Works about BAKED products
Results: 1504
IMPROVING THE FREEZING RESISTANCE OF BAKER'S YEAST. A MINI REVIEW.
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- Food & Environment Safety, 2024, v. 23, n. 3, p. 211, doi. 10.4316/fens.2024.017
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- Article
Jerusalem artichoke ingredient for the nutritional profile improvement of sourdough bread: techno-functional properties and consumer perception.
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- European Food Research & Technology, 2025, v. 251, n. 3, p. 415, doi. 10.1007/s00217-024-04641-6
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- Article
Enhancing nutritional value and quality of cookies through pumpkin peel and seed powder fortification.
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- PLoS ONE, 2025, v. 20, n. 2, p. 1, doi. 10.1371/journal.pone.0307506
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- Article
Strategies for Improving the Techno-Functional and Sensory Properties of Bean Protein.
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- Processes, 2025, v. 13, n. 2, p. 371, doi. 10.3390/pr13020371
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- Article
Hazelnut Skin Fortification of Dehulled Lentil Chips to Improve Nutritional, Antioxidant, Sensory, and Chemical Properties.
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- Foods, 2025, v. 14, n. 4, p. 683, doi. 10.3390/foods14040683
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- Article
Effects on Physicochemical, Nutritional, and Quality Attributes of Fortified Vegan Muffins Incorporated with Hempseed as an Alternative Protein Source.
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- Foods, 2025, v. 14, n. 4, p. 601, doi. 10.3390/foods14040601
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- Article
Advances in Processing Techniques and Determinants of Sweet Potato Starch Gelatinization.
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- Foods, 2025, v. 14, n. 4, p. 545, doi. 10.3390/foods14040545
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- Article
Production and quality assessment of functional crackers based on fruit seed oils.
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- Journal of Food Measurement & Characterization, 2025, v. 19, n. 3, p. 1751, doi. 10.1007/s11694-024-03068-7
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- Article
Identifying Pannag, an Ancient Product of Israel.
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- Zeitschrift für die Alttestamentliche Wissenschaft, 2025, v. 137, n. 1, p. 93, doi. 10.1515/zaw-2025-1005
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- Article
Good Morning Sunshine: A Ratings-and Reviews-Based Analysis.
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- UMAP Journal, 2020, v. 41, n. 4, p. 423
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- Article
Effect of sub-critical water hydrolysis on sugar recovery from bakery leftovers.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 117, n. Part C, p. 105, doi. 10.1016/j.fbp.2019.07.002
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- Article
Baking kinetics of laminated dough using convective and microwave heating.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 115, n. Part C, p. 59, doi. 10.1016/j.fbp.2019.02.007
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- Article
Miniature bread baking as a timesaving research approach and mathematical modeling of browning kinetics.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part A, p. 401, doi. 10.1016/j.fbp.2016.08.007
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- Article
In situ investigation of soft cake fouling layers using fluid dynamic gauging.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 93, n. 1, p. 205, doi. 10.1016/j.fbp.2014.09.003
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- Article
Edible insect-processing techniques: a strategy to develop nutritional food products and novelty food analogs.
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- European Food Research & Technology, 2024, v. 250, n. 5, p. 1253, doi. 10.1007/s00217-024-04474-3
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- Article
The growing popularity of low-carb cereal-based products: the lay of the land.
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- European Food Research & Technology, 2024, v. 250, n. 2, p. 455, doi. 10.1007/s00217-023-04399-3
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- Article
Buckwheat hull, a valuable bakery product ingredient: assessment of bioaccessible phenolics and antioxidant capacity.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 353, doi. 10.1007/s00217-022-04120-w
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- Article
Red grape skin extract and oat β-glucan in shortbread cookies: technological and nutritional evaluation.
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- European Food Research & Technology, 2021, v. 247, n. 8, p. 1999, doi. 10.1007/s00217-021-03767-1
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- Article
Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies.
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- European Food Research & Technology, 2021, v. 247, n. 4, p. 889, doi. 10.1007/s00217-020-03672-z
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- Article
Physico-Chemical Properties of Gembili (Dioscorea esculenta L.) Flour from White-fleshed and Purplish-White-fleshed Tubers.
