Works matching DE "BAKING industry"
Results: 156
Effect of Far-Infrared Oven on the Qualities of Bakery Products.
- Published in:
- Journal of Culinary Science & Technology, 2008, v. 6, n. 2/3, p. 105, doi. 10.1080/15428050802336955
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- Publication type:
- Article
Effects of Extrusion Treatment on the Physicochemical and Baking Quality of Japonica Rice Batters and Rice Breads.
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- Gels (2310-2861), 2025, v. 11, n. 2, p. 86, doi. 10.3390/gels11020086
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- Publication type:
- Article
THE IMPACT OF INTERNAL MARKETING ON EMPLOYEE SATISFACTION IN THE BANKING SECTOR.
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- Knowledge: International Journal, 2020, v. 41, n. 1, p. 199
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- Publication type:
- Article
INTENSIFICATION OF FERMENTATION PROCESS USING NATURAL SWEETENERS.
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- Journal of Hygienic Engineering & Design, 2020, v. 30, p. 137
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- Publication type:
- Article
Editorial.
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- Betriebswirt, 2022, v. 63, n. 4, p. 173, doi. 10.3790/dbw.63.4.173
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- Article
Determination of sponge cake volume with a mathematical method.
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- Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 4, p. 551, doi. 10.3920/QAS2014.0463
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- Publication type:
- Article
INNOVATIVE THINKING OF FOOD SAFETY MANAGEMENT FOR TRADITIONAL BAKING INDUSTRY IN TAIWAN - YU JAN SHIN THE BUTTER SHORTBREAD.
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- International Journal of Organizational Innovation, 2016, v. 8, n. 3, p. 282
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- Publication type:
- Article
COMPARATIVE STUDY OF PASTING PROPERTIES OF IMPROVED PLANTAIN, BANANA AND CASSAVA VARIETIES WITH EMPHASIS ON INDUSTRIAL APPLICATION.
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- African Journal of Food, Agriculture, Nutrition & Development, 2010, v. 10, n. 5, p. 2601, doi. 10.4314/ajfand.v10i5.56342
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- Publication type:
- Article
A SOBREMESA FRANCESA DOS ANOS 1950 AOS ANOS 2000: EVOLUÇÃO, CONSUMO E PATRIMÔNIO.
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- Historia: Questoes & Debates, 2011, v. 54, n. 1, p. 193
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- Publication type:
- Article
Potential of Conceptual Design Methodology for Food Process Innovation.
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- Food Science & Technology International, 2008, v. 14, n. 2, p. 139, doi. 10.1177/1082013208092557
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- Publication type:
- Article
Development of a rapid method for determination of gluten content in wheat flour.
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- Agronomy Research, 2017, v. 15, n. S2, p. 1369
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- Publication type:
- Article
Assessing Winter Wheat Responses to Climate Change Scenarios: A Simulation Study in the U.S. Great Plains.
- Published in:
- Climatic Change, 2003, v. 58, n. 1/2, p. 119, doi. 10.1023/A:1023499612729
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- Publication type:
- Article
Stress Relaxation of Wheat Kernels and Their Relationship with Milling, Rheological, and Breadmaking Quality of Wheat.
- Published in:
- Cereal Chemistry, 2012, v. 89, n. 4, p. 211, doi. 10.1094/CCHEM-12-11-0144
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- Publication type:
- Article
Tailoring Fumaric Acid Delivery: The Role of Surfactant-Enhanced Solid Lipid Microparticles via Spray-Congealing.
- Published in:
- Foods, 2024, v. 13, n. 19, p. 3195, doi. 10.3390/foods13193195
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- Publication type:
- Article
The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review.
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- Foods, 2024, v. 13, n. 1, p. 130, doi. 10.3390/foods13010130
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- Publication type:
- Article
Element Content in Different Wheat Flours and Bread Varieties.
- Published in:
- Foods, 2022, v. 11, n. 20, p. 3176, doi. 10.3390/foods11203176
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- Publication type:
- Article
Product Wheels for Scheduling in the Baking Industry: A Case Study.
