nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Arabinoxylan oligosaccharides (AXOS) as a potential sucrose replacer in sugar-snap cookies
|
Pareyt, Bram |
|
2011 |
44 |
3 |
p. 725-728 4 p. |
artikel |
2 |
Calendar
|
|
|
2011 |
44 |
3 |
p. I-II nvt p. |
artikel |
3 |
Cocoa fibre and its application as a fat replacer in chocolate muffins
|
Martínez-Cervera, S. |
|
2011 |
44 |
3 |
p. 729-736 8 p. |
artikel |
4 |
Compositional and varietal influence of finger millet flour on rheological properties of dough and quality of biscuit
|
Saha, Supradip |
|
2011 |
44 |
3 |
p. 616-621 6 p. |
artikel |
5 |
Development of extruded snacks using taro (Colocasia esculenta) and nixtamalized maize (Zea mays) flour blends
|
Rodríguez-Miranda, J. |
|
2011 |
44 |
3 |
p. 673-680 8 p. |
artikel |
6 |
Dough characteristics of Irish wheat varieties II. Aeration profile and baking quality
|
Ktenioudaki, A. |
|
2011 |
44 |
3 |
p. 602-610 9 p. |
artikel |
7 |
Dough characteristics of Irish wheat varieties I. Rheological properties and prediction of baking volume
|
Ktenioudaki, A. |
|
2011 |
44 |
3 |
p. 594-601 8 p. |
artikel |
8 |
Editorial
|
Hecht, Katrin |
|
2011 |
44 |
3 |
p. 593- 1 p. |
artikel |
9 |
Editorial board/Aims and Scope
|
|
|
2011 |
44 |
3 |
p. IFC- 1 p. |
artikel |
10 |
Effect of buckwheat flour addition to wheat flour on acylglycerols and fatty acids composition and rheology properties
|
Nikolić, Nada |
|
2011 |
44 |
3 |
p. 650-655 6 p. |
artikel |
11 |
Effect of endosperm type on texture and in vitro starch digestibility of maize tortillas
|
Osorio-Díaz, Perla |
|
2011 |
44 |
3 |
p. 611-615 5 p. |
artikel |
12 |
Effect of hydroxypropylation on physical and rheological properties of sweet potato starch
|
Lee, H.L. |
|
2011 |
44 |
3 |
p. 765-770 6 p. |
artikel |
13 |
Effect of incorporation of distillers’ dried grain with solubles (DDGS) on quality of cornbread
|
Liu, Sean X. |
|
2011 |
44 |
3 |
p. 713-718 6 p. |
artikel |
14 |
Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta – An Indian flat bread
|
Indrani, D. |
|
2011 |
44 |
3 |
p. 719-724 6 p. |
artikel |
15 |
Effects of wheat sourdough process on the quality of mixed oat-wheat bread
|
Flander, L. |
|
2011 |
44 |
3 |
p. 656-664 9 p. |
artikel |
16 |
Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder
|
Balestra, Federica |
|
2011 |
44 |
3 |
p. 700-705 6 p. |
artikel |
17 |
Gelatinization of waxy starches under high pressure as influenced by pH and osmolarity: Gelatinization kinetics, final structure and pasting properties
|
Simonin, H. |
|
2011 |
44 |
3 |
p. 779-786 8 p. |
artikel |
18 |
Hydroxypropylation of pigeon pea (Cajanus cajan) starch: Preparation, functional characterizations and enzymatic digestibility
|
Lawal, Olayide S. |
|
2011 |
44 |
3 |
p. 771-778 8 p. |
artikel |
19 |
Increasing the folate content in Egyptian baladi bread using germinated wheat flour
|
Hefni, Mohammed |
|
2011 |
44 |
3 |
p. 706-712 7 p. |
artikel |
20 |
Indian water chestnut flour- method optimization for preparation, its physicochemical, morphological, pasting properties and its potential in cookies preparation
|
Singh, Gagan Deep |
|
2011 |
44 |
3 |
p. 665-672 8 p. |
artikel |
21 |
Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes
|
Novotni, D. |
|
2011 |
44 |
3 |
p. 643-649 7 p. |
artikel |
22 |
Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch
|
Onyango, Calvin |
|
2011 |
44 |
3 |
p. 681-686 6 p. |
artikel |
23 |
Oxidative stability of whole wheat bread during storage
|
Jensen, Sidsel |
|
2011 |
44 |
3 |
p. 637-642 6 p. |
artikel |
24 |
Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits
|
Laguna, Laura |
|
2011 |
44 |
3 |
p. 737-746 10 p. |
artikel |
25 |
Physicochemical and nutritional properties of reduced-caloric density high-fibre breads
|
Angioloni, Alessandro |
|
2011 |
44 |
3 |
p. 747-758 12 p. |
artikel |
26 |
Physico-chemical changes in breads from bake off technologies during storage
|
Altamirano-Fortoul, Rossana |
|
2011 |
44 |
3 |
p. 631-636 6 p. |
artikel |
27 |
Preparation, physicochemical characterization and in vitro digestibility on solid complex of maize starches with quercetin
|
Zhang, Liming |
|
2011 |
44 |
3 |
p. 787-792 6 p. |
artikel |
28 |
Quality assessment of gluten-free crackers based on buckwheat flour
|
Sedej, Ivana |
|
2011 |
44 |
3 |
p. 694-699 6 p. |
artikel |
29 |
Rheological and textural properties of sorghum-based formulations modified with variable amounts of native or pregelatinised cassava starch
|
Onyango, Calvin |
|
2011 |
44 |
3 |
p. 687-693 7 p. |
artikel |
30 |
Rheological and thermal effects of galactomannan addition to acorn starch paste
|
Kim, W.W. |
|
2011 |
44 |
3 |
p. 759-764 6 p. |
artikel |
31 |
Structural and physical modifications of corn biscuits during baking process
|
Lara, E. |
|
2011 |
44 |
3 |
p. 622-630 9 p. |
artikel |