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Academic Journal

The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method.

Authors : Bieniek, Angelika¹ (AUTHOR) ; Buksa, Krzysztof¹ (AUTHOR)

Source: Molecules. Feb2024, Vol. 29 Issue 4, p904. 11p.

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Periodical

A perfect flavour match.

Authors : Phillipson, Daisy

Source: Confectionary Production. Nov2023, p78-81. 4p.

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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.

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Academic Journal

BAKERY PRODUCTS WITH VALUE-ADDED PREMIX BASED ON LUPIN (LUPINUS ANGUSTIFOLIUS) SPROUTS.

Authors : PLUSTEA (PAVEN), Loredana¹; RABA, Diana Nicoleta¹ ; NEGREA, Monica¹

Source: Scientific Papers. Series D. Animal Science. 2023, Vol. 66 Issue 2, p550-558. 9p.

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Academic Journal

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

Authors : Rana, Masud¹ (AUTHOR); Yasmin, Sabina¹ (AUTHOR) ; Mahomud, Md. Sultan¹ (AUTHOR)

Source: Food Science & Nutrition. Jun2023, Vol. 11 Issue 6, p3057-3066. 10p.

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Academic Journal

Propiedades fisicoquímicas, texturales y sensoriales en galletas elaboradas con trigo, avena y quinua.

Authors : Rodríguez-González, Ibeth¹ ; Mary Benavides-Guevara, Ruth¹ ; Jurado, Brenda K.¹

Source: Ingeniería y Competitividad. 2023, Vol. 25 Issue 2, p108-121. 14p.

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Academic Journal

تاثیر جایگزینی ساکارز و آرد گندم با ایزومالت و آرد دانه کینوآ بر خصوصیات فیزیکوشیمیایی، میکروبی و رئولوژیکی پودر کیک کم کالری.

Authors : آیدا اباذری¹; مانیا صالحی فر²

Source: Journal of Food Science & Technology (2008-8787). 5/15/2023, Vol. 20 Issue 135, p181-194. 14p.

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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.

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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.

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Academic Journal

ROMANIAN TRADITIONAL DISHES AND CERTIFIED FOOD PRODUCTS.

Authors : GHINEA, Cristina¹ ; PRISACARU, Ancuta Elena¹

Source: Food & Environment Safety. 2023, Vol. 22 Issue 2, p89-100. 12p.

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The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method.

A perfect flavour match.

Exploring potential food applications of intermediate wheatgrass.

BAKERY PRODUCTS WITH VALUE-ADDED PREMIX BASED ON LUPIN (LUPINUS ANGUSTIFOLIUS) SPROUTS.

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

Propiedades fisicoquímicas, texturales y sensoriales en galletas elaboradas con trigo, avena y quinua.

تاثیر جایگزینی ساکارز و آرد گندم با ایزومالت و آرد دانه کینوآ بر خصوصیات فیزیکوشیمیایی، میکروبی و رئولوژیکی پودر کیک کم کالری.

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

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

ROMANIAN TRADITIONAL DISHES AND CERTIFIED FOOD PRODUCTS.