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Waste Bread as Main Ingredient for Cookie Elaboration.
- Published in:
- Foods, 2021, v. 10, n. 8, p. 1759, doi. 10.3390/foods10081759
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- Publication type:
- Article
Effects of adding chickpea and chestnut flours to layer cakes.
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 4840, doi. 10.1111/ijfs.15719
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- Publication type:
- Article
Wasted bread flour as a novel ingredient in cake making.
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 4754, doi. 10.1111/ijfs.15577
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- Publication type:
- Article
Effects of particle size in wasted bread flour properties.
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 4782, doi. 10.1111/ijfs.15656
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- Publication type:
- Article