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Academic Journal

Development and performance evaluation of an improved electric baking oven for baked products

Authors : Masud Rana; Sabina Yasmin; Md. Sultan Mahomud

Subjects: baking oven; biscuit; cake

Source: Food Science & Nutrition, Vol 11, Iss 6, Pp 3057-3066 (2023)

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Academic Journal

Impact of mushroom (Pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies‐baked products

Authors : Yuan Biao; Xin Chen; Song Wang

Subjects: cookies; dough; mushroom

Source: Food Science & Nutrition, Vol 8, Iss 1, Pp 361-370 (2020)

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Academic Journal

Development and performance evaluation of an improved electric baking oven for baked products

Authors : Rana, Masud; Yasmin, Sabina; Mahomud, Md. Sultan

Subjects: Food Science

Source: Food Science & Nutrition ; volume 11, issue 6, page 3057-3066 ; ISSN 2048-7177 2048-7177

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Impact of mushroom ( Pleurotus eryngii ) flour upon quality attributes of wheat dough and functional cookies‐baked products

Authors : Yuan Biao; David Julian McClements; Liyan Zhao

Subjects: 030309 nutrition & dietetics; Wheat flour; rheological properties

Source: Food Science & NutritionFood Science & Nutrition, 8(1):361-370Food Science & Nutrition, Vol 8, Iss 1, Pp 361-370 (2020)

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Academic Journal

Impact of mushroom ( Pleurotus eryngii ) flour upon quality attributes of wheat dough and functional cookies‐baked products

Authors : Biao, Yuan; Chen, Xin; Wang, Song ...

Subjects: Food Science

Source: Food Science & Nutrition ; volume 8, issue 1, page 361-370 ; ISSN 2048-7177 2048-7177

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Academic Journal

Levels and variability of sodium content in soups, baked products, and breakfast cereals in the United States

Authors : Juan, WenYen; Crane, Nancy

Subjects: Genetics; Molecular Biology; Biochemistry

Source: The FASEB Journal ; volume 24, issue S1 ; ISSN 0892-6638 1530-6860

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Academic Journal

Sweet‐baked products, but not whole or refined grains, are negatively associated with bone mineral density (BMD): the Framingham Offspring Cohort

Authors : Mangano, Kelsey McKee; Sahni, Shivani; Casey, Virginia ...

Subjects: Genetics; Molecular Biology; Biochemistry

Source: The FASEB Journal ; volume 27, issue S1 ; ISSN 0892-6638 1530-6860

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Sweet‐baked products, but not whole or refined grains, are negatively associated with bone mineral density (BMD): the Framingham Offspring Cohort

Authors : Kelsey M. Mangano; Marian T. Hannan; Shivani Sahni

Subjects: Bone mineral; Animal science; Framingham Risk Score

Source: The FASEB Journal. 27

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Academic Journal

Nutritional impact of whole grain ingredients on the composition of ready‐to‐eat breakfast cereals and baked products

Authors : Lemar, Linda; Holcomb, Gwen;

Subjects: Genetics; Molecular Biology; Biochemistry

Source: The FASEB Journal ; volume 21, issue 6 ; ISSN 0892-6638 1530-6860

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Levels and variability of sodium content in soups, baked products, and breakfast cereals in the United States

Authors : Nancy T. Crane; WenYen Juan

Subjects: Salt content; Chemistry; Genetics

Source: The FASEB Journal. 24

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