Found: 7
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Rheological characteristics of processed whole egg.
- Published in:
- International Journal of Food Science & Technology, 1969, v. 4, n. 4, p. 353, doi. 10.1111/j.1365-2621.1969.tb01531.x
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- Article
Effect of loaf specific volume on the rate and extent of staling in bread.
- Published in:
- Journal of the Science of Food & Agriculture, 1968, v. 19, n. 2, p. 95, doi. 10.1002/jsfa.2740190208
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- Article
The mechanism of fruit holding in high-ratio cake batters.
- Published in:
- Journal of the Science of Food & Agriculture, 1961, v. 12, n. 10, p. 693, doi. 10.1002/jsfa.2740121008
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- Article
Study of the quality of free-range and laying battery hen eggs with particular reference to baking.
- Published in:
- Journal of the Science of Food & Agriculture, 1960, v. 11, n. 2, p. 115, doi. 10.1002/jsfa.2740110208
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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
A radioactive tracer technique for the study of dough mixing.
- Published in:
- Journal of the Science of Food & Agriculture, 1957, v. 8, n. 4, p. 234, doi. 10.1002/jsfa.2740080408
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- Publication type:
- Article
The survival of Bacillus subtilis spores in the baking of bread.
- Published in:
- Journal of the Science of Food & Agriculture, 1954, v. 5, n. 6, p. 292, doi. 10.1002/jsfa.2740050608
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- Publication type:
- Article