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MARGARINE OILS, SHORTENINGS, AND VANASPATI.GANDER KF.1976; J. AMER. OIL CHEMISTS' SOC.; U.S.A.; DA. 1976; VOL. 53; NO 6; PP. 417-420; (WORLD CONF. OILSEED VEG. OIL PROCESS. TECHNOL. PROC.; AMSTERDAM; 1976)Conference Paper

CHILLING AND CRYSTALLIZATION OF SHORTENINGS AND MARGARINESGREENWELL BA.1981; J. AM. OIL CHEM. SOC.; ISSN 0003-021X; USA; DA. 1981; VOL. 58; NO 3; PP. 206-207Conference Paper

STABILITE DES SHORTENINGS DESTINES A LA FRITURE ET A L'ATOMISATIONMARUYAMA T; KINOSHITA Y; NIIYA I et al.1978; J. JAP. SOC. FOOD NUTRIT.; JPN; DA. 1978; VOL. 31; NO 2; PP. 210-214; ABS. ENG; BIBL. 8 REF.Article

BLENDING, CHILLING, AND TEMPERING OF MARGARINES AND SHORTENINGS.HAIGHTON AJ.1976; J. AMER. OIL CHEMISTS' SOC.; U.S.A.; DA. 1976; VOL. 53; NO 6; PP. 397-399; (WORLD CONF. OILSEED VEG. OIL PROCESS. TECHNOL. PROC.; AMSTERDAM; 1976)Conference Paper

SHORTENING SYSTEMS: FATS, OILS, AND SURFACE-ACTIVE AGENTS - PRESENT AND FUTUREKNIGHTLY WH.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 3; PP. 171-174; BIBL. 17 REF.Conference Paper

VACUUM EXPANSION OF MECHANICALLY DEVELOPED DOUGHS AT PROOF TEMPERATURE: EFFECT OF SHORTENINGBELL BM; DANIELS DGH; FISHER N et al.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 3; PP. 182-186; BIBL. 20 REF.Conference Paper

THE BINDING OF MODELL SHORTENINGS DURING MIXING OF MECHANICALLY DEVELOPED BREAD DOUGHS FROM FRISH AND STORED FLOURS.BELL BM; FISHER N.1977; J. AMER. OIL CHEMISTS' SOC.; U.S.A.; DA. 1977; VOL. 54; NO 11; PP. 479-483; BIBL. 25 REF.Article

DEFATTED AND RECONSTITUTED WHEAT FLOURS. VI: RESPONSE TO SHORTENING ADDITION AND LIPID REMOVAL IN FLOURS THAT VARY IN BREAD-MAKING QUALITYCHUNG OK; POMERANZ Y; SHOGREN MD et al.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 2; PP. 111-117; BIBL. 14 REF.Article

PROPRIETES GENERALES, COMPOSITION EN ACIDES GRAS ET STEROLS DE SHORTENING DESTINES A LA FRITURE OU A L'ATOMISATIONMARUYAMA T; KINOSHITA Y; NIIYA I et al.1978; J. JAP. SOC. FOOD NUTRIT.; JPN; DA. 1978; VOL. 31; NO 2; PP. 205-209; ABS. ENG; BIBL. 17 REF.Article

FORMULATION OF PRODUCTS FROM SOYBEAN OILLATONDRESS EG.1981; J. AM. OIL CHEM. SOC.; ISSN 0003-021X; USA; DA. 1981; VOL. 58; NO 3; PP. 185-187; BIBL. 3 REF.Conference Paper

HIGH PERFORMANCE LIQUID CHROMATOGRAPHIC DETERMINATION OF NINE PHENOLIC ANTIOXIDANTS IN OILS, LARDS, AND SHORTENINGSPAGE BD.1979; J. ASS. OFF. ANAL. CHEMISTS; USA; DA. 1979; VOL. 62; NO 6; PP. 1239-1246; BIBL. 13 REF.Article

