| no |
title |
author |
magazine |
year |
volume |
issue |
page(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.
|
article
|
| 2 |
Calendar
|
|
|
2011
|
44 |
3 |
p. I-II
nvt p.
|
article
|
| 3 |
Cocoa fibre and its application as a fat replacer in chocolate muffins
|
Martínez-Cervera, S.
|
|
2011
|
44 |
3 |
p. 729-736
8 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 6 |
Dough characteristics of Irish wheat varieties II. Aeration profile and baking quality
|
Ktenioudaki, A.
|
|
2011
|
44 |
3 |
p. 602-610
9 p.
|
article
|
| 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.
|
article
|
| 8 |
Editorial
|
Hecht, Katrin
|
|
2011
|
44 |
3 |
p. 593-
1 p.
|
article
|
| 9 |
Editorial board/Aims and Scope
|
|
|
2011
|
44 |
3 |
p. IFC-
1 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 12 |
Effect of hydroxypropylation on physical and rheological properties of sweet potato starch
|
Lee, H.L.
|
|
2011
|
44 |
3 |
p. 765-770
6 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 15 |
Effects of wheat sourdough process on the quality of mixed oat-wheat bread
|
Flander, L.
|
|
2011
|
44 |
3 |
p. 656-664
9 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 19 |
Increasing the folate content in Egyptian baladi bread using germinated wheat flour
|
Hefni, Mohammed
|
|
2011
|
44 |
3 |
p. 706-712
7 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 23 |
Oxidative stability of whole wheat bread during storage
|
Jensen, Sidsel
|
|
2011
|
44 |
3 |
p. 637-642
6 p.
|
article
|
| 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.
|
article
|
| 25 |
Physicochemical and nutritional properties of reduced-caloric density high-fibre breads
|
Angioloni, Alessandro
|
|
2011
|
44 |
3 |
p. 747-758
12 p.
|
article
|
| 26 |
Physico-chemical changes in breads from bake off technologies during storage
|
Altamirano-Fortoul, Rossana
|
|
2011
|
44 |
3 |
p. 631-636
6 p.
|
article
|
| 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.
|
article
|
| 28 |
Quality assessment of gluten-free crackers based on buckwheat flour
|
Sedej, Ivana
|
|
2011
|
44 |
3 |
p. 694-699
6 p.
|
article
|
| 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.
|
article
|
| 30 |
Rheological and thermal effects of galactomannan addition to acorn starch paste
|
Kim, W.W.
|
|
2011
|
44 |
3 |
p. 759-764
6 p.
|
article
|
| 31 |
Structural and physical modifications of corn biscuits during baking process
|
Lara, E.
|
|
2011
|
44 |
3 |
p. 622-630
9 p.
|
article
|
Journal description