Found: 12
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Effect of Press Cake-Based Particles on Quality and Stability of Plant Oil Emulsions.
- Published in:
- Foods, 2024, v. 13, n. 18, p. 2969, doi. 10.3390/foods13182969
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- Article
Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium-Reduced Bread.
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 224, doi. 10.1094/CCHEM-07-14-0149-R
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- Article
Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 2, p. 1017, doi. 10.1111/ijfs.16864
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- Article
Evaluation of innovative technological approaches to replace palm fat with physically modified Swiss rapeseed oil in bakery products.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 8, p. 2990, doi. 10.1111/ijfs.14564
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- Article
Impact of selected baking and vacuum cooling parameters on the quality of toast bread.
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- Journal of Food Science & Technology, 2021, v. 58, n. 12, p. 4578, doi. 10.1007/s13197-020-04945-x
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- Article
Effectiveness of perforation methods for wheat kernels.
- Published in:
- Cereal Technology / Getreidetechnologie, 2022, v. 76, n. 3, p. 132, doi. 10.23789/1869-2303-2022-3-132
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- Article
Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns.
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- Fermentation (Basel), 2022, v. 8, n. 6, p. 42, doi. 10.3390/fermentation8020042
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- Publication type:
- Article
Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns.
- Published in:
- Fermentation (Basel), 2022, v. 8, n. 2, p. 42, doi. 10.3390/fermentation8020042
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- Article
Mykotoxine reduzieren.
- Published in:
- Lebensmittel Technologie, 2020, n. 9, p. 14
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- Article
Ohmic Heating—a Novel Approach for Gluten-Free Bread Baking.
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- Food & Bioprocess Technology, 2019, v. 12, n. 9, p. 1603, doi. 10.1007/s11947-019-02324-9
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- Article
Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum.
- Published in:
- Foods, 2023, v. 12, n. 16, p. 3125, doi. 10.3390/foods12163125
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- Article
Design and Functionality of a Prototype for Cold Needle Perforation of Wheat.
- Published in:
- Applied Sciences (2076-3417), 2023, v. 13, n. 10, p. 6266, doi. 10.3390/app13106266
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- Article