INTERESTERIFICATION OF FATSSREENIVASAN B.1978; J. AMER. OIL CHEMISTS' SOC.; USA; DA. 1978; VOL. 55; NO 11; PP. 796-805; BIBL. 48 REF.Article

L'INTERESTERIFICATION. APPLICATIONS DANS LE DOMAINE ALIMENTAIRE.FAUR L.1977; REV. FR. CORPS GRAS; FR.; DA. 1977; VOL. 24; NO 2; PP. 85-91; BIBL. 3 REF.Article

DEFATTED AND RECONSTITUTED WHEAT FLOURS. VII: THE EFFECTS OF 0-12% SHORTENING (FLOUR BASIS) IN BREAD MAKINGCHUNG OK; SHOGREN MD; POMERANZ Y et al.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 1; PP. 69-73; BIBL. 14 REF.Conference Paper

FLOW PROPERTIES OF POWDERED SHORTENINGSBAKER GW; JOHNSON LA; LUSAS EW et al.1980; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 5; PP. 1370-1375; BIBL. 11 REF.Article

CAKE SHORTENINGS.HARNETT DI.1977; J. AMER. OIL CHEMISTS' SOC.; U.S.A.; DA. 1977; VOL. 54; NO 12; PP. 557-560; BIBL. 11 REF.Article

DEFATTED AND RECONSTITUTED WHEAT FLOURS. V: BREAD-MAKING RESPONSE TO SHORTENING OF FLOUR DIFFERENTIALLY DEFATTED BY VARYING SOLVENT AND TEMPERATURECHUNG OK; POMERANZ Y; FINNEY KF et al.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 2; PP. 106-110; BIBL. 20 REF.Article

SHORTENING FORMULATION AND CONTROLTHOMAS AE III.1978; J. AMER. OIL CHEMISTS' SOC.; USA; DA. 1978; VOL. 55; NO 11; PP. 830-833; BIBL. 10 REF.Article

FINISHED PRODUCT FORMULATION = FORMULATION DU PRODUIT FINILEFEBVRE J.1983; JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY; ISSN 0003-021X; USA; DA. 1983; VOL. 60; NO 2; PP. 295-300; BIBL. 82 REF.; 10 FIG./1 TABL.Article

Steamed bread. III, Role of lipidsPOMERANZ, Y; HUANG, M; RUBENTHALER, G. L et al.Cereal chemistry. 1991, Vol 68, Num 4, pp 353-356, issn 0009-0352Conference Paper

Role of shortening and monoglyceride on staling of white bread made by the straight dough methodYAMAUCHI, H; FUJIMURA, M; OHYA, K et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1992, Vol 39, Num 5, pp 383-390, issn 0029-0394Article

LES CORPS GRAS ANIMAUX DANS LES IAA. I - PROGRES RECENTS DANS LA PRODUCTION ET LA TRANSFORMATION DE CORPS GRAS ANIMAUX DANS LES IAA. B) TRANSFORMATIONDANJOIE J.1983; REVUE FRANCAISE DES CORPS GRAS; ISSN 0035-3000; FRA; DA. 1983; VOL. 30; NO 5; PP. 203-205; 4 FIG./1 TABL.Article

Effect of tempering on the physical properties of shortening = Effet des changements de température sur les propriétés physiques des shorteningsMOZIAR, C; DEMAN, J. M; DEMAN, L et al.Canadian Institute of Food Science and Technology journal. 1989, Vol 22, Num 3, pp 238-242, issn 0315-5463Article

Masticatory myosin unveiled : first determination of contractile parameters of muscle fibers from carnivore jaw musclesTONIOLO, Luana; CANCELLARA, Pasqua; MACCATROZZO, Lisa et al.American journal of physiology. Cell physiology. 2008, Vol 64, Num 6, issn 0363-6143, C1535-C1542Article

USE OF THE STANLEY JIG FOR LARGE ULNAR SHORTENINGSHARRISON, J. W. K; STANLEY, J. K; HAYTON, M. J et al.Journal of hand surgery. European volume. 2008, Vol 33, Num 2, pp 197-200, issn 1753-1934, 4 p.Article

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