Works matching DE "PASTRY"
Results: 151
Baking kinetics of laminated dough using convective and microwave heating.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 115, n. Part C, p. 59, doi. 10.1016/j.fbp.2019.02.007
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- Publication type:
- Article
Influence of the thickness of oak alternatives on the composition and quality of red wines.
- Published in:
- European Food Research & Technology, 2024, v. 250, n. 9, p. 2431, doi. 10.1007/s00217-024-04550-8
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- Article
Investigating the complete replacement of conventional fat with oleogel on the structural behavior of five different pastry products.
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- European Food Research & Technology, 2024, v. 250, n. 7, p. 1933, doi. 10.1007/s00217-024-04500-4
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- Publication type:
- Article
Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains.
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- European Food Research & Technology, 2021, v. 247, n. 6, p. 1525, doi. 10.1007/s00217-021-03729-7
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- Article
العالقة التفاعمية بين اليقظة و األداء التسويقي.
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- Economic & Managerial Researshes, 2019, v. 13, n. 1, p. 83
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- Publication type:
- Article
Supporting a sugar tax in New Zealand: Sugar sweetened beverage ('fizzy drink') consumption as a normal behaviour within the obesogenic environment.
- Published in:
- PeerJ, 2018, p. 1, doi. 10.7717/peerj.5821
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- Publication type:
- Article
THE USE OF MILK THISTLE SEED FLOUR IN THE COMPOSITION OF YEAST DOUGH FOR CHEESE PASTRY.
- Published in:
- Grain Products & Mixed Fodder's, 2022, v. 22, n. 3, p. 40, doi. 10.15673/gpmf.v22i3.2460
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- Article
PASTRY BASED ON FLOUR WITH SPECIFIC CHARACTERISTICS.
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- Grain Products & Mixed Fodder's, 2021, v. 21, n. 3, p. 21, doi. 10.15673/gpmf.v21i3.2230
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- Publication type:
- Article
THE USE OF GLUCAN-CONTAINING GRAIN MATERIALS IN THE TECHNOLOGY OF FOAM-LIKE PASTRIES.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 3, p. 81, doi. 10.15673/fst.v12i3.1042
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- Publication type:
- Article
Production of Fungal Glucoamylase for Glucose Production from Food Waste.
- Published in:
- Biomolecules (2218-273X), 2013, v. 3, n. 3, p. 651, doi. 10.3390/biom3030651
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- Publication type:
- Article
PREVALENCE AND ANTIMICROBIAL SUSCEPTIBILITY OF FOODBORNE BACTERIAL PATHOGENS ISOLATED FROM BAGHLAVA AN IRANIAN EXPORTING PASTRY SWEET.
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- Carpathian Journal of Food Science & Technology, 2022, v. 14, n. 3, p. 57, doi. 10.34302/crpjfst/2022.14.3.5
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- Publication type:
- Article
Better White Layer Cakes Ahead?
- Published in:
- Agricultural Research, 2013, v. 61, n. 10, p. 12
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- Publication type:
- Article
LET THEM EAT CAKE.
- Published in:
- Agricultural Research, 2002, v. 50, n. 3, p. 10
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- Publication type:
- Article
Tensiones turístico-patrimoniales en torno al té galés en el valle inferior del río Chubut.
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- Cuadernos de Antropología Social, 2024, n. 59, p. 103, doi. 10.34096/cas.i59.13557
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- Publication type:
- Article
IDENTIFICATION OF SUSPECTED HAZARDOUS CHEMICAL CONTAMINANTS IN RECYCLED PASTRY PACKAGING.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 1, p. 33, doi. 10.17306/J.AFS.2017.0444
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- Publication type:
- Article
IMPACT OF GREEN TEA EXTRACT ADDITION ON OXIDATIVE CHANGES IN THE LIPID FRACTION OF PASTRY PRODUCTS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 1, p. 25, doi. 10.17306/J.AFS.2017.0417
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- Publication type:
- Article
Poetics and Pâtisserie: Multilayered performances of croissants.
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- Performance Research, 2017, v. 22, n. 7, p. 134, doi. 10.1080/13528165.2017.1353211
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- Article
Dear Teacher.
