Evolution of cake batter bubble structure and rheology during planetary mixing von Chesterton, A.K.S., de Abreu, D.A. Pereira, Moggridge, G.D., Sadd, P.A., Wilson, D.I.

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A novel laboratory scale method for studying heat treatment of cake flour von Chesterton, A.K.S., Wilson, D.I., Sadd, P.A., Moggridge, G.D.

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Effectiveness of Methods for Reducing Acrylamide in Bakery Products von Sadd, Peter A., Hamlet, Colin G., Liang, Li

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Understanding crust formation during baking von Jefferson, D.R., Lacey, A.A., Sadd, P.A.

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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 von Hamlet, Colin G., Sadd, Peter A., Liang, Li

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Modelling of shear rate distribution in two planetary mixtures for studying development of cake batter structure von Chesterton, A.K.S., Moggridge, G.D., Sadd, P.A., Wilson, D.I.

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Rheological characterisation of cake batters generated by planetary mixing: Elastic versus viscous effects von Chesterton, A.K.S., Meza, B.E., Moggridge, G.D., Sadd, P.A., Wilson, D.I.

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Crust density in bread baking: Mathematical modelling and numerical solutions von Jefferson, D.R., Lacey, A.A., Sadd, P.A.

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Database of physical properties of agro-food materials von Nesvadba, P, Houška, M, Wolf, W, Gekas, V, Jarvis, D, Sadd, P.A, Johns, A.I

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Effects of yeast stress and pH on 3-monochloropropanediol (3-MCPD)-producing reactions in model dough systems von Hamlet, C.G, Sadd, P.A

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The effect of surfactants on heat and mass transfer to water drops in air von Sadd, P.A., Lamb, J.A., Clift, R.

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Measurement and interpretation of dough densities von Campbell, G.M, Rielly, C.D, Fryer, P.J, Sadd, P.A

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Viscosity of cadmium mixed halide glasses von Bartholomew, R.F., Sadd, A.L., Tick, P.A.

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