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Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products

Subjects: 030309 nutrition & dietetics; Plant Science; Sensory analysis

  • Source: AgricultureVolume 10Issue 4Agriculture, Vol 10, Iss 126, p 126 (2020)

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Utilization of Mango Kernel Lipid Fraction to Replace Normal Shortenings in Cereal Baked Products

Subjects: Marketing; Chemistry; Thiobarbituric acid

  • Source: Food Science and Technology Research. 20:13-21

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Evaluation of chromium, nickel, iron and manganese content in wheat, flour, bran and selected baked products

Subjects: Pharmacology toxicology; bread; Wheat flour

  • Source: Current Issues in Pharmacy and Medical Sciences, Vol 27, Iss 2, Pp 71-75 (2014)

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Use of Pulse Ingredients to Develop Healthier Baked Products

Subjects: Food industry; Pulse (signal processing); business.industry

  • Source: Cereal Foods World. 58:27-32

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Stability of Fucoxanthin in Dried Undaria Pinnatifida (Wakame) and Baked Products (Scones) Containing Wakame Powder

Subjects: Marketing; chemistry.chemical_compound; chemistry

  • Source: Food Science and Technology Research. 18:687-693

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Bromate Residues in Some Popular Baked Products in Relation to the Sustained Antibromate Campaign in Nigeria

Subjects: Bromates; Health, Toxicology and Mutagenesis; Nigeria

  • Source: Bulletin of Environmental Contamination and Toxicology. 74:894-898

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Colour of baked products during baking

Subjects: Food Science

  • Source: Czech Journal of Food Sciences. 18:67-70

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Permeability and expanded structure of baked products crumbs

Subjects: Pore size; Apparent density; [SDV]Life Sciences [q-bio]

  • Source: Food BiophysicsFood Biophysics, Springer Verlag (Germany), 2008, 3 (4), pp.344-351. ⟨10.1007/s11483-008-9073-8⟩

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Comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for Italian sweet baked products

Subjects: Sequence analysis; Molecular Sequence Data; Restriction Mapping

  • Source: FEMS yeast research. 4(6)

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Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life

Subjects: Health (social science); baked products; breadstick

  • Source: Foods; Volume 12; Issue 9; Pages: 1798

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