Works matching DE "BAKING powder"

Results: 83

乳清发酵粉和乳酸链球菌素对清洁标签卤牛肉保藏特性的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 23, p. 33, doi. 10.12161/j.issn.1005‐6521.2024.23.005

By:

孔萱;
原文斌;
马长明;
李凯歌;
许龙;
余小领

Publication type:

Article

发酵对油莎豆全粉结构与性能的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 11, p. 67, doi. 10.12161/j.issn.1005-6521.2023.11.010

By:

吴隆坤;
薛雯雯;
李佩;
肇立春;
杨庆余

Publication type:

Article

白灵菇无糖营养饼干的工艺优化及其消化特性.

Published in:

Food Research & Development, 2023, v. 44, n. 8, p. 137, doi. 10.12161/j.issn.1005-6521.2023.08.020

By:

王彦平;
钱道明;
刘晓丽;
汤高奇;
朱维军

Publication type:

Article

信阳板栗微波蛋糕预拌粉的研制.

Published in:

Food Research & Development, 2023, v. 44, n. 5, p. 135, doi. 10.12161/j.issn.1005-6521.2023.05.020

By:

周枫;
曹蒙;
靳羽慧;
张令;
李建芳

Publication type:

Article

吐司面包的配方优化研究.

Published in:

Food Research & Development, 2022, v. 43, n. 9, p. 103, doi. 10.12161/j.issn.1005-6521.2022.09.014

By:

田其英;
陆双

Publication type:

Article

油橄榄果渣酥性饼干的研制.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 110, doi. 10.12161/j.issn.1005-6521.2022.03.016

By:

古小露;
阮梅蘭;
王锴;
王操;
姜美娜;
贾桂香;
马星月;
王强

Publication type:

Article

不同因素对马铃薯千层饼质构的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 23, p. 47, doi. 10.12161/j.issn.1005-6521.2021.23.008

By:

高婧妍;
祁立波;
傅宝尚;
姜鹏飞;
白雨石;
温成荣

Publication type:

Article

基于主成分分析法的泡菜风味马铃薯饼干研制.

Published in:

Food Research & Development, 2021, v. 42, n. 18, p. 116, doi. 10.12161/j.issn.1005-6521.2021.18.017

By:

崔妍;
杨丹璐;
陈姗姗;
吴金鸿;
王正武;
孙志栋;
张林楠

Publication type:

Article

挤压膨化花生蛋白素肉工艺研究.

Published in:

Food Research & Development, 2021, v. 42, n. 17, p. 122, doi. 10.12161/j.issn.1005-6521.2021.17.020

By:

李廷渲;
李小云;
余秋颖;
郑玉茹;
李正邦;
褚佳豪;
高恩光

Publication type:

Article

具有胃液pH值调节功能的饼干开发.

Published in:

Food Research & Development, 2021, v. 42, n. 6, p. 141, doi. 10.12161/j.issn.1005-6521.2021.06.024

By:

丘苑新;
杨静娴;
何娣;
马路凯;
李影童

Publication type:

Article

紫薯皮豆渣膳食纤维蛋糕配方的研究.

Published in:

Food Research & Development, 2020, v. 41, n. 22, p. 131, doi. 10.12161/j.issn.1005-6521.2020.22.022

By:

张雅娜;
张春华;
周媛媛;
马丽媛;
郭丽

Publication type:

Article

紫薯茯苓蛋糕的研制.

Published in:

Food Research & Development, 2020, v. 41, n. 19, p. 118, doi. 10.12161/j.issn.1005-6521.2020.19.021

By:

张莹丽;
宋世琴;
孙玉兰

Publication type:

Article

美味牛肝菌饼干的研制.

Published in:

Food Research & Development, 2020, v. 41, n. 14, p. 137, doi. 10.12161/j.issn.1005-6521.2020.14.021

By:

郭磊;
郭娟;
阚欢;
刘云

Publication type:

Article

响应面法优化菊花枸杞无糖饼干配方.

Published in:

Food Research & Development, 2020, v. 41, n. 12, p. 159, doi. 10.12161/j.issn.1005-6521.2020.12.026

By:

张京京;
李澍;
谢昀;
姜宝杰;
王琳琳

Publication type:

Article

麦芽糖醇白茶面包的研制.

Published in:

Food Research & Development, 2020, v. 41, n. 10, p. 110, doi. 10.12161/j.issn.1005-6521.2020.10.019

By:

王志辉;
方婷;
林美珊;
郑虹;
邓加聪

Publication type:

Article

Production and Quality Evaluation of Acha-Orange Fleshed Sweet Potato-Based Biscuit Enriched with Grasshopper (Zonocerus Variegatus) Flour.

Published in:

Nigerian Food Journal, 2023, v. 41, n. 1/2, p. 47, doi. 10.4314/nifoj.v41i2.5

By:

Ayo, J. A.;
Ibrahim, A. N.;
Duku, N. A.

Publication type:

Article

SOME NEW OR UNUSUAL EXPERIMENTS IN CHEMISTRY AND PHYSICS.

Published in:

Journal of Education, 1886, v. 23, n. 1, p. 6

By:

Bergen Jr., J. Y.

