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au.\*:("PRIMO-MARTIN, C")

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Cross-linking of wheat starch improves the crispness of deep-fried battered foodPRIMO-MARTIN, C.Food hydrocolloids. 2012, Vol 28, Num 1, pp 53-58, issn 0268-005X, 6 p.Article

Deep-fat fried battered snacks prepared using super heated steam (SHS): Crispness and low oil contentPRIMO-MARTIN, C; VAN DEVENTER, H.Food research international. 2011, Vol 44, Num 1, pp 442-448, issn 0963-9969, 7 p.Article

Sensory Crispness of Crispy Rolls: Effect of Formulation, Storage Conditions, and Water Distribution in the CrustPRIMO-MARTIN, C; VAN VLIET, T.Journal of food science. 2009, Vol 74, Num 8, issn 0022-1147, S377-S383Article

Relations between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMRVAN NIEUWENHUIJZEN, N. H; TROMP, R. H; MITCHELL, J. R et al.Food research international. 2010, Vol 43, Num 1, pp 342-349, issn 0963-9969, 8 p.Article

The role of the gluten network in the crispness of bread crustPRIMO-MARTIN, C; VAN DE PIJPEKAMP, A; VAN VLIET, T et al.Journal of cereal science (Print). 2006, Vol 43, Num 3, pp 342-352, issn 0733-5210, 11 p.Article

Bread crispness and morphology can be controlled by proving conditionsPRIMO-MARTIN, C; VAN DALEN, G; MEINDERS, M. B. J et al.Food research international. 2010, Vol 43, Num 1, pp 207-217, issn 0963-9969, 11 p.Article

Fracture behaviour of bread crust : Effect of bread cooling conditionsPRIMO-MARTIN, C; DE BEUKELAER, H; HAMER, R. J et al.Journal of food engineering. 2008, Vol 89, Num 3, pp 285-290, issn 0260-8774, 6 p.Article

Heat stress in wheat (Triticum aestivum L.) : Effects on grain growth and quality traitsSPIERTZ, J. H. J; HAMER, R. J; XU, H et al.European journal of agronomy. 2006, Vol 25, Num 2, pp 89-95, issn 1161-0301, 7 p.Conference Paper

Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy propertiesPRIMO-MARTIN, C; SANZ, T; STERINGA, D. W et al.Food hydrocolloids. 2010, Vol 24, Num 8, pp 702-708, issn 0268-005X, 7 p.Article

WHY COARSE TOASTED RUSK ROLLS ARE CRISPIER THAN FINE ONESCASTRO-PRADA, E. M; MEINDERS, M. B. J; PRIMO-MARTIN, C et al.Journal of texture studies. 2012, Vol 43, Num 6, pp 421-437, issn 0022-4901, 17 p.Article

Effect of water activity on fracture and acoustic characteristics of a crust modelPRIMO-MARTIN, C; SÖZER, N; HAMER, R. J et al.Journal of food engineering. 2009, Vol 90, Num 2, pp 277-284, issn 0260-8774, 8 p.Article

Water Content or Water Activity : What Rules Crispy Behavior in Bread Crust?VAN NIEUWENHUIJZEN, N. H; PRIMO-MARTIN, C; MEINDERS, M. B. J et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 15, pp 6432-6438, issn 0021-8561, 7 p.Article

Fracture behaviour of bread crust : Effect of ingredient modificationPRIMO-MARTIN, C; DE BEUKELAER, H; HAMER, R. J et al.Journal of cereal science (Print). 2008, Vol 48, Num 3, pp 604-612, issn 0733-5210, 9 p.Article

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