Found: 9
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Effect of Commercial Dried Sourdoughs on Structural Characteristics of Wheat Bread.
- Published in:
- CET Journal - Chemical Engineering Transactions, 2019, v. 75, p. 349, doi. 10.3303/CET1975059
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- Article
A Potentially Ecosustainable Hazelnut/Carob-Based Spread.
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- International Journal of Food Science, 2024, v. 2024, p. 1, doi. 10.1155/2024/4863035
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- Article
Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa‐based spreads.
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- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12850
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- Article
Rheological and tribological characterization of different commercial hazelnut‐based spreads.
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- Journal of Texture Studies, 2022, v. 53, n. 2, p. 196, doi. 10.1111/jtxs.12655
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- Publication type:
- Article
Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation.
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- Microorganisms, 2020, v. 8, n. 9, p. 1388, doi. 10.3390/microorganisms8091388
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- Article
Valorization of Oilseed Cake through the Isolation of Cellulose by Autohydrolysis.
- Published in:
- CET Journal - Chemical Engineering Transactions, 2024, v. 110, p. 157, doi. 10.3303/CET24110027
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- Article
Development of Bakery Formulation for Sprayable Cake Preparation.
- Published in:
- CET Journal - Chemical Engineering Transactions, 2021, v. 87, p. 19, doi. 10.3303/CET2187004
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- Publication type:
- Article
Effect of Dietary Fibre and Thermal Condition on Rice Bran Wax Oleogels for Biscuits Preparation.
- Published in:
- CET Journal - Chemical Engineering Transactions, 2021, v. 87, p. 49, doi. 10.3303/CET2187009
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- Publication type:
- Article
Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils.
- Published in:
- Foods, 2021, v. 10, n. 12, p. 1, doi. 10.3390/foods10123072
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- Publication type:
- Article