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Academic Journal

Effect of substitution of wheat flour with chickpea flour on their physico-chemical characteristics.

Subjects: *FLOUR; *BAKED products; *OXIDANT statusWORLD Wildlife Fund (U.S.)

  • Source: Arab Gulf Journal of Scientific Research. 2024, Vol. 42 Issue 2, p290-305. 16p.

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Academic Journal

EVALUATION OF FUNCTIONAL PROPERTIES OF PHYSICALLY TREATED SORGHUM FLOURS AND DEVELOPMENT OF GLUTEN-FREE SORGHUM BREAD.

Subjects: *BREAD; *SORGHUM; *BAKED products

  • Source: Journal of Microbiology, Biotechnology & Food Sciences. Dec2023/Jan2024, Vol. 13 Issue 3, p1-6. 6p.

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Periodical

Healthy breakfasts mix tradition with innovation.

Subjects: *FOOD prices; *FOOD packaging; *FOOD industry

  • Source: Checkout. Feb2024, Vol. 50 Issue 2, p32-38. 6p.

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Academic Journal

Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants.

Subjects: *RHEOLOGY; *DOUGH; *SACCHAROMYCES cerevisiae

  • Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2023, Vol. 35 Issue 3, p115-129. 15p.

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Academic Journal

SPIRULINA: A SPOTLIGHT ON ITS NUTRACEUTICAL PROPERTIES AND FOOD PROCESSING APPLICATIONS.

Subjects: *FOOD industry; *BABY foods; *ESSENTIAL fatty acids

  • Source: Journal of Microbiology, Biotechnology & Food Sciences. Jun/Jul2023, Vol. 12 Issue 6, p1-12. 12p.

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Academic Journal

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

Subjects: *OLIGOSACCHARIDE analysis; *MAILLARD reaction; *BAKED products

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

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Academic Journal

Citrus Waste as Source of Bioactive Compounds: Extraction and Utilization in Health and Food Industry.

Subjects: *FOOD industry; *BIOACTIVE compounds; *CITRUS

  • Source: Molecules. Feb2023, Vol. 28 Issue 4, p1636. 20p.

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Academic Journal

Modification and Solubility Enhancement of Rice Protein and Its Application in Food Processing: A Review.

Subjects: *FOOD industry; *AMINO acid residues; *SOLUBILITY

  • Source: Molecules. May2023, Vol. 28 Issue 10, p4078. 16p.

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Academic Journal

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

Subjects: *BAKED products; *QUINOA; *FLOUR

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

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Academic Journal

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

Subjects: *BAKED products; *FLOUR; *BREAD

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

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  • 1-10 of  2,085 results for ""Baked products""