Item request has been placed!

Item request cannot be made.

Processing Request

Search Results

Display Settings

Results per page: 10

Sort By: Relevance

Filter

Your Filters

Reset filters

Item request has been placed!

Item request cannot be made.

Processing Request

Academic Journal

Development and performance evaluation of an improved electric baking oven for baked products.

Authors : Rana, Masud¹ (AUTHOR); Yasmin, Sabina¹ (AUTHOR) ; Mahomud, Md. Sultan¹ (AUTHOR)

Source: Food Science & Nutrition. Jun2023, Vol. 11 Issue 6, p3057-3066. 10p.

Record details

Read Online Read More Add to Saved list

Academic Journal

Correlation between acrylamide content and colour in some baked products.

Authors : ABDULAZEEZ, ZANA MOHAMMED¹ ; MUSTAFA, ABDEL MONIEM IBRAHIM²; YAZICI, FEHMI³

Source: Czech Journal of Food Sciences. 2023, Vol. 41 Issue 2, p137-143. 7p.

Record details

Read Online Read More Add to Saved list

Conference

VALORIZATION OF COMMON BEAN (PHASEOLUS VULGARIS L.) BY-PRODUCTS TO OBTAIN NEW BAKERY PRODUCTS.

Authors : Maier, Alina¹; Canja, Cristina Maria¹; Lupu, Mirabela Ioana¹

Source: Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2023, Vol. 23, p113-120. 8p.

Record details

Read Online Read More Add to Saved list

Academic Journal

Propiedades fisicoquímicas, texturales y sensoriales en galletas elaboradas con trigo, avena y quinua.

Authors : Rodríguez-González, Ibeth¹ ; Mary Benavides-Guevara, Ruth¹ ; Jurado, Brenda K.¹

Source: Ingeniería y Competitividad. 2023, Vol. 25 Issue 2, p108-121. 14p.

Record details

Read Online Read More Add to Saved list

Periodical

A perfect flavour match.

Authors : Phillipson, Daisy

Source: Confectionary Production. Nov2023, p78-81. 4p.

Record details

Read Online Read More Add to Saved list

Periodical

Exploring potential food applications of intermediate wheatgrass.

Authors : Iorga, Brianna¹; Karkle, Elisa¹

Source: Cereal Technology / Getreidetechnologie. Oct-dec2023, Vol. 77 Issue 4, p232-238. 7p.

Record details

Read Online Read More Add to Saved list

Academic Journal

BAKERY PRODUCTS WITH VALUE-ADDED PREMIX BASED ON LUPIN (LUPINUS ANGUSTIFOLIUS) SPROUTS.

Authors : PLUSTEA (PAVEN), Loredana¹; RABA, Diana Nicoleta¹ ; NEGREA, Monica¹

Source: Scientific Papers. Series D. Animal Science. 2023, Vol. 66 Issue 2, p550-558. 9p.

Record details

Read Online Read More Add to Saved list

Academic Journal

تاثیر جایگزینی ساکارز و آرد گندم با ایزومالت و آرد دانه کینوآ بر خصوصیات فیزیکوشیمیایی، میکروبی و رئولوژیکی پودر کیک کم کالری.

Authors : آیدا اباذری¹; مانیا صالحی فر²

Source: Journal of Food Science & Technology (2008-8787). 5/15/2023, Vol. 20 Issue 135, p181-194. 14p.

Record details

Read Online Read More Add to Saved list

Academic Journal

The role of free-from symbols on consumer perceptions of healthiness, quality and intention to buy baked food products.

Authors : Castellini, Greta^1,2,3 (AUTHOR); Savarese, Mariarosaria^2,4 (AUTHOR); Graffigna, Guendalina^1,2,3 (AUTHOR)

Source: International Journal of Food Sciences & Nutrition. May2023, Vol. 74 Issue 3, p395-402. 8p. 1 Color Photograph, 4 Charts.

Record details

Read Online Read More Add to Saved list

Academic Journal

Technological approaches applied in the design of gluten-free bakery products.

Authors : Siminiuc, Rodica¹ ; Țurcanu, Dinu¹

Source: Czech Journal of Food Sciences. 2023, Vol. 41 Issue 3, p155-172. 18p.

Record details

Read Online Read More Add to Saved list