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Publication : international journal of food properties Subject : antioxidants Subject : baked products Subject : bakery products Subject : bread Subject : wheat
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Academic Journal

Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran.

  • Source: International Journal of Food Properties. 2017, Vol. 20 Issue 12, p3266-3273. 8p. 5 Charts.

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Academic Journal

Visualisation of cakes differing in oil content with magnetic resonance imaging.

  • Source: International Journal of Food Properties. 2017 Supplement, Vol. 20, pS1025-S1036. 12p. 1 Color Photograph, 4 Diagrams, 1

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Academic Journal

Frozen Sangak dough and bread properties: Impact of pre-fermentation and freezing rate.

  • Source: International Journal of Food Properties. 2017, Vol. 20 Issue 4, p782-791. 10p. 1 Chart, 6 Graphs.

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Academic Journal

Templating effects of dipalmitin on soft palm mid-fraction crystals.

  • Source: International Journal of Food Properties. 2017 Supplement, Vol. 20, pS935-S947. 13p. 1 Black and White Photograph, 3 Charts,

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Levels of 5-hydroxymethylfurfural, furfural, 2-furoic acid in sapa syrup, Marsala wine and bakery products.

  • Source: International Journal of Food Properties. 2017 Supplement, Vol. 20, pS2543-S2551. 9p. 3 Charts, 3 Graphs.

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  • 1-5 of  5 results for ""Baked products""