Staling Effects When Adding Low Amounts of Normal and Heat‐Treated Barley Flour to a Wheat Bread.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 109, doi. 10.1094/CCHEM-85-2-0109
- By:
- Publication type:
- Article
Works by Purhagen, Jeanette
Results: 12
1
2
Nutritional Composition of Six Amaranth (Amaranthus caudatus) Andean Varieties.
- Published in:
- Crops (2673-7655), 2023, v. 3, n. 1, p. 78, doi. 10.3390/crops3010008
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- Publication type:
- Article
3
High-Pressure Pasteurization of Oat Okara.
- Published in:
- Foods, 2023, v. 12, n. 22, p. 4070, doi. 10.3390/foods12224070
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- Publication type:
- Article
4
High-Pressure Pasteurization of Soy Okara.
- Published in:
- Foods, 2023, v. 12, n. 20, p. 3736, doi. 10.3390/foods12203736
- By:
- Publication type:
- Article
5
Comparison of the Chemical Composition of Six Canihua (Chenopodium pallidicaule) Cultivars Associated with Growth Habits and after Dehulling.
- Published in:
- Foods, 2023, v. 12, n. 8, p. 1734, doi. 10.3390/foods12081734
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- Publication type:
- Article
6
Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review.
- Published in:
- Foods, 2022, v. 11, n. 18, p. N.PAG, doi. 10.3390/foods11182870
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- Publication type:
- Article
7
Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking.
- Published in:
- Foods, 2021, v. 10, n. 10, p. 2397, doi. 10.3390/foods10102397
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- Publication type:
- Article
8
Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking.
- Published in:
- Foods, 2020, v. 9, n. 6, p. 772, doi. 10.3390/foods9060772
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- Publication type:
- Article
9
The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise.
- Published in:
- Foods, 2018, v. 7, n. 1, p. 9, doi. 10.3390/foods7010009
- By:
- Publication type:
- Article
10
Fibre‐rich additives—the effect on staling and their function in free‐standing and pan‐baked bread.
- Published in:
- Journal of the Science of Food & Agriculture, 2012, v. 92, n. 6, p. 1201, doi. 10.1002/jsfa.4684
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- Publication type:
- Article
11
Fibre-rich additives-the effect on staling and their function in free-standing and pan-baked bread.
- Published in:
- Journal of the Science of Food & Agriculture, 2012, v. 92, n. 6, p. 1201, doi. 10.1002/jsfa.4684
- By:
- Publication type:
- Article
12
The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread.
- Published in:
- European Food Research & Technology, 2012, v. 235, n. 2, p. 265, doi. 10.1007/s00217-012-1753-4
- By:
- Publication type:
- Article