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Academic Journal

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

Subjects: *BAKED products; *CAKE; *BISCUITS

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

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Academic Journal

Effects of sucrose substitutes and hydrocolloids on the texture of low‐sugared orange peels as a moist filling for baked products.

Subjects: *GUAR gum; *BAKED products; *HYDROCOLLOIDS

  • Source: Journal of Food Processing & Preservation. Jul2022, Vol. 46 Issue 7, p1-12. 12p.

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Academic Journal

Gluten‐free Nan‐e‐Fasaee: Formulation optimization on the basis of quinoa flour and inulin.

Subjects: *INULIN; *QUINOA; *FAT substitutes

  • Source: Food Science & Nutrition. Feb2024, Vol. 12 Issue 2, p1146-1157. 12p.

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Academic Journal

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

Subjects: *BREAD; *SORGHUM; *BAKED products

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

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Periodical

A perfect flavour match.

Subjects: *SOCIAL media; *BAKED products

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

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Periodical

Exploring potential food applications of intermediate wheatgrass.

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

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Academic Journal

Preparation Untraditional Low Calorie Cake Formula by Taro (Colocasia esculenta) Mucilage.

Subjects: *TARO; *MUCILAGE; *BAKED products

  • Source: Journal of Food & Dairy Sciences. Jun2023, Vol. 14 Issue 6, p149-153. 5p.

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Academic Journal

Utilization of Food Waste for the Development of Composite Bread.

Subjects: *WASTE recycling; *BREAD; *FOOD waste

  • Source: Sustainability (2071-1050). Sep2023, Vol. 15 Issue 17, p13079. 19p.

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Academic Journal

PROCESSING, CHARACTERISTICS AND APPLICATIONS OF EXPANDED GRAINS.

Subjects: *BAKED products; *GRAIN milling; *ADIABATIC processes

  • Source: Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare.

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Academic Journal

DEVELOPMENT OF FLOUR COMBINED SYSTEMS WITH IMPROVED AMINO ACID COMPOSITION.

Subjects: *FLAXSEED; *AMINO acids; *ESSENTIAL amino acids

  • Source: Food Science & Technology (2073-8684). 2023, Vol. 17 Issue 3, p27-36. 10p.

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  • 1-50 of  22,120 results for ""Baked products""