- Published in:
- Voices from the Middle, 2019, v. 27, n. 1, p. 26
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- Publication type:
- Article
Evaluation and Optimization of Proximate Composition, Farinographical, Extensographical and Sensory Properties of Sausage Rolls Made from Wheat-Breadfruit Flour Composite.
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- Journal of Applied Sciences & Environmental Management, 2024, v. 28, n. 2, p. 345, doi. 10.4314/jasem.v28i2.7
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- Publication type:
- Article
Comparison of Chemical, Textural and Organoleptic Properties of Pastry Sheets with Two Different Additives.
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- International Journal of Food Engineering, 2014, v. 10, n. 3, p. 533, doi. 10.1515/ijfe-2012-0099
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- Publication type:
- Article
Implementation of Hygiene and Sanitation in the Pastry Department of Sheraton Bali Kuta Resort Hotel.
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- Jurnal Indonesia Sosial Teknologi, 2024, v. 5, n. 12, p. 6206, doi. 10.59141/jist.v5i12.8861
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- Publication type:
- Article
A Transfer of Language and Culture: German Bread and Pastries and Their Names in Kosovo.
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- Comparative Southeast European Studies, 2024, v. 72, n. 4, p. 465, doi. 10.1515/soeu-2024-0014
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- Publication type:
- Article
8 JUNE 1783 BIRTH OF A PASTRY CHEF.
- Published in:
- History Today, 2023, v. 73, n. 6, p. 27
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- Publication type:
- Article
BÖREK.
- Published in:
- History Today, 2019, v. 69, n. 9, p. 84
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- Publication type:
- Article
بررسی اثر پروتئین سبوس برنج و صمغ دانه ریحان اصلاح شده بر ویژگیهاي فیزیکوشیمایی و پایداري خامه قنادي.
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- Journal of Food Science & Technology (2008-8787), 2022, v. 18, n. 121, p. 13, doi. 10.52547/fsct.18.121.2
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- Publication type:
- Article
Pastry sauce with carob (Ceratonia siliqua) powder.
- Published in:
- Ukrainian Food Journal, 2022, v. 11, n. 2, p. 235, doi. 10.24263/2304-974X-2022-11-2-4
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- Publication type:
- Article
Coğrafi İşaretli Pastacılık ve Fırıncılık Ürünleri: Marmara Bölgesi Örneği.
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- Journal of Management & Economics / Yönetim ve Ekonomi, 2024, v. 31, n. 3, p. 573, doi. 10.18657/yonveek.1463706
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- Publication type:
- Article
Studies in Composite Flours I-The Use of Sweet Potato Flour in Bread and Pastry Making.
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- Tropical Agriculture, 2021, v. 98, n. 3, p. 248
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- Publication type:
- Article
THERMAL DIFFUSIVITY DETERMINATION OF PIZZA AND PUFF PASTRY DOUGHS AT FREEZING TEMPERATURES.
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- Journal of Food Processing & Preservation, 2007, v. 31, n. 1, p. 41, doi. 10.1111/j.1745-4549.2007.00106.x
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- Article
What is the Best Cooking Apple?
- Published in:
- 2007
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- Publication type:
- Editorial
PENGARUH SUBSTITUSI TEPUNG HANJELI (COIX LACRYMA JOBI L) TERHADAP KUALITAS SENSORIS KUE PUKIS.
- Published in:
- Journal of Comprehensive Science (JCS), 2023, v. 2, n. 8, p. 1497
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- Publication type:
- Article
PENGARUH SUBSTITUSI TEPUNG OAT Avena Sativa) PADA PEMBUATAN KUE MANGKOK TERHADAP KARAKTERISTIK FISIK DAN DAYA TERIMA KONSUMEN.
- Published in:
- Journal of Comprehensive Science (JCS), 2023, v. 2, n. 8, p. 1283
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- Publication type:
- Article
STUDY OF THE TECHNOLOGY OF FLOUR PRODUCTION FROM LOCAL VARIETIES OF THE WHEAT AND RYE AND IMPROVEMENT OF ITS BAKING QUALITIES.
