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Results: 1-11 |
Results: 11
OPTIMIZATION OF OAT FLOUR HYDROLYSIS WITH COMMERCIAL PROTEASES
Authors: CASAVANT L GELINAS P FORTIER G
Citation: L. Casavant et al., OPTIMIZATION OF OAT FLOUR HYDROLYSIS WITH COMMERCIAL PROTEASES, Sciences des aliments, 18(2), 1998, pp. 129-139
OXIDO-REDUCTASES AND LIPASES AS DOUGH-BLEACHING AGENTS
Authors: GELINAS P POITRAS E MCKINNON CM MORIN A
Citation: P. Gelinas et al., OXIDO-REDUCTASES AND LIPASES AS DOUGH-BLEACHING AGENTS, Cereal chemistry, 75(6), 1998, pp. 810-814
COMBINING FLOUR HEATING AND CHLORINATION TO IMPROVE CAKE TEXTURE
Authors: FUSTIER P GELINAS P
Citation: P. Fustier et P. Gelinas, COMBINING FLOUR HEATING AND CHLORINATION TO IMPROVE CAKE TEXTURE, Cereal chemistry, 75(4), 1998, pp. 568-570
COLLABORATIVE STUDY ON YEAST ACTIVITY, GAS-PRODUCTION (AACC METHOD 89-01)
Authors: GELINAS P
Citation: P. Gelinas, COLLABORATIVE STUDY ON YEAST ACTIVITY, GAS-PRODUCTION (AACC METHOD 89-01), Food microbiology, 14(1), 1997, pp. 55-62
BAKERS-YEAST MITOCHONDRIA, GASSING POWER AND FREEZE-THAW TOLERANCE INDOUGH
Authors: GELINAS P SAVOIE L RODRIGUE N
Citation: P. Gelinas et al., BAKERS-YEAST MITOCHONDRIA, GASSING POWER AND FREEZE-THAW TOLERANCE INDOUGH, Food microbiology, 13(1), 1996, pp. 41-46
RAPID EVALUATION OF FROZEN AND FRESH DOUGHS INVOLVING STRESS CONDITIONS
Authors: GELINAS P MCKINNON CM LUKOW OM TOWNLEYSMITH F
Citation: P. Gelinas et al., RAPID EVALUATION OF FROZEN AND FRESH DOUGHS INVOLVING STRESS CONDITIONS, Cereal chemistry, 73(6), 1996, pp. 767-769
WINE YEAST PREFERMENT FOR ENHANCING BREAD AROMA AND FLAVOR
Authors: MCKINNON CM GELINAS P SIMARD RE
Citation: Cm. Mckinnon et al., WINE YEAST PREFERMENT FOR ENHANCING BREAD AROMA AND FLAVOR, Cereal chemistry, 73(1), 1996, pp. 45-50
FROZEN DOUGH - EFFECTS OF DOUGH SHAPE, WATER-CONTENT, AND SHEETING-MOLDING CONDITIONS
Authors: GELINAS P DEAUDELIN I GRENIER M
Citation: P. Gelinas et al., FROZEN DOUGH - EFFECTS OF DOUGH SHAPE, WATER-CONTENT, AND SHEETING-MOLDING CONDITIONS, Cereal foods world, 40(3), 1995, pp. 124-126
FERMENTED DAIRY INGREDIENTS FOR BREAD - EFFECTS ON DOUGH RHEOLOGY ANDBREAD CHARACTERISTICS
Authors: GELINAS P AUDET J LACHANCE O VACHON M
Citation: P. Gelinas et al., FERMENTED DAIRY INGREDIENTS FOR BREAD - EFFECTS ON DOUGH RHEOLOGY ANDBREAD CHARACTERISTICS, Cereal chemistry, 72(2), 1995, pp. 151-154
DEVELOPMENT OF FERMENTED DAIRY INGREDIENTS AS FLAVOR ENHANCERS FOR BREAD
Authors: GELINAS P LACHANCE O
Citation: P. Gelinas et O. Lachance, DEVELOPMENT OF FERMENTED DAIRY INGREDIENTS AS FLAVOR ENHANCERS FOR BREAD, Cereal chemistry, 72(1), 1995, pp. 17-21
PERFORMANCE OF CREAM OR COMPRESSED YEAST IN FROZEN AND NONFROZEN DOUGHS
Authors: GELINAS P LAGIMONIERE M RODRIGUE N
Citation: P. Gelinas et al., PERFORMANCE OF CREAM OR COMPRESSED YEAST IN FROZEN AND NONFROZEN DOUGHS, Cereal chemistry, 71(2), 1994, pp. 183-186
Risultati: 1-11 |