Pascal and Francis Bibliographic Databases

Help

Search results

Your search

kw.\*:(%22INTERACTION BISCUIT GLACURE%22)

Filter

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Document Type [dt]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Publication Year[py]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Discipline (document) [di]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Language

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Author Country

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Origin

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Results 1 to 25 of 6749

  • Page / 270
Export

Selection :

  • and

CONTROLE DE L'ACCORD PATE EMAIL A L'AIDE D'EPROUVETTES CYLINDRIQUESLE HERON H.1980; IND. CERAM.; ISSN 0019-9044; FRA; DA. 1980; NO 742; PP. 592-594; ABS. ENGArticle

A DIFFUSIVE MODEL OF PB2+ RELEASE BY LEAD-CERAMIC GLAZESAZZONI CB; DELNERO GL; KRAJEWSKI A et al.1981; J. MATER. SCI.; ISSN 0022-2461; GBR; DA. 1981; VOL. 16; NO 4; PP. 1081-1087; BIBL. 15 REF.Article

WHITEWARE GLAZE DEFECTS: SOME POSSIBLE CAUSESBARHAM D; LOWE JC.1982; J. CAN. CERAM. SOC.; ISSN 0068-8444; CAN; DA. 1982; VOL. 51; PP. 54-57Article

Mouillage de la céramique par un bain de glaçureOBUKHOVA, G. B; RYSHCHENKO, M. I.Steklo i keramika. 1984, Num 3, pp 25-26, issn 0131-9582Article

METODI DI STUDIO DELLE REAZIONI IN SISTEMI DI SMALTI MULTISTRATO = METHODES D'ETUDES DES REACTIONS DANS UN SYSTEME DE L'EMAIL MULTICOUCHEBANSAGHI Z.1981; CERAMURGIA; ISSN 0045-6152; ITA; DA. 1981; VOL. 11; NO 3; PP. 87-92; IDEM ENGArticle

STUDIO ALLA MICROSONDA ELETTRONICA DELL' INTERAZIONE COL BISCOTTO DI ALCUNI SMALTI COSTITUITI DA UNA FRITTA DEL SISTEMA PB-B2O3-SIO2 CON DIVERSI TENORI DI AL2O3 = ETUDE AU MOYEN DE MICROSONDE ELECTRONIQUE DE L'INTERACTION ENTRE BISCUIT ET GLACURE ALCALINE CONSTITUEE D'UNE FRITTE DU SYSTEME PB-B2O3-SIO2 ET D'UNE TENEUR VARIABLE D'AL2O3TOZZI N; BINDI R; HREGLICH S et al.1981; CERAM. INF.; ISSN 0009-0271; ITA; DA. 1981; VOL. 16; NO 179; PP. 86-93; BIBL. 19 REF.Article

STUDIO ALLA MICROSONDA ELETTRONICA DELL' INTERAZIONE COL BISCOTTO DI ALCUNI SMALTI COSTITUITI DA UNA FRITTA DEL SISTEMA PB-B2O3-SIO2 CON DIVERSI TENORI DI AL2O3 = ETUDE A L'AIDE DE MICROSONDE ELECTRONIQUE DE L'INTERACTION ENTRE BISCUIT ET GLACURE ALCALINE, CONSTITUEE D'UNE FRITTE EN PB-B2O3-SIO2 AVEC DES TENEURS DIFFERENTES D'AL2O3TOZZI N; BINDI R; HREGLICH S et al.1981; CERAM. INF.; ISSN 0009-0271; ITA; DA. 1981; VOL. 16; NO 179; PP. 86-93; BIBL. 19 REF.Article

TRAVAIL DE COUPE DU BISCUIT SEMI FINIKHROMEENKOV VM; SOLOV'EV NN.1978; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; SUN; DA. 1978; NO 3; PP. 149-150Article

STANDARDISIERUNG EINES BACKVERSUCHS FUER HARTKEKS. = NORMALISATION D'UN ESSAI DE CUISSON POUR LES BISCUITS SECSSEIBEL W; LUDEWIG HG; BRETSCHNEIDER F et al.1976; GETREIDE MEHL BROT; DTSCH.; DA. 1976; VOL. 30; NO 4; PP. 101-105; BIBL. 20 REF.Article

SUR UNE DEMANDE D'AUTORISATION D'EMPLOI DE LA L-CYSTEINE ET DE SON CHLORHYDRATE EN BISCUITERIE ET EN PATISSERIEVIGNERON M.1978; BULL. ACAD. NATION. MED.; FRA; DA. 1978; VOL. 162; NO 6; PP. 584-585Article

AN APPLICATION OF THE ULTRASONIC PULSE ECHO TECHNIQUE TO THE MEASUREMENT OF CRISPNESS OF BISCUITSPOVEY MJW; HARDEN CA.1981; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1981; VOL. 16; NO 2; PP. 167-175; BIBL. 14 REF.Article

HINWEISE ZUR HERSTELLUNG VON KEKSEN. = OBSERVATIONS SUR LA PREPARATION DES GATEAUX SECSLUDEWIG HG.1976; REV. INTERNATION. SUCRE CONFIS.; ALLEM.; DA. 1976; VOL. 29; NO 6; PP. 184-186; BIBL. 9 REF.Article

