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Corn dry-milling studies : shortened mill flow and reduced temper time and moisture = Etudes sur la mouture sèche du maïs : réduction de la durée de mouture et de la durée et du taux d'humidité du traitement hydrothermiquePEPLINSKI, A. J; ANDERSON, R. A; ALAKSIEWICZ, F. B et al.Cereal chemistry. 1984, Vol 61, Num 1, pp 60-62, issn 0009-0352Article

A Comparative Study Between the McGill #2 Laboratory Mill and Commercial Milling SystemsGRAVES, A. M; SIEBENMORGEN, T. J; SALEH, M. I et al.Cereal chemistry. 2009, Vol 86, Num 4, pp 470-476, issn 0009-0352, 7 p.Article

Selective grinding as a basis for separating white pepper = La mouture sélective comme base de séparation du poivre blancTHOMAS, P. P; NIRMALA MENON, A; BHAT, A. V et al.Journal of food science and technology (Mysore). 1987, Vol 24, Num 6, pp 306-308, issn 0022-1155Article

Vermahlung von Roggen durch Prallbeaufschlagung = Rye milling with pin-and turbo millsZWINGELBERG, H.Getreide, Mehl und Brot (1972). 1994, Vol 48, Num 2, pp 15-23, issn 0367-4177Article

DRYING CHARACTERISTICS AND MILLING QUALITY ASPECTS OF PADDY DRIED WITH GAS-FIRED INFRAREDLAOHAVANICH, Juckamas; WONGPICHET, Seree.Journal of food process engineering. 2009, Vol 32, Num 3, pp 442-461, issn 0145-8876, 20 p.Article

Effect of Tempering Conditions on Milling Performance and Flour FunctionalityKWEON, Meera; MARTIN, Ron; SOUZA, Edward et al.Cereal chemistry. 2009, Vol 86, Num 1, pp 12-17, issn 0009-0352, 6 p.Article

The GRL pilot mill. III. Comparison with two canadian commercial Hard Red spring wheat mills = Le moulin pilote GRL. III. Comparaison à deux moulins industriels canadiens pour blé de printemps Hard RedPRESTON, K. R; BLACK, H. C; TIPPLES, K. H et al.Canadian Institute of Food Science and Technology journal. 1983, Vol 16, Num 2, pp 97-103, issn 0315-5463Article

Physical, Compositional, and Wet Milling Characteristics of Grain from Crosses of Corn Inbreds with Exotic and Nonexotic BackgroundTABOADA-GAYTAN, Oswaldo; POLLAK, Linda M; JOHNSON, Lawrence A et al.Cereal chemistry. 2010, Vol 87, Num 5, pp 486-496, issn 0009-0352, 11 p.Article

An experimental milling technique for various flour extraction levels = Une technique expérimentale de mouture pour l'obtention de divers passages de mouture de la farineLI, Y. Z; POSNER, E. S.Cereal chemistry. 1989, Vol 66, Num 4, pp 324-328, issn 0009-0352Article

Effect of seed maturity on the air classification of field peas = Effet de la maturation des graines sur la classification par air des pois fourragersTYLER, R. T; PANCHUK, B. D.Cereal chemistry. 1984, Vol 61, Num 2, pp 192-193, issn 0009-0352Article

Laboratory Wet Milling of Corn : Milling Fraction Correlations and Variations Among Crop YearsARORA, Amit; YUXIAN NIU; TUMBLESON, M. E et al.Cereal chemistry. 2008, Vol 85, Num 2, pp 207-210, issn 0009-0352, 4 p.Article

Physical and Milling Characteristics of Wheat Kernels After Enzyme and Acid TreatmentsLAMSAL, B. P; YOO, J. H; HAQUE, E et al.Cereal chemistry. 2008, Vol 85, Num 5, pp 642-647, issn 0009-0352, 6 p.Article

Grain quality characteristics and milling performance of full and partial waxy durum linesVIGNAUX, Nathalie; DOEHLERT, Douglas C; HEGSTAD, Justin et al.Cereal chemistry. 2004, Vol 81, Num 3, pp 377-383, issn 0009-0352, 7 p.Article

