Evolution of cake batter bubble structure and rheology during planetary mixing
Chesterton, A.K.S., de Abreu, D.A. Pereira, Moggridge, G.D., Sadd, P.A., Wilson, D.I.
Published in Food and bioproducts processing (01.07.2013)
Published in Food and bioproducts processing (01.07.2013)
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Journal Article
A novel laboratory scale method for studying heat treatment of cake flour
Chesterton, A.K.S., Wilson, D.I., Sadd, P.A., Moggridge, G.D.
Published in Journal of food engineering (01.01.2015)
Published in Journal of food engineering (01.01.2015)
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Journal Article
Effectiveness of Methods for Reducing Acrylamide in Bakery Products
Sadd, Peter A., Hamlet, Colin G., Liang, Li
Published in Journal of agricultural and food chemistry (13.08.2008)
Published in Journal of agricultural and food chemistry (13.08.2008)
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Journal Article
Conference Proceeding
Correlations between the Amounts of Free Asparagine and Saccharides Present in Commercial Cereal Flours in the United Kingdom and the Generation of Acrylamide during Cooking
Hamlet, Colin G., Sadd, Peter A., Liang, Li
Published in Journal of agricultural and food chemistry (13.08.2008)
Published in Journal of agricultural and food chemistry (13.08.2008)
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Journal Article
Conference Proceeding
Database of physical properties of agro-food materials
Nesvadba, P, Houška, M, Wolf, W, Gekas, V, Jarvis, D, Sadd, P.A, Johns, A.I
Published in Journal of food engineering (01.03.2004)
Published in Journal of food engineering (01.03.2004)
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Journal Article
Conference Proceeding