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- Journal of Agricultural Engineering / Jurnal Keteknikan Pertanian, 2024, v. 12, n. 2, p. 259, doi. 10.19028/jtep.012.2.259-271
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- Article
USE OF RICE FLOUR IN WHEAT BREAD TECHNOLOGY.
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- EUREKA: Life Sciences, 2022, n. 6, p. 44, doi. 10.21303/2504-5695.2022.002677
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- Article
ИССЛЕДОВАНИЕ ВЛИЯНИЯ ПЕРЕЭТЕРИФИЦИРОВАННЫХ ЖИРОВ НА РЕОЛОГИЧЕСКИЕ СВОЙСТВА ТЕСТА
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- News of Kazakhstan Science / Novosti nauki Kazahstana, 2019, n. 4, p. 161
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- Article
Fermented Unripe Banana Flour Utilization as a Functional Ingredient in Biscuits.
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- Plant Foods for Human Nutrition, 2024, v. 79, n. 4, p. 827, doi. 10.1007/s11130-024-01224-4
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- Article
FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products.
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- Plant Foods for Human Nutrition, 2024, v. 79, n. 2, p. 545, doi. 10.1007/s11130-024-01177-8
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- Article
Fruits of Wild-Grown Shrubs for Health Nutrition.
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- Plant Foods for Human Nutrition, 2024, v. 79, n. 1, p. 20, doi. 10.1007/s11130-024-01144-3
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- Article
Composition and Physicochemical Characterization of Walnut Flour, a By-product of Oil Extraction.
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- Plant Foods for Human Nutrition, 2021, v. 76, n. 2, p. 233, doi. 10.1007/s11130-021-00898-4
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- Article
Digestibility and Acceptability of Wheat Flour Cookies Partially Substituted with High Amylose Maize Starch.
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- 2019
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- Publication type:
- journal article
Biscuits Enriched with Dietary Fibre Powder Obtained from the Water-Extraction Residue of Maize Milling by-Product.
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- 2019
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- journal article
Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts.
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- 2018
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- journal article
Estimated Glycemic Index and Dietary Fiber Content of Cookies Elaborated with Extruded Wheat Bran.
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- Plant Foods for Human Nutrition, 2013, v. 68, n. 1, p. 52, doi. 10.1007/s11130-013-0338-0
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- Article
In vitro starch digestibility and predicted glycemic index of microwaved and conventionally baked pound cake.
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- 2007
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- journal article
Quality Improvement of Cakes with Buckwheat Flour, and its Comparison with Local Branded Cakes.
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- Current Research in Nutrition & Food Science, 2021, v. 9, n. 2, p. 570, doi. 10.12944/CRNFSJ.9.2.20
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- Article
Date Seed, Oat Bran And Quinoa Flours as Elements of Overall Muffin Quality.
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- Current Research in Nutrition & Food Science, 2021, v. 9, n. 1, p. 147, doi. 10.12944/CRNFSJ.9.1.15
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- Article
Application of Astaxanthin and its Lipid Stability in Bakery Product.
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 3, p. 962, doi. 10.12944/CRNFSJ.8.3.24
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- Article
KIRMIZI PANCAR UNUNUN GLUTENSİZ BİSKÜVİ ÜRETİMİNDE KULLANILMASI.
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- SDU Journal of Engineering Sciences & Design / Mühendislik Bilimleri ve Tasarım Dergisi, 2021, v. 9, n. 4, p. 1166, doi. 10.21923/jesd.922900
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- Article
A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research.
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- PeerJ, 2021, p. 1, doi. 10.7717/peerj.11389
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- Article
Nutritional and functional profiling of major millets and its processed food products: A review.
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- Environment Conservation Journal, 2024, v. 25, n. 4, p. 1180, doi. 10.36953/ECJ.30621824
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- Article
INFLUENCE OF HEMP SEED PROCESSING PRODUCTS ON STRUCTURAL AND MECHANICAL PROPERTIES OF DOUGH.