Neue Entwicklungen im Walzenstuhlbau = Progrès dans le domaine de la conception des broyeurs à cylindres = New developments of roller millLOMAZZI, A; PIACENTINI, F.Getreide, Mehl und Brot (1972). 1988, Vol 42, Num 12, pp 361-364, issn 0367-4177Article

A research note. Laboratory tests to predict the commercial yield of flaking or large grits in dry corn milling = Note de recherche. Des tests de laboratoire pour prévoir le rendement en flocons et en gruau, lors de la mouture sèche du maïsPOMERANZ, Y; CZUCHAJOWSKA, Z.Journal of food science. 1987, Vol 52, Num 3, pp 830-832, issn 0022-1147, 2 p.Article

A 30-minute conditioning method for micro-, intermediate-, and large-scale experimental milling of soft Red Winter wheat = Une méthode de traitement de 30 min. pour la mouture expérimentale à l'échelle micro-, moyenne et industrielle du blé tendre Red WinterFINNEY, P. L; ANDREWS, L.Cereal chemistry. 1986, Vol 63, Num 1, pp 18-21, issn 0009-0352Article

Bewertung der Mahleigenschaften von Weizen durch Mahlversuche in verschiedenen Ausbeutebereichen = Evaluation, par des essais de mouture à différents taux d'extraction, des caractéristiques de mouture du bléGENZKEN, K.Getreide, Mehl und Brot (1972). 1983, Vol 37, Num 12, pp 362-368, issn 0367-4177Article

TROCKENSCHROTEN VON GERSTE = MOUTURE A SEC DE L'ORGEKNOPPEL HP; PFENNINGER H.1976; SCHWEIZ. BRAUER.-RDSCH.; SCHWEIZ.; DA. 1976; VOL. 87; NO 8; PP. 167-171; BIBL. 34 REF.Article

The preparation of chitosan nanoparticles by wet media millingWEI ZHANG; JIALI ZHANG; WENSHUI XIA et al.International journal of food science & technology. 2012, Vol 47, Num 11, pp 2266-2272, issn 0950-5423, 7 p.Article

Étude comparative des moutures de référence Francaise (Siraga) et Canadienne (Tandem-MLU Buhler™)RAMAROSON, M; ABECASSIS, J; BAR L'HELGOUAC'H, C et al.Industries des céréales. 2006, Num 146, pp 14-15, issn 0245-4505, 2 p.Article

Drying of coffee berries in a vibrated tray dryer operated with solids recycle and single-stageFINZER, J. R. D; LIMAVERDE, J. R; FREITAS, A. O et al.LIMAVERDE, J. R; Journal of food process engineering. 2003, Vol 26, Num 2, pp 207-222, issn 0145-8876, 16 p.Article

Breakage susceptibility of shelled corn due to rehydration and redryingTABIL, L. G; NOOMHORM, A; VERMA, L. R et al.Journal of food process engineering. 1991, Vol 14, Num 1, pp 69-82, issn 0145-8876Article

Untersuchungen an Haushaltsgetreidemühlen. Vergleich unterschiedlicher Bauarten hinsichtlich Arbeitsergebnis und wichtiger Verfahrensdaten = Analyse des minoteries artisanales. Comparaison de différents modèles, avec référence au rendement et à d'autres paramètres essentiels = Investigations with household mills. Comparison of different types regarding milling results and other factorsPICHERT, H.Getreide, Mehl und Brot (1972). 1987, Vol 41, Num 4, pp 102-110, issn 0367-4177Article

The botanical composition of rye and rye milling fractions determined by fluorescence spectrometry and amino acid composition = Détermination, par spectrométrie de fluorescence et analyse des acides aminés, de la composition du seigle et de ses fractions de moutureKISSMEYER-NIELSEN, A; JENSEN, S. A; MUNCK, L et al.Journal of cereal science (Print). 1985, Vol 3, Num 3, pp 181-192, issn 0733-5210Article

Wet-Milling Characteristics of 10 Lines from Germplasm Enhancement of Maize Project Compared with Five Corn Belt LinesTABOADA-GAYTAN, Oswaldo; POLLAK, Linda M; JOHNSON, Lawrence A et al.Cereal chemistry. 2009, Vol 86, Num 2, pp 204-209, issn 0009-0352, 6 p.Article

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