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

• Authors : LOISEL, Catherine¹; BALLU, Kévin¹; GODARD, Antoine¹

Subjects: *BAKED products; *CITRIC acid; *SODIUM bicarbonate

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

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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, Florence¹; LEBRIQUER, Marie-Luce²; PAYEUX, Elisabeth¹

Subjects: *BAKED products; *PRODUCT improvement; *LABELS

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

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La boulangerie namuroise : etude de folklore /

• Authors : Maréchal, Lucien.

Subjects: Folklore; Baking; Baked products

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

• Authors : HESSO, Nesrin¹; LOISEL, C.¹; CHEVALLIER, S.¹

Subjects: *X-ray diffraction; *FLOUR; *STARCH

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

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

• Authors : JURY, Vanessa¹; ROUAUD, Olivier¹; DESSEV, Tzvetelin²

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

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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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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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Cassava in the production of bread and bakery products

• Authors : Omoaka, P.; Bokanga, M.

Subjects: cassava; flours; bakery products

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