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There are 10687 results for: content related to: Dough rheological properties in relation to cracker-making performance of organically grown spelt cultivars

  1. Aromatic Composition and Physicochemical Characteristics of Crackers Containing Barley Fractions

    Cereal Chemistry

    Volume 94, Issue 3, May/June 2017, Pages: 611–618, Norah O'Shea, Kieran N. Kilcawley and Eimear Gallagher

    Version of Record online : 23 JAN 2017, DOI: 10.1094/CCHEM-10-16-0256-R

  2. You have full text access to this OnlineOpen article
    The effects of protein isolates and hydrocolloids complexes on dough rheology, physicochemical properties and qualities of gluten-free crackers

    Food Science & Nutrition

    Volume 4, Issue 2, March 2016, Pages: 143–155, Natthakarn Nammakuna, Sheryl A. Barringer and Puntarika Ratanatriwong

    Version of Record online : 1 SEP 2015, DOI: 10.1002/fsn3.266

  3. The Test of Masticating and Swallowing Solids (TOMASS): reliability, validity and international normative data

    International Journal of Language & Communication Disorders

    Volume 53, Issue 1, January–February 2018, Pages: 144–156, Maggie-Lee Huckabee, Theresa McIntosh, Laura Fuller, Morgan Curry, Paige Thomas, Margaret Walshe, Ellen McCague, Irene Battel, Dalia Nogueira, Ulrike Frank, Lenie van den Engel-Hoek and Oshrat Sella-Weiss

    Version of Record online : 5 JUL 2017, DOI: 10.1111/1460-6984.12332

  4. Key properties of iodine-, iron- and zinc- fortified fish cracker: effects of ambient shelf storage on iodine retention and quality indicators

    International Journal of Food Science & Technology

    Volume 50, Issue 9, September 2015, Pages: 1979–1987, Siwaporn Pinkaew and Taewee T. Karrila

    Version of Record online : 30 JUN 2015, DOI: 10.1111/ijfs.12871

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    A statistician's Christmas party

    Significance

    Volume 11, Issue 5, December 2014, Pages: 44–47, David Clifford, Kim-Anh Lê Cao and Bevan Emma Huang

    Version of Record online : 1 DEC 2014, DOI: 10.1111/j.1740-9713.2014.00784.x

  6. Cohesion as a constraint on object persistence in infancy

    Developmental Science

    Volume 11, Issue 3, May 2008, Pages: 427–432, Erik W. Cheries, Stephen R. Mitroff, Karen Wynn and Brian J. Scholl

    Version of Record online : 7 MAY 2008, DOI: 10.1111/j.1467-7687.2008.00687.x

  7. Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers

    International Journal of Food Science & Technology

    Volume 52, Issue 5, May 2017, Pages: 1155–1163, Kim Adrienne Millar, Catherine Barry-Ryan, Róisín Burke, Karen Hussey, Sinéad McCarthy and Eimear Gallagher

    Version of Record online : 29 MAR 2017, DOI: 10.1111/ijfs.13388

  8. Quality attributes of cassava-fish crackers enriched with different flours: An optimization study by a simplex centroid mixture design

    Journal of Food Process Engineering

    Volume 40, Issue 3, June 2017, Oluwafemi Jeremiah Coker, Olajide Philip Sobukola, Lateef Oladimeji Sanni, Hakeem Adegoke Bakare, Olatundun Esther Kajihausa, Abdul-Razaq Adesola Adebowale and Keith Tomlins

    Version of Record online : 9 SEP 2016, DOI: 10.1111/jfpe.12484

  9. EFFECTS OF ORAL RINSING ON THE PERCEPTION OF RESIDUAL COOLING AND BURN IN HIGHLY MENTHOLATED TOOTHPASTE

    Journal of Sensory Studies

    Volume 24, Issue 2, April 2009, Pages: 290–300, SUNTAREE SUWONSICHON, EDGAR CHAMBERS IV, DELORES H. CHAMBERS and GEORGE A. MILLIKEN

    Version of Record online : 18 MAR 2009, DOI: 10.1111/j.1745-459X.2009.00211.x

  10. Bread and Other Baked Products

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Dietmar Sievert, R. Carl Hoseney and Jan A. Delcour