Publication type:

Article

CARROT CAKE.

Published in:

2023

By:

Hallam, Jessica

Publication type:

Recipe

Investigation of the adaptation of Lactococcus lactis to isoleucine starvation integrating dynamic transcriptome and proteome information.

Published in:

Microbial Cell Factories, 2011, v. 10, n. Suppl 1, p. 1, doi. 10.1186/1475-2859-10-S1-S18

By:

Dressaire, Clémentine;
Redon, Emma;
Gitton, Christophe;
Loubière, Pascal;
Monnet, Véronique;
Cocaign-Bousquet, Muriel

Publication type:

Article

Application of Raman spectroscopy in the detection of cocaine in food matrices.

Published in:

Australian Journal of Forensic Sciences, 2019, v. 51, n. 2, p. 209, doi. 10.1080/00450618.2017.1356867

By:

Bedward, Thomas M.;
Xiao, Linda;
Fu, Shanlin

Publication type:

Article

Effect of Soaking and Cooking on Nutritional and Quality Properties of Faba Bean.

Published in:

Journal of Food & Dairy Sciences, 2019, v. 10, n. 10, p. 389, doi. 10.21608/jfds.2019.62862

By:

Abdel-Aleem, W. M.;
Abdel-Hameed, Sanaa M.;
Latif, Souzan S.

Publication type:

Article

استفاده از کنسانتره پروتئین سویا و کربوکسی متیل سلولز به عنوان جایگزین چربی در تولید کیک بژيبرساق.

Published in:

Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 116, p. 259, doi. 10.29252/fsct.18.07.21

By:

زهرا رستمی;
یحیی مقصودلو;
مهران اعلمی;
محمد قربانی;
صدیقه توسلی

Publication type:

Article

Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking.

Published in:

2018

By:

Lonier, Terri

Publication type:

Book Review

MARYLAND CRAB CAKES.

Published in:

2021

By:

Segal, Arthur

Publication type:

Recipe

LINZER TORTE BAR.

Published in:: 2020
Publication type:: Recipe

BLUEBERRY COFFEE CAKE.

Published in:

2018

By:

Finnestad, Nancy

Publication type:

Recipe

Comparison of Eight Methods for the Extraction of Bacillus atrophaeus Spore DNA from Eleven Common Interferents and a Common Swab.

Published in:

PLoS ONE, 2011, v. 6, n. 7, p. 1, doi. 10.1371/journal.pone.0022668

By:

Rose, Helen L.;
Dewey, Caroline A.;
Ely, Morgan S.;
Willoughby, Sarah L.;
Parsons, Tanya M.;
Cox, Victoria;
Spencer, Phillippa M.;
Weller, Simon A.

Publication type:

Article

Midwest Maize: How Corn Shaped the U.S. Heartland.

Published in:

2018

By:

Sublett, Michael D.

Publication type:

Book Review

Successful Strategy in Creating Low-FODMAP Wholegrain Bread—Simple and Global.

Published in:

Foods, 2025, v. 14, n. 2, p. 304, doi. 10.3390/foods14020304

By:

Torbica, Aleksandra M.;
Vujasinović, Vesna;
Miljić, Uroš;
Radivojević, Goran;
Filipčev, Bojana;
Miljić, Milorad;
Radosavljević, Miloš

Publication type:

Article

Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks.

Published in:

Foods, 2024, v. 13, n. 15, p. 2390, doi. 10.3390/foods13152390

By:

Ruszkowska, Millena;
Tańska, Małgorzata;
Miedzianka, Joanna;
Kowalczewski, Przemysław Łukasz

Publication type:

Article

Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes.

Published in:

Foods, 2024, v. 13, n. 10, p. 1491, doi. 10.3390/foods13101491

By:

Luque-Vilca, Olivia M.;
Paredes-Erquinigo, Jover Y.;
Quille-Quille, Lenin;
Choque-Rivera, Tania J.;
Cabel-Moscoso, Domingo J.;
Rivera-Ashqui, Thalía A.;
Silva-Paz, Reynaldo J.

Publication type:

Article

Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties.

Published in:

Foods, 2023, v. 12, n. 5, p. 946, doi. 10.3390/foods12050946

By:

Asamoah, Eugenia Ayebea;
Le-Bail, Alain;
Oge, Anthony;
Queveau, Delphine;
Rouaud, Olivier;
Le-Bail, Patricia

Publication type:

Article

The Large and Diverse Family of Mediterranean Flat Breads: A Database.

Published in:

Foods, 2022, v. 11, n. 15, p. 2326, doi. 10.3390/foods11152326

By:

Pasqualone, Antonella;
Vurro, Francesca;
Summo, Carmine;
Abd-El-Khalek, Mokhtar H.;
Al-Dmoor, Haneen H.;
Grgic, Tomislava;
Ruiz, Maria;
Magro, Christopher;
Deligeorgakis, Christodoulos;
Helou, Cynthia;
Le-Bail, Patricia

Publication type:

Article

How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?

