Carboxymethyl cocoyam starch : Synthesis, characterisation and influence of reaction parametersLAWAL, Olayide S; DIETER LECHNER, M; HARTMANN, Brigitte et al.Stärke. 2007, Vol 59, Num 5, pp 224-233, issn 0038-9056, 10 p.Article

Rheological characterization of raw and roasted green gram pastesVEENA, R; BHATTACHARYA, Sila.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 46, Num 1, pp 260-266, issn 0023-6438, 7 p.Article

Pasado inconcluso y pasado primitivo en la obra tardía de Walter Benjamin: la redención como exigencia del mundo objetivo = Unfinished Past and Primitive Past in Walter Benjamin's Late Work: Redemption as a Demand of the Objective WorldABADI, Florencia.Daímōn (Murcia). 2012, Num 57, pp 51-65, issn 1130-0507, 15 p.Article

Pates de Reims se redéploie à Saint-DizierMOREL, Francois.Process (Cesson-Sévigné). 2009, Num 1257, pp 24-26, issn 0998-6650, 3 p.Article

Test to determine the optimum water absorption for saltine cracker doughs = Un test pour la détermination de l'absorption optimale d'eau de la pâte pour crackers salésROGERS, D. E; HOSENEY, R. C.Cereal chemistry. 1987, Vol 64, Num 6, pp 370-372, issn 0009-0352Article

Geflushte Pigmentpasten = Pâtes pigmentaires «flushées» = Flushed pigment pastesSCHWEGMANN, B; HEIN, G.Farbe + Lack. 1984, Vol 90, Num 3, pp 175-176, issn 0014-7699Article

CHANGES IN TOMATO PASTE DURING STORAGE AND THE EFFECTS OF HEATING ON CONSISTENCY OF RECONSTITUTED TOMATO PASTEANTHON, Gordon E; BARRETT, Diane M.Journal of texture studies. 2010, Vol 41, Num 3, pp 262-278, issn 0022-4901, 17 p.Article

Surgélation des produits à base de pâtesDEVEAUX, R.Revue générale du Froid. 1984, Vol 74, Num 3, pp 145-149, issn 0035-3205Article

FOLKLORE ON DISPLAY : THE AUTHENTICITY DEBATE REVISITEDTVEIT, Eva-Marie.Studia ethnologica Croatica. 2007, Vol 19, pp 293-302, issn 1330-3627, 10 p.Article

Effect of paste processing on residue levels of imidacloprid, pyraclostrobin, azoxystrobin and fipronil in winter jujubeWEI PENG; LIUWEI ZHAO; FENGMAO LIU et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2014, Vol 31, Num 9, pp 1562-1567, issn 1944-0049, 6 p.Article

Square wave voltammetry for analytical determination of paraquat at carbon paste electrode modified with fluoroapatiteEL MHAMMEDI, M. A; BAKASSE, M; BACHIRAT, R et al.Food chemistry. 2008, Vol 110, Num 4, pp 1001-1006, issn 0308-8146, 6 p.Article

Influence du diamètre des bulles sur la microfissuration d'un joint collé = Influence of bubble diameter on the microcracking of a glued jointLUHOWIAK, W; COLLOT, C.Matériaux et constructions. 1986, Num 109, pp 27-32, issn 0025-5432Article

Mélange des milieux pâteux de rhéologie complexe : pratique = Mixing of pastes with complex rheology : practiceDESPLANCHES, Hervé; CHEVALIER, Jean-Louis.Techniques de l'ingénieur. Génie des procédés. 1999, Vol J4, Num J3861, pp J3861.1-J3861.13, issn 1762-8725Article

Hygienische Aspekte bei der Herstellung Feiner Backwaren = Hygienic aspects in pastry productionSCHÖNAUER, T.Getreide, Mehl und Brot (1972). 1993, Vol 47, Num 4, pp 38-41, issn 0367-4177Article

Predicting the fluidity of corn flour/water systems = Prévision de la fluidité des mélanges d'eau et de farine de maïsFOEHSE, K. B; HOSENEY, R. C; JOHNSON, D. E et al.Cereal chemistry. 1988, Vol 65, Num 6, pp 501-502, issn 0009-0352Article

Mixing equipment for powders and pastesJONES, R. L.Chemical engineer (London). 1985, Num 419, pp 41-42, issn 0302-0797Article

Solder pastes for microelectronicsANJARD, R. P. SR.Microelectronics. 1984, Vol 15, Num 2, pp 53-64, issn 0026-2692Article

The farinograph handbook. Third edition, revised and expanded = Manuel du farinographe. Troisième édition revue et élargieD'APPOLONIA, B. L; KUNERTH, W. H.1984, 69 p., isbn 0-913250-37-6Book

Ultra high viscosity wood pulpFLEMING, B. I; REID, A. R.Cellulose chemistry and technology. 1983, Vol 17, Num 4, pp 371-478, issn 0576-9787Article

Chemical changes in nitrogenous compounds during fermentation of sour doughs and bread doughs = Modifications chimiques des composés azotés au cours de la fermentation de la pâte au levain et de la pâte à painDE BARBER, C. B; COLLAR, C; PRIETO, J. A et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1989, Vol 189, Num 1, pp 12-15, issn 0044-3026Conference Paper

Factors affecting the Bostwick fluidity of corn flour/water systems = Les facteurs influençant la fluidité de Bostwick dans des systèmes d'eau et de farine de maïsFOEHSE, K. B; HOSENEY, R. C.Cereal chemistry. 1988, Vol 65, Num 6, pp 497-500, issn 0009-0352Article

Measurement of past yield by cone penetrationBENBOW, J. J; BRIDGWATER, J.Chemical engineering science. 1987, Vol 42, Num 4, pp 915-919, issn 0009-2509Conference Paper

Kinematic waves in a liquefied pasteTURNER, G. A; VADKE, V. S.Journal of sound and vibration. 1986, Vol 104, Num 3, pp 483-496, issn 0022-460XArticle

Do-Corder studies in dough development. I. Interactions of water absorption, sulfhydryl level, and free lipid content in heated dough = Etudes, avec le Do-Corder, du développement de la pâte. I. Interactions entre l'absorption d'eau, le nombre de groupements sulfhydryles et la teneur en lipides libres de la pâte chaufféeENDO, S; TANAKA, K; NAGAO, S et al.Cereal chemistry. 1984, Vol 61, Num 2, pp 112-116, issn 0009-0352Article

Macinare ad umido, disperdere, emulsionare in medi pastosi = Broyage humide, dispersion, émulsification des produits pâteux = Wet grinding, dispersing, emulsifying of paste productsHEUSS, A.Prodotto chimico & aerosol selezione. 1983, Num 10, pp 47-50, issn 0032-9673Article