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Nutritional value and quality aspects of wheat produced and consumed in Albania

• Authors : Mato Lorena; Damani Zamir; Osmanaj Arben

Subjects: Microbiology; QR1-502; Physiology

• Source: BIO Web of Conferences, Vol 85, p 01059 (2024)

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Mechanical activation in utilising milling byproducts: a way to improve effectiveness

• Authors : Lesnikova Nataliya; Chugunova Olga; Lapina Valentina

Subjects: Environmental sciences; GE1-350

• Source: E3S Web of Conferences, Vol 296, p 07012 (2021)

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Choix raisonné des ingrédients et de la formulation pour une meilleure maitrise de la qualité des produits céréaliers sucrés.

• Authors : PARRAT, Florence; LEBRIQUER, Marie-Luce; PAYEUX, Elisabeth

Subjects: BAKED products; PRODUCT improvement; LABELS

• Source: IAA Industries Agro-Alimentaires; sep/oct2019, Issue 63, p40-43, 4p

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OPTIMIZATION OF GRAPE PEELS PARTICLE SIZE AND FLOUR SUBSTITUTION IN WHITE WHEAT FLOUR DOUGH

• Authors : SILVIA MIRONEASA; MĂDĂLINA IUGA; DUMITRU ZAHARIA

Subjects: grape peel; optimization; Rheofermentometer characteristics

• Source: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 20, Iss 1, Pp 029-042 (2019)

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Réduction du sucre dans un cake à pH acide: un défi supplémentaire.

• Authors : LOISEL, Catherine; BALLU, Kévin; GODARD, Antoine

Subjects: BAKED products; CITRIC acid; SODIUM bicarbonate

• Source: IAA Industries Agro-Alimentaires; nov/dec2018, Issue 11/12, p36-43, 8p

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Etude du rassissement dans un cake de type quatre-quarts, effet de la température de stockage et de la formulation.

• Authors : HESSO, Nesrin; LOISEL, C.; CHEVALLIER, S.

Subjects: X-ray diffraction; FLOUR; STARCH

• Source: IAA Industries Agro-Alimentaires; nov/dec2018, Issue 11/12, p44-47, 4p

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Cassava in the production of bread and bakery products

• Authors : Omoaka, P.; Bokanga, M.

Subjects: cassava; flours; bakery products

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Eco-conception des procédés agroalimentaires: cas de la cuisson du pain.

• Authors : JURY, Vanessa; ROUAUD, Olivier; DESSEV, Tzvetelin

• Source: IAA Industries Agro-Alimentaires; jan/fev2016, Issue 1/2, p33-36, 4p

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Impact des formulations de margarines sur le process en boulangerie et pâtisserie artisanales et industrielles

• Authors : Laventurier Michel

Subjects: margarine; fat blending; puff pastry

• Source: Oléagineux, Corps gras, Lipides, Vol 20, Iss 3, Pp 160-164 (2013)

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DES DESSERTS BIEN NOMMÉS.

• Authors : Florent, Annie

Subjects: *DESSERTS; *CAKE; *DUMPLINGS

• Source: Actualite Medicale. 9/19/2012, Vol. 33 Issue 17, p63-63. 2/3p.

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