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Results: 1-6 |
Results: 6

Authors: DOGAN IS PONTE JG WALKER CE
Citation: Is. Dogan et al., EFFECT OF FORMULA AND PROCESS VARIATIONS ON TURKISH FRANCALA BREAD PRODUCTION, Cereal foods world, 41(9), 1996, pp. 741-744

Authors: WANG ZJ PONTE JG
Citation: Zj. Wang et Jg. Ponte, IWGA AWARD PAPER - STORAGE STABILITY OF GLUTEN-FORTIFIED FROZEN DOUGH, Cereal foods world, 40(11), 1995, pp. 827-831

Authors: WANG ZJ PONTE JG
Citation: Zj. Wang et Jg. Ponte, IMPROVING FROZEN DOUGH QUALITIES WITH THE ADDITION OF VITAL WHEAT GLUTEN, Cereal foods world, 39(7), 1994, pp. 500-503

Authors: VALJAKKA TT PONTE JG KULP K
Citation: Tt. Valjakka et al., STUDIES ON A RAW-STARCH DIGESTING ENZYME .1. COMPARISON TO FUNGAL ANDBACTERIAL ENZYMES AND AN EMULSIFIER IN WHITE PAN BREAD, Cereal chemistry, 71(2), 1994, pp. 139-144

Authors: VALJAKKA TT PONTE JG KULP K
Citation: Tt. Valjakka et al., STUDIES ON A RAW-STARCH DIGESTING ENZYME .2. REPLACEMENT OF SUCROSE IN WHITE PAN BREAD, Cereal chemistry, 71(2), 1994, pp. 145-149

Authors: WANG WM KLOPFENSTEIN CF PONTE JG
Citation: Wm. Wang et al., EFFECTS OF TWIN-SCREW EXTRUSION ON THE PHYSICAL-PROPERTIES OF DIETARYFIBER AND OTHER COMPONENTS OF WHOLE WHEAT AND WHEAT BRAN AND ON THE BAKING QUALITY OF THE WHEAT BRAN, Cereal chemistry, 70(6), 1993, pp. 707-711
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