Item request has been placed!

Item request cannot be made.

Processing Request

Search Results

Display Settings

Results per page: 10

Sort By: Relevance

Filter

Your Filters

Subject : bread Subject : food science

Reset filters

Item request has been placed!

Item request cannot be made.

Processing Request

Academic Journal

Correlation between acrylamide content and colour in some baked products.

Authors : ABDULAZEEZ, ZANA MOHAMMED¹ ; MUSTAFA, ABDEL MONIEM IBRAHIM²; YAZICI, FEHMI³

Source: Czech Journal of Food Sciences. 2023, Vol. 41 Issue 2, p137-143. 7p.

Record details

Read Online Read More Add to Saved list

Periodical

Exploring potential food applications of intermediate wheatgrass.

Authors : Iorga, Brianna¹; Karkle, Elisa¹

Source: Cereal Technology / Getreidetechnologie. Oct-dec2023, Vol. 77 Issue 4, p232-238. 7p.

Record details

Read Online Read More Add to Saved list

Academic Journal

Technological approaches applied in the design of gluten-free bakery products.

Authors : Siminiuc, Rodica¹ ; Țurcanu, Dinu¹

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

Utilization of plant processing wastes for enrichment of bakery and confectionery products.

Authors : Stabnikova, Olena¹ ; Shevchenko, Anastasiia¹; Stabnikov, Viktor¹

Source: Ukrainian Food Journal. 2023, Vol. 12 Issue 2, p299-308. 10p.

Record details

Read Online Read More Add to Saved list

Academic Journal

Impact of Cress Seed and Basil Gum and HPMC on Physicochemical and Textural Properties of Gluten-Free Bread.

Authors : Tabrizi, A. Shahsavan¹; Salehi, E. Ataye¹ ; Arianfar, A.¹

Source: Journal of Agricultural Science & Technology. Jan2023, Vol. 25 Issue 1, p75-86. 12p.

Record details

Read Online Read More Add to Saved list

Periodical

Flexible forming, efficient extrusion.

Authors : Phillipson, Daisy

Source: Confectionary Production. Jul/Aug2023, p30-32. 3p.

Record details

Read Online Read More Add to Saved list

Academic Journal

EVALUATION OF FUNCTIONAL PROPERTIES OF PHYSICALLY TREATED SORGHUM FLOURS AND DEVELOPMENT OF GLUTEN-FREE SORGHUM BREAD.

Authors : Nagy, Róbert¹ ; Neji, Chaima¹; Remenyik, Judit²

Source: Journal of Microbiology, Biotechnology & Food Sciences. Dec2023/Jan2024, Vol. 13 Issue 3, p1-6. 6p.

Record details

Read Online Read More Add to Saved list

Academic Journal

VALORIZATION OF PRICKLY PEAR PEELS & SEED PRESS-CAKE IN TRADITIONAL SOURDOUGHS AND EVALUATION OF THEIR BREAD-MAKING CAPACITIES.

Authors : CHAFAI, Youssef¹ ; RAFFAK, Anas²; EL-AALAOUI, Mohamed³

Source: Journal of Microbiology, Biotechnology & Food Sciences. Aug/Sep2023, Vol. 13 Issue 1, p1-8. 8p.

Record details

Read Online Read More Add to Saved list

Academic Journal

The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method.

Authors : Iztayev, Auyelbek¹ (AUTHOR); Kulazhanov, Talgat¹ (AUTHOR); Iskakova, Galiya¹ (AUTHOR)

Source: Scientific Reports. 11/18/2023, Vol. 13 Issue 1, p1-18. 18p.

Record details

Read Online Read More Add to Saved list

Academic Journal

The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method.

Authors : Iztayev, Auyelbek¹ (AUTHOR); Kulazhanov, Talgat¹ (AUTHOR); Iskakova, Galiya¹ (AUTHOR)

Source: Scientific Reports. 10/20/2023, Vol. 13 Issue 1, p1-18. 18p.

Record details

Read Online Read More Add to Saved list