    Published Online : 15 JUL 2007, DOI: 10.1002/14356007.a04_331.pub2

  11. Finite Element Simulation of Shelf Life Prediction of Moisture-Sensitive Crackers in Permeable Packaging under Different Storage Conditions

    Journal of Food Processing and Preservation

    Volume 40, Issue 1, February 2016, Pages: 37–47, Fayi Hao, Lixin Lu and Jun Wang

    Version of Record online : 7 OCT 2015, DOI: 10.1111/jfpp.12581

  12. Sensory Characteristics and Consumer Acceptance of Bread and Cracker Products Made from Red or White Wheat

    Journal of Food Science

    Volume 76, Issue 5, June/July 2011, Pages: S337–S346, Carolyn A. Challacombe, Koushik Seetharaman and Lisa M. Duizer

    Version of Record online : 17 MAY 2011, DOI: 10.1111/j.1750-3841.2011.02200.x

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    Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

    International Journal of Food Science & Technology

    Volume 53, Issue 1, January 2018, Pages: 237–245, Carolin Schmidt, Insa Geweke, Susanne Struck, Susann Zahn and Harald Rohm

    Version of Record online : 10 OCT 2017, DOI: 10.1111/ijfs.13639

  14. EFFICACY OF PALATE CLEANSERS FOR REDUCTION OF ASTRINGENCY CARRYOVER DURING REPEATED INGESTIONS OF RED WINE

    Journal of Sensory Studies

    Volume 22, Issue 3, June 2007, Pages: 293–312, CAROLYN F. ROSS, CATHERINE HINKEN and KAREN WELLER

    Version of Record online : 6 JUN 2007, DOI: 10.1111/j.1745-459X.2007.00107.x

  15. EFFECT OF BITING BEFORE DIPPING (DOUBLE-DIPPING) CHIPS ON THE BACTERIAL POPULATION OF THE DIPPING SOLUTION

    Journal of Food Safety

    Volume 29, Issue 1, February 2009, Pages: 37–48, JUDITH TREVINO, BRAD BALLIEU, RACHEL YOST, SAMANTHA DANNA, GENEVIEVE HARRIS, JACKLYN DEJONCKHEERE, DANIELLE DIMITROFF, MARK PHILIPS, INYEE HAN, CHLOE MOORE and PAUL DAWSON

    Version of Record online : 22 JAN 2009, DOI: 10.1111/j.1745-4565.2008.00137.x

  16. Effects of Hemp (Cannabis sativa L.) Seed Oil Press-Cake and Decaffeinated Green Tea Leaves (Camellia sinensis) on Functional Characteristics of Gluten-Free Crackers

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: C318–C325, Olga Radočaj, Etelka Dimić and Rong Tsao

    Version of Record online : 13 FEB 2014, DOI: 10.1111/1750-3841.12370

  17. “CRACKER CULTURE”: A PRELIMINARY DEFINITION

    Transforming Anthropology

    Volume 17, Issue 1, April 2009, Pages: 45–50, Mozell C. Hill and Bevode C. McCall

    Version of Record online : 10 APR 2009, DOI: 10.1111/j.1548-7466.2009.01040.x

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    Revision of the EPICA Dome C CO2 record from 800 to 600 kyr before present

    Geophysical Research Letters

    Volume 42, Issue 2, 28 January 2015, Pages: 542–549, Bernhard Bereiter, Sarah Eggleston, Jochen Schmitt, Christoph Nehrbass-Ahles, Thomas F. Stocker, Hubertus Fischer, Sepp Kipfstuhl and Jerome Chappellaz

    Version of Record online : 23 JAN 2015, DOI: 10.1002/2014GL061957

  19. Can't stop believing: inhibitory control and resistance to misleading testimony

    Developmental Science

    Volume 17, Issue 6, November 2014, Pages: 965–976, Vikram K. Jaswal, Koraly Pérez-Edgar, Robyn L. Kondrad, Carolyn M. Palmquist, Caitlin A. Cole and Claire E. Cole

    Version of Record online : 8 MAY 2014, DOI: 10.1111/desc.12187

  20. Brand Personification: Introduction and Overview

    Psychology & Marketing

    Volume 31, Issue 1, January 2014, Pages: 1–30, Ronald Jay Cohen

    Version of Record online : 20 DEC 2013, DOI: 10.1002/mar.20671