Jordan College of Agricultural Science and Technology
21 achievements

21 achievements

Tenbergen, Klaus
Tenbergen, K.  (2012). High Oleic Soy Oil Bakery Research.  The Soyfoods Council.
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Tenbergen, K.  (2012). Mass production of Artisan bread.  The Journal of American Baking. 133-156.
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Tenbergen, K., & Ferris, D.  (2012). Shelf-life extension strategies.  Applied Culinology: Blending Culinary Arts and Food Science & Technology in Food Product Development. Atlanta, GA: Research Chefs Association.
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Berry, D., & Tenbergen, K.  (2011). Fruit’s Sweet Secrets.  Baking & Snack Magazine. 11(5), 49-58.
Malovany, D., & Tenbergen, K.  (2011). Best tips for the Best Raisin Contest -Dos and don'ts to help you beat out the competition. 
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Tenbergen, K.  A look at lúcuma.  Retrieved from: http://www.foodproductdesign.com/articles/2011/09/a-look-at-l-cuma.aspx
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Tenbergen, K.  (2011). International Flavors, Chile.  Sizzle - The American Culinary Federation Quarterly. 8(1), 50-53.
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Tenbergen, K., Dunklin, M., Booth, G., & Tinton, T.  (2011). International partnership in entrepreneurship – firm foundations for the future.  Entrepreneurial Practice Review. 2(1).
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Tenbergen, K., Eghtesadi, R., & Santiago, P.  (2011). Copao – The new super fruit.  Fruit of Peru and the Chilean Atacama Desert. 32-33.
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Tenbergen, K.  (2010). The time of your life – certification is more important than ever before.  RBA Baker’s Rack. 16(1), 11-14.
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Tenbergen, K.  (2010). The science of combination ovens/steamers.  FCSI - The Americas Quarterly. 1(3), 47-49.
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Tenbergen, K.  (2009). Blending Culinary Arts and Food Science.  Chef Educator Today. 16-17.
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Tenbergen, K.  (2008). Flatbreads Old World: Meets New Flatbreads from all over the world-including tortillas, arepas and naan-are the newest hot ticket in both retail and foodservice products.  Food Product Design. 18(11), 38-43.
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Tenbergen, K.  (2008). Spoling the fun: Rope in breads.  Cafe Meeting Place. 23(4).
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Tenbergen, K.  (2008). Crack open nuts’ benefits.  Baking Management.
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Tenbergen, K.  (2007). The time of your life – the importance of getting involved – the time to give back.  RBA Baker’s Rack. 11(3), 16-17.
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Tenbergen, K.  (2007). Healthy baking seminar presents ideas, solutions.  Baking Management. 11(11).
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Tenbergen, K.  (2004). Baking Ammonia: The Other White Leavening Agent.  Food Product Design. 12(9), 33-34.
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Tenbergen, K., Labensky, S., Martel, P., & Van Damme, E.  (2004). On baking.  Upper Saddle River, NJ: Prentice Hall, Inc. .
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Tenbergen, K.  (2000). H2O Quality and its Influence in the Baking Process.  Asian Food Tech. 1(6), 24-27.
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Tenbergen, K.  (1999). Dough and bread conditioners.  Food Product Design Magazine. 21(6), 16.
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