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THE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH.

• Authors : HUȚU, Dana¹; AMARIEI, Sonia¹

Subjects: *BAKED products; *CONSUMER behavior; *PROCESSED foods

• Source: Food & Environment Safety. 2021, Vol. 20 Issue 2, p149-159. 11p.

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KAI PAI PIES.

Subjects: *PIES; *BAKED products; *EXTREME weather

• Source: SupermarketNews. Jul2023, Vol. 16 Issue 7, p10-10. 1p.

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Baking with Chocolate: These rich desserts are a chocolate-lover's dream come true.

• Authors : Shepard, Jules

Subjects: *BAKED products; *CHOCOLATE; *GLUTEN-free cooking

• Source: Gluten Free & More (2379-9323). Feb/Mar2019, Vol. 22 Issue 2, p58-61. 4p.

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Decision Tree of Materials: A Model of Halal Control Point (HCP) Identification in Small-Scale Bakery to Support Halal Certification.

• Authors : Sucipto, Sucipto; Damayanti, Reza Wahyu; Perdani, Claudia Gadizza

Subjects: DECISION trees; PIES; CAKE

• Source: International Journal of Food Science; 4/12/2022, p1-12, 12p

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Population-scale dietary interests during the COVID-19 pandemic.

• Authors : Gligorić, Kristina; Chiolero, Arnaud; Kıcıman, Emre

Subjects: COVID-19 pandemic; PIES; SARS-CoV-2

• Source: Nature Communications; 2/28/2022, Vol. 13 Issue 1, p1-14, 14p

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easy as Apple Pie.

• Authors : Berkoff, Nancy

Subjects: *APPLES; *PIES; *PASTRY

• Source: Vegetarian Journal. 2006, Vol. 25 Issue 3, p6-10. 5p.

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HOSO.

Subjects: *PASTRY; *CAKE; *BAKED products

• Source: Pasticceria Internazionale. 2018 Supplement, p22-24. 2p.

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BAKERY GETS ITS PIECE OF THE PIE.

• Authors : Browne, Michael

Subjects: *SUPERMARKETS -- Bakery departments; *BAKED products; *PIES

• Source: SN: Supermarket News. Aug2019, p33-33. 1p.

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My Big Mama's Egg Pie.

• Authors : Adams, Jocelyn Delk

Subjects: PIES; BAKED products; EGGS

• Source: Southern Living; Dec2020, Vol. 55 Issue 11, p164-167, 4p, 4 Color Photographs

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Baked Foods Thrive.

• Authors : Patterson, Bill¹

Subjects: *BAKERIES; *RECESSIONS; *CONSUMER preferencesUNITED States

• Source: Prepared Foods. Mar2010, Vol. 179 Issue 3, p73-77. 4p.

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