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- International Journal of Production Management & Engineering, 2018, v. 6, n. 2, p. 65, doi. 10.4995/ijpme.2018.8662
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- Publication type:
- Article
Sanitation Standards for Baking Equipment.
- Published in:
- Journal of Environmental Health, 1999, v. 62, n. 1, p. 54
- Publication type:
- Article
Functional, physical and sensory properties of cookies prepared from okara, red teff and wheat flours.
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- Croatian Journal of Food Science & Technology, 2018, v. 10, n. 1, p. 23, doi. 10.17508/CJFST.2018.10.1.05
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- Publication type:
- Article
The Australian Wheat-Growing Industry, 1788-1948 (Book).
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- 1957
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- Publication type:
- Book Review
Baking In America (Book).
- Published in:
- 1957
- By:
- Publication type:
- Book Review
The Impact of Internationalisation<br />on the Swedish Food Industry: Competition and Countervailing Power.
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- Journal of International Food & Agribusiness Marketing, 2003, v. 15, n. 1/2, p. 23, doi. 10.1300/J047v15n0103
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- Publication type:
- Article
Functional expression of a novel α-amylase from Antarctic psychrotolerant fungus for baking industry and its magnetic immobilization.
- Published in:
- BMC Biotechnology, 2017, v. 17, p. 21, doi. 10.1186/s12896-017-0343-8
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- Publication type:
- Article
Determination of Stickiness Values of Different Flour Combinations.
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- International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.2412
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- Publication type:
- Article
Odour-active compounds in liquid malt extracts for the baking industry.
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- European Food Research & Technology, 2021, v. 247, n. 5, p. 1263, doi. 10.1007/s00217-021-03707-z
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- Publication type:
- Article
MEASURING ISLAMIC STOCK PERFORMANCE IN INDONESIA WITH A MODIFIED SHARPE RATIO.
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- Share: Journal of Islamic Economics & Finance / Jurnal Ekonomi dan Keuangan Islam, 2021, v. 10, n. 2, p. 155, doi. 10.22373/share.v10i2.10493
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- Publication type:
- Article
Issues in Islamic Banking and Financial Institutions during the Covid-19 Pandemic.
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- Share: Journal of Islamic Economics & Finance / Jurnal Ekonomi dan Keuangan Islam, 2021, v. 10, n. 2, p. vi, doi. 10.22373/share.v10i2.11997
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- Publication type:
- Article
ТРАНСФОРМАЦІЯ ІНФОРМАЦІЇ ЯК ФАКТОР РИЗИКУ В ДІЯЛЬНОСТІ МІНІ-ХЛІБОПЕКАРЕНЬ М. ОДЕСИ.
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- Food Industry Economics / Ekonomìka Harčovoï Promislovostì, 2024, v. 16, n. 4, p. 3, doi. 10.15673/fie.v16i4.3058
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- Publication type:
- Article
STRATEGIC MANAGEMENT COMPETITIVE POTENTIAL OF THE ENTERPRISE.
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- Food Industry Economics / Ekonomìka Harčovoï Promislovostì, 2019, v. 11, n. 4, p. 58, doi. 10.15673/fie.v11i4.1547
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- Publication type:
- Article
ІННОВАЦІЙНО-ІНВЕСТИЦІЙНИЙ ВЕКТОР РОЗВИТКУ ХЛІБОПЕКАРСЬКИХ ПІДПРИЄМСТВ
- Published in:
- Food Industry Economics / Ekonomìka Harčovoï Promislovostì, 2019, v. 11, n. 3, p. 66, doi. 10.15673/fie.v11i3.1463
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- Publication type:
- Article
METHODS OF REGULATING PHYSICAL PROPERTIES OF DOUGH USING PHYTOEXTRACTS.
- Published in:
- Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 52, doi. 10.15673/fst.v12i4.1182
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- Publication type:
- Article
Enzyme exposure in the British baking industry.
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- Annals of Occupational Hygiene, 2006, v. 50, n. 4, p. 379, doi. 10.1093/annhyg/mei080
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- Publication type:
- Article
Development and Validation of a Monoclonal Based Immunoassay for the Measurement of Fungal Alpha-Amylase: Focus on Peak Exposures.