ASPECTOS SOBRE A PRODUCAO DE BISCOITO TIPO "CRACKER": CONSIDERACOES SOBRE A MATERIA-PRIMA E O PROCESSAMENTO = ETUDE DE LA PRODUCTION DE BISCUITS DE TYPE "CRACKER": DONNEES RELATIVES A LA MATIERE PREMIERE ET AU PROCESSUS TECHNOLOGIQUEPIZZINATTO A.1979; BOL. INST. TECHNOL. ALIM.; BRA; DA. 1979; VOL. 16; NO 2; PP. 165-189; ABS. ENG; BIBL. 36 REF.Article

CORN FLOUR: USE IN COOKIESBADI SM; HOSENEY RC.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 4; PP. 495-504; BIBL. 11 REF.Article

UTILIZACAO DE MILHO OPACO-2 NO PRECESSAMENTO DE BISCOITO TIPO "MARIA" = UTILISATION DE FARINE DE MAIS OPAQUE-2 DANS LA TECHNOLOGIE DE BISCUITS DE TYPE "MARIA"VITTI P; BUENO FIGUEIREDO I; EMICO MIYA MORI E et al.1978; BOL. INST. TECNOL. ALIM.; BRA; DA. 1978; NO 59; PP. 1-14; ABS. ENG; BIBL. 14 REF.Article

REGRESSION ANALYSIS OF THIAMIN AND COLOR CHANGES IN ENRICHED COOKIES USING FACTORIAL DESIGNKEAGY PM; CONNOR MA; SCHATZKI TF et al.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 6; PP. 567-573; BIBL. 28 REF.Article

UTILIZATION OF RICE HULLS IN BRICKMAKING. AN INDUSTRIAL TRIALPEPPLINKHOUSE HJ.1980; J. AUST. CERAM. SOC.; AUS; DA. 1980; VOL. 16; NO 2; PP. 26-28; BIBL. 4 REF.Article

STABILIZACE TUKU PRO TRVANLIVE PECIVO = STABILISATION DES MATIERES GRASSES UTILISEES EN BISCUITERIESRAMKOVA D.1978; PRUMYSL POTRAVIN; CSK; DA. 1978; VOL. 29; NO 9; PP. 488-490; BIBL. 6 REF.Article

SALTINE CRACKER FLAVOR. I. CHANGES IN ORGANIC ACIDS AND SOLUBLE NITROGEN CONSTITUENTS OF CRACKER SPONGE AND DOUGH.FARIDI HA; JOHNSON JA.1978; CEREAL CHEM.; U.S.A.; DA. 1978; VOL. 55; NO 1; PP. 7-15; BIBL. 11 REF.Article

EFFECT OF BAKING ON THE PROTEIN QUALITY OF HIGH PROTEIN BISCUITS = EFFET DE LA CUISSON SUR LA QUALITE DES PROTEINES DE BISCUITS A TENEUR ELEVEE EN PROTEINESPRABHAVATHI C; USHA MS; BAINS GS et al.1973; INDIAN J. NUTRIT. DIET.; INDIA; DA. 1973; VOL. 10; NO 2; PP. 91-95; BIBL. 9 REF.Serial Issue

LANGUES DE CHAT ET "COPEAUX" DE QUALITEFEVRE P.1973; REV. FABRICANTS CONFIS. CHOCOLAT. CONFITUR. BISCUIT.; FR.; DA. 1973; VOL. 48; NO 2; PP. 37-40 (3 P.)Serial Issue

BREAD, BISCUIT AND CHAPATI MAKING QUALITY OF INDIAN TRITICALES.VENKATESWARA RAO G; RANGA RAO GCP; VATSALA CN et al.1978; J. FOOD SCI. TECHNOL.; IND; DA. 1978; VOL. 15; NO 1; PP. 11-15; BIBL. 11 REF.Article

GLACURES SANS ALCALIS OPACIFIEES PAR IMMISCIBILITE LIQUIDESHTEJNBERG YU G; SHTEFAN GE; MILYUKOV EM et al.1972; STEKLO I KERAM.; S.S.S.R.; DA. 1972; NO 11; PP. 30-33Serial Issue

UTILISATION D'AMYLASE EN PANIFICATION FINE ET DE PROTEASES EN BISCUITERIE SECHEDE LA GUERIVIERE JF.1972; ANN. TECHNOL. AGRIC.; FR.; DA. 1972; VOL. 21; NO 3; PP. 253-266; ABS. ANGL. ALLEM; (COMPTE RENDU TRAV. 13EME. SYMP. COMM. INT. IND. AGRIC. ALIMENT.; PARIS; 1972)Conference Paper

FRACTURE FORCE, HARDNESS AND BRITTLENESS IN CRISP BREAD, WITH A GENERALIZED REGRESSION ANALYSIS APPROACH TO INSTRUMENTAL-SENSORY COMPARISONS = FORCE DE RUPTURE, DURETE ET FRIABILITE DE BISCUITS CROUSTILLANTS, ET ESSAIS DE COMPARAISONS ENTRE METHODES INSTRUMENTALES ET SENSORIELLES PAR L'ANALYSE DE REGRESSIONANDERSSON Y; DRAKE B; GRANQUIST A et al.1973; J. TEXTURE STUD.; NETHERL.; DA. 1973; VOL. 4; NO 1; PP. 119-144; BIBL. 24 REF.Serial Issue

  • Page / 270