Published in:

Foods, 2020, v. 9, n. 5, p. 626, doi. 10.3390/foods9050626

By:

Martínez-Pineda, Montserrat;
Yagüe-Ruiz, Cristina;
Vercet, Antonio

Publication type:

Article

Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach.

Published in:

Foods, 2019, v. 8, n. 5, p. 148, doi. 10.3390/foods8050148

By:

Gamero, Amparo;
Nguyen, Quoc Cuong;
Varela, Paula;
Fiszman, Susana;
Tarrega, Amparo;
Rizo, Arantxa

Publication type:

Article

Via's Cookies: Cookies to Change the World.

Published in:

IMA Educational Case Journal, 2024, v. 17, n. 1, p. 1

By:

Carpenter, Olivia;
Shackell, Margaret

Publication type:

Article

A Long and Useful Life for the Santa Fe Trail.

Published in:

Wagon Tracks, 2024, v. 38, n. 4, p. 24

By:

Sperry, T. J.

Publication type:

Article

The Chemistry of Fear: Harvey Wiley's Fight for Pure Food by Jonathan Rees (review).

Published in:

Technology & Culture, 2022, v. 63, n. 4, p. 1241, doi. 10.1353/tech.2022.0189

By:

Hachez-Leroy, Florence

Publication type:

Article

Microstructure and performances of rigid polyurethane foam prepared using double‐effect baking powder as a foaming agent.

Published in:

Polymer Engineering & Science, 2024, v. 64, n. 9, p. 4456, doi. 10.1002/pen.26860

By:

Cheng, Guojun;
Zhang, Yaling;
Liu, Song;
Zhou, Longxuan;
Tang, Zhongfeng;
Wang, Xiaodong;
Ding, Guoxin;
Wan, Xianglong;
Cao, Lishuo;
Zhu, Ziyue

Publication type:

Article

Study on quality characteristics of cassava flour and cassava flour short biscuits.

Published in:

Food Science & Nutrition, 2020, v. 8, n. 1, p. 521, doi. 10.1002/fsn3.1334

By:

Lu, Haiqin;
Guo, Liyun;
Zhang, Lichao;
Xie, Caifeng;
Li, Wen;
Gu, Bi;
Li, Kai

Publication type:

Article

Influence of different types of baking powder on quality properties of muffins.

Published in:

Dyna (0012-7353), 2020, v. 87, n. 214, p. 9, doi. 10.15446/dyna.v87n214.83549

By:

Cristina Otero-Guzmán, Niza;
Rodríguez-Sandoval, Eduardo;
Alexander Tabares-Londoño, Jorge

Publication type:

Article

Dear BlueBird Flour.

Published in:

Yellow Medicine Review, 2020, p. 89

By:

White, Kyle

Publication type:

Article

Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach.

Published in:

Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 892, doi. 10.1007/s11947-015-1669-7

By:

Miś, Antoni;
Nawrocka, Agnieszka;
Dziki, Dariusz

Publication type:

Article

The Chemistry of Fear: Harvey Wiley's Fight for Pure Food: By Jonathan Rees. Pp. 320, illus., index. Johns Hopkins University Press: Baltimore, MA. 2021. £28.00 (hardcover). ISBN: 978-1-42-143995-2.

Published in:

AMBIX, 2022, v. 69, n. 4, p. 428, doi. 10.1080/00026980.2022.2085752

By:

Cobbold, Carolyn

Publication type:

Article

Study on the Quality Changes of Coffee Malt Premixed Powder Applied to Baking Products during Storage.

Published in:

Science & Technology of Cereals, Oils & Foods, 2024, v. 32, n. 1, p. 105, doi. 10.16210/j.cnki.1007-7561.2024.01.014

By:

YAO Qian-ru;
YU Zhong-zhao;
ZHANG De-peng;
ZHANG Yi;
DU Yu-meng;
LI Hui;
YANG Hai-ying;
DU Yi-jun

Publication type:

Article

Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking.

Published in:

2019

By:

Backer, Kellen

Publication type:

Book Review

Healthy eating is a form of self-kindness: Some tips for keeping up your health and strength in the face of a crazy teaching year.

Published in:

ATA News, 2022, v. 56, n. 7, p. 16

By:

Kachkar, Jody

Publication type:

Article

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF LOCALLY PRODUCED DIGESTIVE BISCUIT FROM TWO VARIETIES OF WHEAT (TRITICUM SPP).

Published in:

Science World Journal, 2024, v. 19, n. 4, p. 1241, doi. 10.4314/swj.v19i4.45

By:

B. B., Petrol;
H., Hashim;
F. Y., Abubakar;
S., Modu

Publication type:

Article

Effect of Soaking Conditions and Fuzzy Analytical Method for Producing the Quick-Cooking Black Jasmine Rice.

Published in:

Molecules, 2022, v. 27, n. 11, p. 3615, doi. 10.3390/molecules27113615

By:

Lasunon, Patareeya;
Phonkerd, Nutchanat;
Pariwat, Somprasong;
Sengkhamparn, Nipaporn

Publication type:

Article

Baking powder wars: the cutthroat food fight that revolutionized cooking.

Published in:

2020

By:

Marigliano, Marco

Publication type:

Book Review