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AN APPROACH FOR MANAGING AND COMPARING DATA CONCERNING SOME MAIN FOOD PRODUCTS.

• Authors : Dimova, Delyana¹

Subjects: *BAKED products; *DAIRY products; *PASTRY

• Source: Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2018, Vol. 18, p55-62. 8p.

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The origins of Pan dell'Orso.

• Authors : Di Masso, Pasticceria

Subjects: *BAKED products; *BAKERIES; *CONSUMERS

• Source: Pasticceria Internazionale. Suppliment2023, p19-20. 2p.

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Decorating the confectionery industry with innovative inclusions.

Subjects: *CONFECTIONERS; *BAKED products; *SPECIALTY foods

• Source: Confectionary Production. Oct2020, Vol. 86 Issue 7, p28-30. 3p.

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Antioxidant Activity, Technological and Rheological Properties of Baked Rolls Containing Dried Onions ( Allium cepa L.).

• Authors : Michalak‐Majewska, Monika¹ ; Sołowiej, Bartosz²; SłAwińska, Aneta¹

Subjects: *BAKED products; *ONIONS; *ANTIOXIDANTS

• Source: Journal of Food Processing & Preservation. Feb2017, Vol. 41 Issue 1, pn/a-N.PAG. 8p.

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Developing Low-Fat Banana Bread by Using Okra Gum as a Fat Replacer.

• Authors : Hu, Shih-Ming¹ (AUTHOR) ; Lai, Hung-Sheng (Herman)² (AUTHOR)

Subjects: *BAKED products; *NUTRITIONAL value of bread; *BANANAS

• Source: Journal of Culinary Science & Technology. 2017, Vol. 15 Issue 1, p36-42. 7p. 3 Charts.

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The feasibility and acceptability of reducing salt in partially baked bread: a Spanish case study.

• Authors : Quilez, Joan^1,2; Salas-Salvado, Jordi^2,3

Subjects: *BREAD; *BAKED products; *SALT content of foodSPAIN

• Source: Public Health Nutrition. Apr2016, Vol. 19 Issue 6, p983-987. 5p.

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LET'S BREAK BREAD.

• Authors : HYMORE, KHALIL

Subjects: *BREAD; *BAKED products; *COOKING

• Source: Prevention. Dec2015, Vol. 67 Issue 12, p114-122. 9p. 8 Color Photographs.

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Utilisation of Non-Traditional Forms of Cereals in Bakery Production.

• Authors : LAKNEROVÁ, IVANA¹ ; HOLASOVÁ, MARIE¹; FIEDLEROVÁ, VLASTA¹

Subjects: *CEREALS as food; *BAKED products; *EMMER wheat

• Source: Czech Journal of Food Sciences. 2014, Vol. 32 Issue 3, p296-301. 6p.

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CARACTERIZACIÓN DEL PROCESO DE ELABORACIÓN DEL BOLLO LIMPIO Y DE MAZORCA EN VILLANUEVA BOLIVAR-COLOMBIA.

• Authors : TORRENEGRA A., MILADYS ESTHER¹ ; GRANADOS C., CLEMENTE²; ACEVEDO C., DIOFANOR²

Subjects: *CORN products; *BAKED products; *FOOD microbiologyBOLIVAR (Colombia : Dept.)

• Source: Biotecnología en el Sector Agropecuario y Agroindustrial. jul-dic2013, Vol. 11 Issue 2, p148-155. 8p.

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KITCHEN Santa.

Subjects: *BAKED products; *RASPBERRIES; *ALMOND

• Source: Woman's Day. 12/6/2005, Vol. 69 Issue 2, p176-183. 6p. 10 Color Photographs.

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