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D. W. Kent-Jones.
- Published in:
- Nature, 1979, v. 277, n. 5692, p. 159, doi. 10.1038/277159b0
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- Article
Protein quality and quantity: A rheological assessment of their relative importance in breadmaking.
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- International Journal of Food Science & Technology, 1971, v. 6, n. 1, p. 47, doi. 10.1111/j.1365-2621.1971.tb01592.x
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- Article
A rheological investigation of the role of water in wheat flour doughs.
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- International Journal of Food Science & Technology, 1970, v. 5, n. 1, p. 65, doi. 10.1111/j.1365-2621.1970.tb01543.x
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- Article
Studies on mechanical factors affecting dough development.
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- International Journal of Food Science & Technology, 1967, v. 2, n. 1, p. 37, doi. 10.1111/j.1365-2621.1967.tb01323.x
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- Article
Reduction of γ-Phenyl-α-Methylallylalcohol with Deuterium.
- Published in:
- Nature, 1936, v. 137, n. 3474, p. 907, doi. 10.1038/137907a0
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- Article
Natural toxicants and food additives-the relative risks.
- Published in:
- Nutrition Bulletin, 1979, v. 5, n. 3, p. 145, doi. 10.1111/j.1467-3010.1979.tb00407.x
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- Article
Analytical and pharmacological problems arising from the use of organic chemicals as processing aids and hygiene aids in the food industry.
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- Journal of the Science of Food & Agriculture, 1952, v. 3, n. 3, p. 115, doi. 10.1002/jsfa.2740030304
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- Article
The effect of humidity on mould growth on constructional materials.
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- Journal of the Science of Food & Agriculture, 1951, v. 2, n. 12, p. 534, doi. 10.1002/jsfa.2740021203
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- Article
The analytical determination of mineral oil in bread and buns: The effect of varying composition of these baked goods on mineral oil absorption.
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- Journal of the Science of Food & Agriculture, 1951, v. 2, n. 10, p. 434, doi. 10.1002/jsfa.2740021004
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- Article
Some effects of a virile chemical industry on food processing.
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- Journal of the Science of Food & Agriculture, 1950, v. 1, n. 12, p. 349, doi. 10.1002/jsfa.2740011202
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- Article
Some present trends in baking research.
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- Journal of the Science of Food & Agriculture, 1950, v. 1, n. 4, p. 125, doi. 10.1002/jsfa.2740010409
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- Article
The determination of extraneous materials in biscuits.
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- Journal of the Science of Food & Agriculture, 1950, v. 1, n. 2, p. 57, doi. 10.1002/jsfa.2740010208
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- Article
The effect of lipoxygenase action on the mechanical development of wheat flour doughs.
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- Journal of the Science of Food & Agriculture, 1973, v. 24, n. 4, p. 421, doi. 10.1002/jsfa.2740240411
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- Article
Use of L-cysteine in bread baking-results of a multi-generation feeding experiment with breeding rats.
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- Journal of the Science of Food & Agriculture, 1971, v. 22, n. 2, p. 65, doi. 10.1002/jsfa.2740220205
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- Article
Studies on the lipids of flour V. -Effect of air on lipid binding.
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- Journal of the Science of Food & Agriculture, 1970, v. 21, n. 7, p. 377, doi. 10.1002/jsfa.2740210710
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- Article
Studies on the lipids of flour IV.
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- Journal of the Science of Food & Agriculture, 1969, v. 20, n. 3, p. 129, doi. 10.1002/jsfa.2740200301
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- Article
Studies on the lipids of flour. III.
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- Journal of the Science of Food & Agriculture, 1966, v. 17, n. 1, p. 20, doi. 10.1002/jsfa.2740170106
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- Article
Studies on the lipids of flour. II.
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- Journal of the Science of Food & Agriculture, 1963, v. 14, n. 12, p. 883, doi. 10.1002/jsfa.2740141208
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- Article
Fundamental studies on dough with the brabender extensograph. III.
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- Journal of the Science of Food & Agriculture, 1963, v. 14, n. 9, p. 663, doi. 10.1002/jsfa.2740140909
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- Article
Fundamental studies on dough with the brabender extensograph. II.
