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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

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

Lipid shortenings: a reviewGHOTRA, Baljit S; DYAL, Sandra D; NARINE, Suresh S et al.Food research international. 2002, Vol 35, Num 10, pp 1015-1048, issn 0963-9969, 34 p.Article

Physical and textural characteristics of some North American shorteningsDEMAN, L; DEMAN, J. M; BLACKMAN, B et al.JAOCS - Journal of the american oil chemists' society. 1991, Vol 68, Num 2, pp 63-69Article

Propriétés plastiques et rhéologiques de certains corps gras = Plastic and rheological properties of some fatsFAUR, L.Revue française des corps gras. 1985, Vol 32, Num 3, pp 105-109, issn 0035-3000Conference Paper

Effect of type and level of added fat on heat induced binding in a fish loaf product = Effets du type et de la teneur en graisse sur la cohésivité induite par la chaleur, des produits à base de pâte de poissonWEINBERG, Z. G; ANGEL, S.Journal of Food Technology. 1984, Vol 19, Num 4, pp 469-473, issn 0022-1163Article

Bread crumb amylograph studies. I: Effects of storage time, shortening, flour lipids, and surfactantsXU, A; CHUNG, O. K; PONTE, J. G et al.Cereal chemistry. 1992, Vol 69, Num 5, pp 495-501, issn 0009-0352Article

Enzyme-resistant starch in yellow layer cakePO-YING LIN; CZUCHAJOWSKA, Z; POMERANZ, Y et al.Cereal chemistry. 1994, Vol 71, Num 1, pp 69-75, issn 0009-0352Article

Replacement of shortening by maltodextrin-emulsifier combinations in chocolate layer cakesSOBCZYNSKA, D; SETSER, C. S.Cereal foods world. 1991, Vol 36, Num 12, pp 1017-1026, issn 0146-6283, 6 p.Article

Direct determination of thermophysical parameter √Kpc in mayonnaise, shortening, and edible oilBICANIC, D; CHIRTOC, M; DADARLAT, D et al.Applied spectroscopy. 1992, Vol 46, Num 4, pp 602-605, issn 0003-7028Article

Changes of relations between some characteristics during french frying in liquid rapeseed shorteningKOURIMSKA, L; POKORNY, J.Potravinářské vědy. 1993, Vol 11, Num 6, pp 485-492, issn 0862-8653Article

Fat replacers in high-ratio layer cakesBATH, D. E; SHELKE, K; HOSENEY, R. C et al.Cereal foods world. 1992, Vol 37, Num 7, pp 495-500, issn 0146-6283, 5 p.Conference Paper

The dynamics of cake baking as studied by a combination of viscometry and electrical resistance oven heatingSHELKE, K; FAUBION, J. M; HOSENEY, R. C et al.Cereal chemistry. 1990, Vol 67, Num 6, pp 575-580, issn 0009-0352Article

Efficacy of tertiary butylhydroquinone on the storage and heat stability of liquid canola shorteningHAWRYS, Z. J; SHAND, P. J; LIN, C et al.Journal of the American Oil Chemists' Society. 1990, Vol 67, Num 9, pp 585-590, issn 0003-021XArticle

Short spacings and polymorphic forms of natural and commercial solid fats : a reviewD'SOUZA, V; DEMAN, J. M; DEMAN, L et al.JAOCS - Journal of the american oil chemists' society. 1990, Vol 67, Num 11, pp 835-843Article

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

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

Changes in physical and chemical properties of shortenings used for commercial deep-fat frying = Modifications des propriétés physiques et chimiques des shortenings utilisés pour la friture industrielle en pleine huileSMITH, L. M; CLIFFORD, A. J; HAMBLIN, C. L et al.Journal of the American Oil Chemists' Society. 1986, Vol 63, Num 8, pp 1017-1023, issn 0003-021XArticle

Palm oil in margarines and shortenings = L'huile de palme dans les margarines et shorteningsDUNS, M. L.Journal of the American Oil Chemists' Society. 1985, Vol 62, Num 2, pp 408-410, issn 0003-021XArticle

Meat fat formulationKINCS, F. R.Journal of the American Oil Chemists' Society. 1985, Vol 62, Num 4, pp 815-818, issn 0003-021XConference Paper

Finished product storage and handlingWOERFEL, J. B.Journal of the American Oil Chemists' Society. 1985, Vol 62, Num 4, pp 819-822, issn 0003-021XConference Paper

Influence of shortening and surfactants on retention of carbon dioxide in bread dough = Influence des shortenings et des agents de surface sur la rétention du dioxyde de carbone dans la pâte à painMOORE, W. R; HOSENEY, R. C.Cereal chemistry. 1986, Vol 63, Num 2, pp 67-70, issn 0009-0352Article

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

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