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Staple foods / Glycoproteins / Fermentation / Sourdough / Proofing / Gluten / Pre-ferment / Leavening agent / Flour / Food and drink / Baking / Breads


Document Date: 2009-05-29 05:41:15

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City

Cambridge / Duisburg / New York / /

Company

Oxford University Press / Bell AE / Minitab Inc. / Toru Flour Milling Co. Ltd. / Zellkulturen Gmbh / AACC Inc / Pepe / Series 90 Mid Range Power Supplies / CRC Press / Brabender OHG / /

Country

Switzerland / Germany / Turkey / United States / United Kingdom / /

Currency

EUR / /

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Event

Business Partnership / /

Facility

Research Institute / Plant Breed / State University of Michigan / Uludag University / /

IndustryTerm

gluten-free products / sourdough applications / end product / continuous network / energy values / gluten network / food products / glyceamic index products / lowest energy value / potential hydrolysis products / proteolytic systems / energy / /

Organization

A. F. Dagdelen Food Control and Research Institute / Int Assoc for Cereal Sci and Tech / Scientific Research Commission / Scientific and Technological Research Council of Turkey / University of Michigan / Faculty of Agriculture / International Association for Cereal Science and Technology / Oxford University / I. Sahin Department of Food Engineering / Uludag University / International Criminal Court / determined using International Association for Cereal Science and Technology / /

Person

Marcel Dekker / Adnan Fatih Dagdelen / /

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Product

acetic acid / /

ProvinceOrState

Florida / New York / Michigan / /

SportsLeague

International Association / /

Technology

Electrophoresis / gel electrophoresis / /

SocialTag