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Reference Library.
Analysis and analytical methods
Bread survey
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Bread texture evaluation
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Characterising baked products using texture profile analysis
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Characterization and estimation of barley polysaccharides by Near-infrared spectroscopy I. Barleys, starches and fl-D-glucans
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Chemical imaging with an IR focal plane array
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Comparative Study on the Identification of Food Borne Yeasts
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Computer system makes bakery management a piece of cake
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Converting from Empirical to rheological Tests on foods
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CrumbScan AIB developed software package brings objectivity to baked product evaluations
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Determination of moisture in bakery foods. Ref: H2O
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Determination of the Principle Constituents of White Bread by NIR
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Effect of Moisture & Temperature on the Specific Heat of Bread
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Farinograph and extensograph tests
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Food Colloids in practice
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Insights into consumers assessments of biscuit texture based on Mastication analysis
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Instrumental Measurement of Cookie Hardness . II. Application to Produce Quality Variables
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Instrumental Measurement of Cookie Hardness. I. Assessment of Methods
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Instrumental Measurement of the Hardness of Cookie & Crackers
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Measuring Wheat Hardness by Revolutions per Minute Reduction
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Moisture analysis: determination of moisture
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Monthly rainfall and mean temperatures for monthe January to April for Palmerston North, Appleby, Balmoral, Darfield, Ashburton, Timaru, Waipiata, Taieri and Invercargaill
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Nutritional data December 1993 Bread types
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Physical & Chemical Testing Methods
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Rain damage test
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Rheology of doughs and batters
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Sampling of grains
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Sour Rye bread
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Speck test for determining speck and halo formation in flour and sough products
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The Determination of Protein, Fat & Moisture in Bread by NIR Spectroscopy
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The United States and the metric system
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Tristimulus Assessment of Flour & Bread Crumb Colour with Flours of Increasing Extraction Rate
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What do you like about bread?
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Wheat sampling
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