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- Austrian Journal of Technical & Natural Sciences, 2024, n. 5/6, p. 72, doi. 10.29013/AJT-24-5.6-72-78
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- Publication type:
- Article
Diät-Cola trinken und Schmalzgebäck essen?
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- Tribologie und Schmierungstechnik, 2022, v. 69, n. 2, p. 1, doi. 10.24053/TuS-2022-0007
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- Publication type:
- Article
Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products.
- Published in:
- Foods, 2025, v. 14, n. 2, p. 319, doi. 10.3390/foods14020319
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- Publication type:
- Article
Tracking the Mandorla di Avola Almond Variety by Means of ICP Analysis.
- Published in:
- Foods, 2024, v. 13, n. 16, p. 2634, doi. 10.3390/foods13162634
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- Publication type:
- Article
Effects of Stir-Frying and Heat–Moisture Treatment on the Physicochemical Quality of Glutinous Rice Flour for Making Taopian, a Traditional Chinese Pastry.
- Published in:
- Foods, 2024, v. 13, n. 13, p. 2069, doi. 10.3390/foods13132069
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- Publication type:
- Article
Simultaneous Determination of 12 Preservatives in Pastries Using Gas Chromatography–Mass Spectrometry.
- Published in:
- Foods, 2023, v. 12, n. 20, p. 3819, doi. 10.3390/foods12203819
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- Publication type:
- Article
Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder.
- Published in:
- Foods, 2023, v. 12, n. 17, p. 3239, doi. 10.3390/foods12173239
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- Publication type:
- Article
Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance.
- Published in:
- Foods, 2023, v. 12, n. 11, p. 2138, doi. 10.3390/foods12112138
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- Publication type:
- Article
Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil.
- Published in:
- Foods, 2022, v. 11, n. 24, p. 4054, doi. 10.3390/foods11244054
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- Publication type:
- Article
Gluten-Free Products: Do We Need to Update Our Knowledge?
- Published in:
- Foods, 2022, v. 11, n. 23, p. 3839, doi. 10.3390/foods11233839
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- Publication type:
- Article
APPLICATION OF FUZZY LOGIC FOR DETERMINATION OF OPTIMAL NUMBER OF EVALUATORS FOR DESCRIPTIVE SENSORY ANALYSIS.
- Published in:
- Journal of Hygienic Engineering & Design, 2022, v. 39, p. 176
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- Publication type:
- Article
EFFECT OF MALTITOL ON TECHNOLOGICAL CHARACTERISTICS OF PASTRY CREAMS WITH LOW SUGAR CONTENT.
- Published in:
- Journal of Hygienic Engineering & Design, 2020, v. 33, p. 162
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- Publication type:
- Article
BUREK JE MASTAN, ULTRAMASTAN, VELIK Uživanje bureka u nekim generacijskim skupinama u Sloveniji.
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- Ethnological Forum / Etnoloska Tribina, 2013, v. 43, n. 36, p. 81
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- Publication type:
- Article
Research on Monitoring Aeromicroflora in Confectionery and Pastry Processing Units.
- Published in:
- ProEnvironment Promediu, 2023, v. 16, n. 55, p. 162
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- Publication type:
- Article
Words from the Author.
- Published in:
- 2012
- By:
- Publication type:
- Book Review
Second Reaction: A Delightful Twist on a Childhood Favorite.
- Published in:
- 2012
- By:
- Publication type:
- Book Review
ENTRE LO PERMITIDO Y LO PROHIBIDO: AZÚCAR Y DESPLIEGUE DE LOS SENTIDOS EN EL BARROCO HISPANOAMERICANO. LAS ALCORZAS DE LAS MONJAS CLARISAS DE SANTIAGO DE CHILE (SIGLOS XVII Y XVIII).
- Published in:
- Universum, 2021, v. 36, n. 1, p. 191
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- Publication type:
- Article
Coupling effects of structure, oxygen availability and temperature on microbial growth in a pastry filling.
- Published in:
- Universitas Scientiarum, 2021, v. 26, n. 2, p. 229, doi. 10.11144/Javeriana.SC26-2.ceos
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- Publication type:
- Article