Item request has been placed! ×
Item request cannot be made. ×
loading  Processing Request

Search Results

Display Settings
Results per page: 10
Sort By: Relevance
Filter
  • 1-10 of  1,084 results for ""Baked products""

Your Filters

Subject : dough Subject : pastry Subject : wheat flour
Reset filters
Item request has been placed! ×
Item request cannot be made. ×
loading  Processing Request
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.

Record details

Read Online Read More Add to Saved list
×
Academic Journal

Proximate, Functional and Sensory Analysis of Quinoa and Wheat Flour Composite Cake.

Subjects: *QUINOA; *FLOUR; *BAKED products

  • Source: Asian Journal of Dairy & Food Research. Mar2024, Vol. 43 Issue 1, p59-64. 6p.

Record details

Read Online Read More Add to Saved list
×
Academic Journal

Wheat Bread Enriched with House Cricket Powder (Acheta domesticus L.) as an Alternative Protein Source.

Subjects: *BREAD; *DIETARY proteins; *MONOUNSATURATED fatty acids

  • Source: Molecules. Feb2024, Vol. 29 Issue 3, p711. 16p.

Record details

Read Online Read More Add to Saved list
×
Academic Journal

Exposure Assessment to Deoxynivalenol of Children over 3 Years Deriving from the Consumption of Processed Wheat-Based Products Produced from a Dedicated Flour.

Subjects: *FLOUR; *BREAD; *DEOXYNIVALENOL

  • Source: Toxins. Oct2023, Vol. 15 Issue 10, p615. 12p.

Record details

Read Online Read More Add to Saved list
×
Academic Journal

Aprovechamiento alternativo de calamar (Dosidicus gigas) como fuente de proteína para la fortificación de pan tipo baguette.

Subjects: *BREAD; *FLOUR; *ESSENTIAL amino acids

  • Source: Archivos Latinoamericanos de Nutrición. jul-sep2023, Vol. 73 Issue 3, p191-200. 10p.

Record details

Read Online Read More Add to Saved list
×
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.

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.

Subjects: *BAKED products; *QUINOA; *FLOUR

  • 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

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.

Record details

Read Online Read More Add to Saved list
×
Academic Journal

Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory.

Subjects: *DOUGH; *ADHESION; *SENSORY evaluation

  • Source: Journal of Texture Studies. Apr2023, Vol. 54 Issue 2, p222-236. 15p.

Record details

Read Online Read More Add to Saved list
×
Academic Journal

FORMATION OF WATER ABSORPTION CAPACITY OF FLOUR ON MILLS OF DIFFERENT PRODUCTIVITY.

Subjects: *FLOUR mills; *FLOUR quality; *ABSORPTION

  • Source: Grain Products & Mixed Fodder's. Mar2023, Vol. 23 Issue 1, p4-13. 10p.

Record details

Read Online Read More Add to Saved list
×
  • 1-10 of  1,084 results for ""Baked products""