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- Grain Products & Mixed Fodder's, 2024, v. 24, n. 3, p. 32, doi. 10.15673/gpmf.v24i3.2976
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- Article
EXPANSION OF THE RANGE OF YEAST-FREE BAKERY PRODUCTS MADE USING FERMENTED DAIRY PRODUCTS.
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- Grain Products & Mixed Fodder's, 2024, v. 24, n. 2, p. 10, doi. 10.15673/gpmf.v24i2.2872
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- Article
FORMATION OF WATER ABSORPTION CAPACITY OF FLOUR ON MILLS OF DIFFERENT PRODUCTIVITY.
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- Grain Products & Mixed Fodder's, 2023, v. 23, n. 1, p. 4, doi. 10.15673/gpmf.v23i1.2583
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- Article
PASTRY BASED ON FLOUR WITH SPECIFIC CHARACTERISTICS.
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- Grain Products & Mixed Fodder's, 2021, v. 21, n. 3, p. 21, doi. 10.15673/gpmf.v21i3.2230
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- Article
OPTIMIZATION OF THE COMPOSITION AND PROPERTIES OF BAKERY PRODUCTS.
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- Grain Products & Mixed Fodder's, 2020, v. 20, n. 3, p. 28, doi. 10.15673/gpmf.v20i3.1847
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- Article
BIOTESTING IN ASSESSING THE SAFETY OF GRAIN PRODUCTS.
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- Grain Products & Mixed Fodder's, 2020, v. 20, n. 3, p. 20, doi. 10.15673/gpmf.v20i3.1845
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- Article
INTERNATIONAL SCIENTIFIC-PRACTICAL CONFERENCE «FOOD AND FEED TECHNOLOGIES».
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- Grain Products & Mixed Fodder's, 2019, v. 19, n. 3, p. 4
- Publication type:
- Article
SMALL-CAPACITY UNIT FOR FLOUR PRODUCTION AND PANIFICATION.
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- Grain Products & Mixed Fodder's, 2017, v. 17, n. 3, p. 48
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- Article
КОНКУРЕНТНЕ СЕРЕДОВИЩЕ РОЗВИТКУ ПІДПРИЄМСТВ НА УКРАЇНСЬКОМУ РИНКУ ХЛІБА ТА ХЛІБОБУЛОЧНИХ ВИРОБІВ В УМОВАХ ЗБУРЕНЬ.
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- Food Industry Economics / Ekonomìka Harčovoï Promislovostì, 2024, v. 16, n. 1, p. 41, doi. 10.15673/fie.v16i1.2889
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- Article
ДІАГНОСТИКА ПОКАЗНИКІВ ДОДАНОЇ ВАРТОСТІ ТА ЛОГІСТИЧНИХ ВИТРАТ У ЛАНЦЮГУ РИНКУ ЗЕРНОВИХ І ХЛІБНИХ ПРОДУКТІВ УКРАЇНИ.
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- Food Industry Economics / Ekonomìka Harčovoï Promislovostì, 2021, v. 13, n. 2, p. 9, doi. 10.15673/fie.v13i2.2035
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- Article
ІМПЛЕМЕНТАЦІЯ СЕРВІСНИХ ІННОВАЦІЙ В ОРГАНІЗАЦІЮ ДІЯЛЬНОСТІ ЗАКЛАДІВ РЕСТОРАННОГО ГОСПОДАРСТВА.
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- Food Industry Economics / Ekonomìka Harčovoï Promislovostì, 2021, v. 13, n. 1, p. 69
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- Article
DEVELOPMENT OF FLOUR COMBINED SYSTEMS WITH IMPROVED AMINO ACID COMPOSITION.
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- Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 27, doi. 10.15673/fst.v17i3.2652
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- Article
INVESTIGATION OF THE FUNCTIONAL PROPERTIES OF WAXI WHEAT FLOUR.
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- Food Science & Technology (2073-8684), 2023, v. 17, n. 1, p. 63, doi. 10.15673/fst.v17i1.2561
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- Article