Found: 9
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Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength.
- Published in:
- Foods, 2023, v. 12, n. 20, p. 3724, doi. 10.3390/foods12203724
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- Article
Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread.
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- Foods, 2022, v. 11, n. 2, p. 199, doi. 10.3390/foods11020199
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- Article
5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning Indices.
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- Foods, 2021, v. 10, n. 2, p. 417, doi. 10.3390/foods10020417
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- Article
Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta.
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- Foods, 2021, v. 10, n. 1, p. 1, doi. 10.3390/foods10010091
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- Publication type:
- Article
Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables.
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- Foods, 2020, v. 9, n. 5, p. 607, doi. 10.3390/foods9050607
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- Article
Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose.
- Published in:
- Foods, 2020, v. 9, n. 1, p. 89, doi. 10.3390/foods9010089
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- Article
Effect of extrusion conditions on the physical and chemical properties of bean powders.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14608
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- Article
Turbo-Treatment of Rice Flour to Improve Technological Functionality.
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- Food & Bioprocess Technology, 2022, v. 15, n. 10, p. 2344, doi. 10.1007/s11947-022-02882-5
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- Publication type:
- Article
Okra (Abelmoschus esculentus) Powder Production and Application in Gluten-Free Bread: Effect of Particle Size.
- Published in:
- Food & Bioprocess Technology, 2022, v. 15, n. 4, p. 904, doi. 10.1007/s11947-022-02784-6
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- Publication type:
- Article