. 14 REF.Article

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

A MECHANISM FOR THE OXIDATIVE GELATION OF WHEAT FLOUR WATER-SOLUBLE PENTOSANSHOSENEY RC; FAUBION JM.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 5; PP. 421-424; BIBL. 22 REF.Article

CHLORINE TREATMENT OF CAKE FLOURS. IV: EFFECTS OF STORING AND HEATING NONDEFATTED AND DEFATTED FLOURSJOHNSON AC; HOSENEY RC.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 2; PP. 92-93; BIBL. 7 REF.Article

RHEOLOGICAL CHANGES IN CRACKER SPONGES DURING FERMENTATIONPIZZINATTO A; HOSENEY RC.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 3; PP. 185-188; BIBL. 14 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

EFFECTS OF DOUGH MIXING AND RHEOLOGICALLY ACTIVE COMPOUNDS ON RELATIVE VISCOSITY OF WHEAT PROTEINSDANNO G; HOSENEY RC.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 3; PP. 196-198; BIBL. 15 REF.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

NOTE ON THE HYDROLYSIS OF AMYLOSE BY BETA-AMYLASEGHIASI K; HOSENEY RC.1981; STAERKE; ISSN 0038-9056; DEU; DA. 1981; VOL. 33; NO 12; PP. 428-430; ABS. GER; BIBL. 12 REF.Article

EFFECTS OF CORN SYRUPS IN LAYER CAKESKOEPSEL KM; HOSENEY RC.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 1; PP. 49-53; BIBL. 15 REF.Article

A LABORATORY METHOD FOR SALTINE CRACKERSPIZZINATTO A; HOSENEY RC.1980; CEREAL. CHEM.; ISSN 0009-0352; USA; DA. 1980; VOL. 57; NO 4; PP. 249-252; BIBL. 8 REF.Article

CHLORINE TREATMENT OF CAKE FLOURS. III: FRACTIONATION AND RECONSTITUTION TECHNIQUES FOR CL2-TREATED AND UNTREATED FLOURSJOHNSON AC; HOSENEY RC.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 5; PP. 443-445; BIBL. 5 REF.Article

CORN FLOUR: USE IN COOKIESBADI SM; HOSENEY RC.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 4; PP. 495-504; BIBL. 11 REF.Article

CHANGES IN FLOUR PROTEINS DURING DOUGH MIXINGDANNO G; HOSENEY RC.1982; CEREAL. CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 4; PP. 249-253; BIBL. 17 REF.Article

A MECHANISM BY WHICH SHORTENING AND CERTAIN SURFACTANTS IMPROVE LOAF VOLUME IN BREADJUNGE RC; HOSENEY RC.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 5; PP. 408-412; BIBL. 10 REF.Article

CHLORINE TREATMENT OF CAKE FLOUR. II: EFFECT OF CERTAIN INGREDIENTS IN THE CAKE FORMULAJOHNSON AC; HOSENEY RC.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 4; PP. 336-338; BIBL. 10 REF.Article

MIXOGRAPH STUDIES. V. EFFECT OF PH. = ETUDES AU MIXOGRAPHE. V. EFFET DU PHHOSENEY RC; BROWN RA.1983; CEREAL CHEMISTRY.; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 2; PP. 124-126; BIBL. 12 REF.; 8 FIG.Article

BAKING PROPERTIES OF THE BRAN FRACTION FROM BREWER'S SPENT GRAINDREESE PC; HOSENEY RC.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 2; PP. 89-91; BIBL. 5 REF.Article

MIXOGRAPH STUDIES. II. EFFECT OF ACTIVATED DOUBLE-BOND COMPOUNDS ON DOUGH-MIXING PROPERTIES.SCHROEDER LF; HOSENEY RC.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 3; PP. 348-360; BIBL. 27 REF.Article

USE OF SORGHUM AND PEARL MILLET FLOURS IN COOKIES.BADI SM; HOSENEY RC.1976; CEREAL CHEM.; U.S.A.; DA. 1976; VOL. 53; NO 5; PP. 733-738; BIBL. 10 REF.Article

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