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Selection criteria of lactic acid bacteria to be used as starter for sweet and salty leavened baked products

• Authors : Reale, Anna; Zotta, Teresa; Ianniello, Rocco G. ...

Subjects: Food Science

• Source: LWT ; volume 133, page 110092 ; ISSN 0023-6438

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Characterizing Ingredients in Baked Products Sold in the U.S.

• Authors : Ahuja, Jaspreet; Li, Ying; Bahadur, Rahul

Subjects: Nutrition and Dietetics; Food Science; Medicine (miscellaneous)

• Source: Current Developments in Nutrition ; volume 4, page nzaa052_002 ; ISSN 2475-2991

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Composite Flours for Baked Products and Possible Challenges – A Review

• Authors : Nwanekezi, E.C.

Subjects: General Earth and Planetary Sciences; General Environmental Science

• Source: Nigerian Food Journal ; volume 31, issue 2, page 8-17 ; ISSN 0189-7241

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Physical, Chemical and Sensory Properties of Baked Products from Blends of Wheat and African Yam Bean (Sphenostylis stenocarpa) Water-Extractable Proteins

• Authors : Ade, I.C.; Ingbian, E.K.; Abu, J.O.

Subjects: General Earth and Planetary Sciences; General Environmental Science

• Source: Nigerian Food Journal ; volume 30, issue 1, page 109-115 ; ISSN 0189-7241

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Front matter

• Source: Gluten-Free Baked Products ; page i

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