- Published in:
- Annals of Occupational Hygiene, 2001, v. 45, n. 2, p. 89, doi. 10.1016/S0003-4878(00)00034-X
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- Publication type:
- Article
INVESTMENT ANALYSIS BAKING INDUSTRY IN UKRAINE.
- Published in:
- Economics: Time Realities, 2015, n. 3, p. 54
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- Publication type:
- Article
Network Society and Enterprise Management Reforms: A Fieldwork Study in Daoxiangcun Group Co. Ltd.
- Published in:
- International Journal of Business Anthropology, 2022, v. 12, n. 2, p. 23, doi. 10.33423/ijba.v12i2.5684
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- Publication type:
- Article
Rye -- the nutritional and technological evaluation in Czech cereal technology -- A review: Grain and flours.
- Published in:
- Czech Journal of Food Sciences, 2021, v. 39, n. 1, p. 3, doi. 10.17221/203/2020-CJFS
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- Publication type:
- Article
Towards Sustainable Innovation in the Bakery Sector—An Example of Fibre-Enriched Bread.
- Published in:
- Sustainability (2071-1050), 2022, v. 14, n. 5, p. N.PAG, doi. 10.3390/su14052743
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- Publication type:
- Article
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry.
- Published in:
- PLoS ONE, 2020, v. 15, n. 7, p. 1, doi. 10.1371/journal.pone.0236190
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- Publication type:
- Article
POSSIBILITIES OF UTILIZATION OF LEFTOVER BREAD.
- Published in:
- Chemical Industry & Chemical Engineering Quarterly, 2010, v. 16, n. 4, p. 309, doi. 10.2298/CICEQ100325039N
- Publication type:
- Article
Lipoxygenases: From Isolation to Application.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2017, v. 16, n. 1, p. 199, doi. 10.1111/1541-4337.12239
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- Publication type:
- Article
Aeration and Foam Control in Baker's Yeast Production: Mapping Patents.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2016, v. 15, n. 2, p. 371, doi. 10.1111/1541-4337.12188
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- Publication type:
- Article
Functionality of Milk Powders and Milk-Based Powders for End Use Applications-A Review.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2012, v. 11, n. 5, p. 518, doi. 10.1111/j.1541-4337.2012.00199.x
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- Publication type:
- Article
In Search of Perfect Growth Media for Baker's Yeast Production: Mapping Patents.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2012, v. 11, n. 1, p. 13, doi. 10.1111/j.1541-4337.2011.00168.x
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- Publication type:
- Article
Physicochemical and Functional Properties of Wheat (Triticum aestivum) and Selected Local Flours in the Philippines.
- Published in:
- Philippine Journal of Science, 2018, v. 147, n. 3, p. 419
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- Publication type:
- Article
Shelf life of packaged bakery goods--a review.
- Published in:
- 2009
- By:
- Publication type:
- journal article
Antioxidants in bakery products: a review.
- Published in:
- 2009
- By:
- Publication type:
- journal article
IMPROVEMENT OF QUALITY ATTRIBUTES OF BREAD BY THE APPLICATION OF PHYTASES FROM AN INDIGENOUS STRAIN OF Aspergillus niger.
- Published in:
- Pakistan Journal of Agricultural Sciences, 2014, v. 51, n. 3, p. 711
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- Publication type:
- Article
Physico-chemical, engineering and functional properties of two soybean cultivars.
- Published in:
- Legume Research: An International Journal, 2019, v. 42, n. 1, p. 39, doi. 10.18805/lr.v0iOF.9109
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- Publication type:
- Article
JEWISH BAKERY HISTORY LOS ANGELES, 1849 - 1926.
- Published in:
- Western States Jewish History, 2003, v. 35, n. 2, p. 122
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- Publication type:
- Article
Baking of muffins: Kinetics of crust color development and optimal baking time.
- Published in:
- Food & Bioprocess Technology, 2014, v. 7, n. 11, p. 3208, doi. 10.1007/s11947-014-1292-z
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- Publication type:
- Article