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- Journal of the Science of Food & Agriculture, 1962, v. 13, n. 11, p. 572, doi. 10.1002/jsfa.2740131104
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- Article
Influence of diet and husbandry on the nutritional value of the hen's egg.
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- Journal of the Science of Food & Agriculture, 1962, v. 13, n. 9, p. 459, doi. 10.1002/jsfa.2740130903
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- Article
Fundamental studies on dough with the Brabender Extensograph. I.-determination of stress-strain curves.
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- Journal of the Science of Food & Agriculture, 1961, v. 12, n. 7, p. 513, doi. 10.1002/jsfa.2740120703
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- Article
Studies on the lipids of flour. I.-Effect of chlorine dioxide treatment on the essential fatty acids.
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- Journal of the Science of Food & Agriculture, 1960, v. 11, n. 11, p. 658, doi. 10.1002/jsfa.2740111111
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- Article
Study of the quality of free-range and laying battery hen eggs with particular reference to baking.
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- Journal of the Science of Food & Agriculture, 1960, v. 11, n. 2, p. 115, doi. 10.1002/jsfa.2740110208
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- Article
The role of lipids in baking. V.
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- Journal of the Science of Food & Agriculture, 1958, v. 9, n. 8, p. 498, doi. 10.1002/jsfa.2740090805
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- Article
Biscuit stability, the effect on oxidative changes of certain natural and synthetic antioxidants.
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- Journal of the Science of Food & Agriculture, 1958, v. 9, n. 5, p. 294, doi. 10.1002/jsfa.2740090508
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- Article
Creaming and other tests in the assessment of bakery fats.
- Published in:
- Journal of the Science of Food & Agriculture, 1958, v. 9, n. 2, p. 115, doi. 10.1002/jsfa.2740090210
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- Article
The natural ageing of flour.
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- Journal of the Science of Food & Agriculture, 1957, v. 8, n. 5, p. 261, doi. 10.1002/jsfa.2740080503
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- Article
A radioactive tracer technique for the study of dough mixing.
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- Journal of the Science of Food & Agriculture, 1957, v. 8, n. 4, p. 234, doi. 10.1002/jsfa.2740080408
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- Article
The role of lipids in baking. IV.
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- Journal of the Science of Food & Agriculture, 1957, v. 8, n. 3, p. 105, doi. 10.1002/jsfa.2740080302
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- Article
Flour testing. II.
- Published in:
- Journal of the Science of Food & Agriculture, 1956, v. 7, n. 12, p. 764, doi. 10.1002/jsfa.2740071206
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- Article
Flour testing. I.-A comparison of the brabender extensograph, chopin alveograph and simon extensometer methods of testing bread flours with particular reference to the effect of various froms of flour treatment.
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- Journal of the Science of Food & Agriculture, 1956, v. 7, n. 12, p. 754, doi. 10.1002/jsfa.2740071205
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- Article
Cereal product fortification: The B vitamins, with special reference to thiamine losses in baked products.
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- Journal of the Science of Food & Agriculture, 1956, v. 7, n. 7, p. 457, doi. 10.1002/jsfa.2740070701
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- Article
The role of lipids in baking. III.
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- Journal of the Science of Food & Agriculture, 1956, v. 7, n. 1, p. 72, doi. 10.1002/jsfa.2740070114
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- Article
The survival of Bacillus subtilis spores in the baking of bread.
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- Journal of the Science of Food & Agriculture, 1954, v. 5, n. 6, p. 292, doi. 10.1002/jsfa.2740050608
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- Article
The role of glycerides in baking.
- Published in:
- Journal of the Science of Food & Agriculture, 1954, v. 5, n. 1, p. 8, doi. 10.1002/jsfa.2740050102
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- Article
Some organoleptic studies on bakery products.
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- Journal of the Science of Food & Agriculture, 1952, v. 3, n. 10, p. 433, doi. 10.1002/jsfa.2740031001
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- Article
Measuring the physical characteristics of flour : A method of using the chopin alveograph to detect the effect of flour improvers.
- Published in:
- Journal of the Science of Food & Agriculture, 1952, v. 3, n. 7, p. 297, doi. 10.1002/jsfa.2740030702
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- Publication type:
- Article