kw.\*:(%22Sour dough%22)
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Application of xanthan gum for reducing syruping in refrigerated doughsSIMSEK, Senay.Food hydrocolloids. 2009, Vol 23, Num 8, pp 2354-2358, issn 0268-005X, 5 p.Article
Monitoring the dynamic density of wheat dough during fermentationKTENIOUDAKI, A; BUTLER, F; GONZALES-BARRON, U et al.Journal of food engineering. 2009, Vol 95, Num 2, pp 332-338, issn 0260-8774, 7 p.Article
Leavened dough processing by supercritical fluid extrusion (SCFX)HICSASMAZ, Zeynep; DOGAN, Esref; CHU, Cindy et al.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 21, pp 6191-6197, issn 0021-8561, 7 p.Article
IL-22 : A critical mediator in mucosal host defenseAUJLA, S. J; KOLLS, J. K.Journal of molecular medicine (Berlin. Print). 2009, Vol 87, Num 5, pp 451-454, issn 0946-2716, 4 p.Article
Dough characteristics of Irish wheat varieties II. Aeration profile and baking qualityKTENIOUDAKI, A; BUTLER, F; GALLAGHER, E et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 3, pp 602-610, issn 0023-6438, 9 p.Article
Functional response of diluted dough matrixes in high-fibre systems : A viscometric and rheological approachANGIOLONI, Alessandro; COLLAR, Concha.Food research international. 2008, Vol 41, Num 8, pp 803-812, issn 0963-9969, 10 p.Article
Fat replacement in soft dough biscuits : Its implications on dough rheology and biscuit qualitySUDHA, M. L; SRIVASTAVA, A. K; VETRIMANI, R et al.Journal of food engineering. 2007, Vol 80, Num 3, pp 922-930, issn 0260-8774, 9 p.Article
Welche Kältemittel in der Zukunft? = Which refrigerant in the future?DOÊRING, R.Die Kälte und Klimatechnik. 1990, Vol 43, Num 9, pp 472-482, issn 0343-2246, 6 p.Article
Rheological characterization and constitutive modeling of bread doughSOFOU, Souzanna; MULIAWAN, Edward B; HATZIKIRIAKOS, Savvas G et al.Rheologica acta. 2008, Vol 47, Num 4, pp 369-381, issn 0035-4511, 13 p.Article
Embossing of dough and related processesLEVINE, Leon.Cereal foods world. 2004, Vol 49, Num 1, issn 0146-6283, 35, 38 [2 p.]Article
Th17 cytokines and mucosal immunityDUBIN, Patricia J; KOLLS, Jay K.Immunological reviews. 2008, Vol 226, pp 160-171, issn 0105-2896, 12 p.Article
Xylanases from microbial origin induce syrup formation in doughDE SCHRYVER, Peter; SESENA, Susana; DECAIGNY, Bert et al.Journal of cereal science (Print). 2008, Vol 47, Num 1, pp 18-28, issn 0733-5210, 11 p.Article
Influence of dough ingredients on 3-chloropropane-1,2-diol (3-MCPD) formation in toastBREITUNG-UTZMANN, C. M; HRENN, H; HAASE, N. U et al.Food additives and contaminants. 2005, Vol 22, Num 2, pp 97-103, issn 0265-203X, 7 p.Article
Rheological changes in wheat sourdough during controlled and spontaneous fermentationWEHRLE, K; ARENDT, E. K.Cereal chemistry. 1998, Vol 75, Num 6, pp 882-886, issn 0009-0352Article
IL-22, but Not IL-17, Dominant Environment in Cutaneous T-cell LymphomaMIYAGAKI, Tomomitsu; SUGAYA, Makoto; SUGA, Hiraku et al.Clinical cancer research (Print). 2011, Vol 17, Num 24, pp 7529-7538, issn 1078-0432, 10 p.Article
Installation avec évaporateur à air et condenseur à air = Refrigerating unit with an air evaporator and an air condenserJACQUARD, P.Revue pratique du froid et du conditionnement d'air. 1998, Num 862, pp 49-50, issn 0370-6699Article
Verwendung von KLEA 407A bei überfluteter Verdampfung = Using KLEA 407A with flooding evaporationLOW, B; TAYLOR, A.Die Kälte und Klimatechnik. 1996, Vol 49, Num 8, pp 528-531, issn 0343-2246, 3 p.Article
Austauschstoffe für R22: ein Überblick = Substitutes for R22: an overviewSCHWENNESEN, K.Die Kälte und Klimatechnik. 1994, Vol 47, Num 2, pp 59-62, issn 0343-2246, 3 p.Article
A new instrumental setup for determination of small amplitude viscoelastic properties of dough during fermentationMERT, Behic.European food research & technology (Print). 2008, Vol 227, Num 1, pp 151-157, issn 1438-2377, 7 p.Article
Fourier modelling, analysis and interpretation of high-resolution mixograph dataVERBYLA, A. P; SAINT-PIERRE, C; PETERSON, C. J et al.Journal of cereal science (Print). 2007, Vol 46, Num 1, pp 11-21, issn 0733-5210, 11 p.Article
Physical and microscopic studies of flour-water systemsUNBEHEND, Ljiljana; LINDHAUER, Meinolf G; MEUSER, Friedrich et al.European food research & technology (Print). 2004, Vol 219, Num 5, pp 514-521, issn 1438-2377, 8 p.Article
Do we understand the 22-year solar activity cycle ?PATERNO, L.Comptes rendus de l'Académie des sciences. Série IIb, mécanique, physique, astronomie. 1998, Vol 326, Num 6, pp 393-405, issn 1287-4620Article
Options techniques des constructeurs pour l'après-R 22 = Technical options for manufacturers about R 22 substituteMALEK, A; GOTH, Y.Revue pratique du froid et du conditionnement d'air. 1996, Num 833BIS, pp 49-53, issn 0370-6699Article
Le programme des R 407C et R 410B : Climatisation = R 407C and R 410B as substitutes of R 22 : Air conditioningDUBOIS, L; RINALDI, R.Revue pratique du froid et du conditionnement d'air. 1995, Num 818, pp 48-49, issn 0370-6699Article
Description of batter mixing using near infrared spectroscopyAÏT KADDOUR, A; MOREL, M.-H; CUQ, B et al.Journal of cereal science (Print). 2008, Vol 48, Num 3, pp 698-708, issn 0733-5210, 11 p.Article