How Gay Is Your Cake? Religious Accommodation, Integrity and Discrimination.
- Published in:
- Social Theory & Practice, 2023, v. 49, n. 4, p. 739, doi. 10.5840/soctheorpract2023818203
- By:
- Publication type:
- Article
Works matching DE "CAKE"
Results: 828
1
2
Who Made This Cake?
- Published in:
- 2009
- By:
- Publication type:
- Book Review
3
Study of the separation of yeast by microsieves: In situ 3D characterization of the cake using confocal laser scanning microscopy.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2014, v. 92, n. 2, p. 178, doi. 10.1016/j.fbp.2013.12.012
- By:
- Publication type:
- Article
4
Evolution of cake batter bubble structure and rheology during planetary mixing.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2013, v. 91, n. 3, p. 192, doi. 10.1016/j.fbp.2012.09.005
- By:
- Publication type:
- Article
5
Microencapsulation of lycopene by spray drying: Characterization, stability and application of microcapsules.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 1, p. 37, doi. 10.1016/j.fbp.2011.01.001
- By:
- Publication type:
- Article
6
Study of the migration of benzophenone from printed paperboard packages to cakes through different plastic films.
- Published in:
- European Food Research & Technology, 2008, v. 227, n. 6, p. 1585, doi. 10.1007/s00217-008-0882-2
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- Publication type:
- Article
7
Utilization of Mixolab<sup>®</sup> to predict the suitability of flours in terms of cake quality.
- Published in:
- European Food Research & Technology, 2008, v. 227, n. 2, p. 565, doi. 10.1007/s00217-007-0757-y
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- Publication type:
- Article
8
On-line observation of dough fermentation by magnetic resonance imaging and volumetric measurements.
- Published in:
- European Food Research & Technology, 2003, v. 217, n. 6, p. 504
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- Publication type:
- Article
9
Effect of Fermented and Unfermented Sesame Seed Meals on Nutrient Composition and Sensory Properties of Muffin Cake.
- Published in:
- Nigerian Journal of Nutritional Sciences, 2024, v. 45, n. 1, p. 56, doi. 10.4314/njns.v45i1.7
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- Publication type:
- Article
10
Application of walnut cake and meal in animal production.
- Published in:
- Feed Research, 2024, v. 47, n. 1, p. 158, doi. 10.13557/j.cnki.issn1002-2813.2024.01.029
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- Publication type:
- Article
11
油茶枯饼发酵制备蛋白饲料工艺优化研究.
- Published in:
- Feed Research, 2022, v. 45, n. 23, p. 84, doi. 10.13557/j.cnki.issn1002-2813.2022.23.017
- By:
- Publication type:
- Article
12
Investigation of The Effect of Pore Sizes on DM Formation Time, and Cleaning Frequency.
- Published in:
- Journal EJENS - European Journal of Engineering & Natural Sciences, 2023, v. 8, n. 1, p. 65
- By:
- Publication type:
- Article
13
O pochodzeniu pol. budyń.
- Published in:
- Polonica, 2023, v. 43, p. 109, doi. 10.17651/POLON.43.6
- By:
- Publication type:
- Article
14
Assessment of Various Hazards Found In Halewet El-Moulid And Cream Cake Handled In The Local Egyptian Market.
- Published in:
- Annals of Agricultural Science Moshtohor, 2021, v. 59, n. 3, p. 505, doi. 10.21608/assjm.2021.186931
- By:
- Publication type:
- Article
15
Assessment of Various Hazards Found In Halewet El-Moulid And Cream Cake Handled In The Local Egyptian Market.
- Published in:
- Annals of Agricultural Science Moshtohor, 2021, v. 59, n. 2, p. 505, doi. 10.21608/assjm.2021.186931
- By:
- Publication type:
- Article
16
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:
- Publication type:
- Article
17
大豆分离蛋白海绵蛋糕加工工艺优化及其 质构特性评价.
- Published in:
- Food Research & Development, 2022, v. 43, n. 22, p. 153, doi. 10.12161/j.issn.1005-6521.2022.22.021
- By:
- Publication type:
- Article
18
响应面法优化苦荞蛋糕配方工艺的研究.
- Published in:
- Food Research & Development, 2022, v. 43, n. 15, p. 152, doi. 10.12161/j.issn.1005-6521.2022.15.021
- By:
- Publication type:
- Article
19
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:
- Publication type:
- Article
20
莲子红衣戚风蛋糕的制作及营养成分分析.
- Published in:
- Food Research & Development, 2021, v. 42, n. 21, p. 41, doi. 10.12161/j.issn.1005-6521.2021.21.007
- By:
- Publication type:
- Article
21
马铃薯淀粉的消化吸收特性研究进展.
- Published in:
- Food Research & Development, 2021, v. 42, n. 20, p. 220, doi. 10.12161/j.issn.1005-6521.2021.20.033
- By:
- Publication type:
- Article
22
糙米-大豆复配粉面团特性研究及其对蛋糕 品质的影响.
- Published in:
- Food Research & Development, 2021, v. 42, n. 14, p. 119, doi. 10.12161/j.issn.1005-6521.2021.14.019
- By:
- Publication type:
- Article
23
杂粮粉对混粉特性及蛋糕品质的影响.
- Published in:
- Food Research & Development, 2019, v. 40, n. 18, p. 110, doi. 10.12161/j.issn.1005-6521.2019.18.019
- By:
- Publication type:
- Article
24
Modeling of Particle Fouling and Membrane Blocking in Submerged Membrane Filtration.
- Published in:
- Separation Science & Technology, 2007, v. 42, n. 12, p. 2595, doi. 10.1080/01496390701513081
- By:
- Publication type:
- Article
25
Constant and Intermittent Drying Characteristics of Olive Cake.
- Published in:
- Drying Technology, 2007, v. 25, n. 9, p. 1417, doi. 10.1080/07373930701536668
- By:
- Publication type:
- Article
26
Skin Layer on Thermally Dried Sludge Cake.
- Published in:
- Drying Technology, 2006, v. 24, n. 8, p. 1047, doi. 10.1080/07373930600776258
- By:
- Publication type:
- Article
27
Electrohydrodynamic (EHD) Drying Characteristic of Okara Cake.
- Published in:
- Drying Technology, 2005, v. 23, n. 3, p. 565, doi. 10.1081/DRT-200054133
- By:
- Publication type:
- Article
28
PROCESS DESIGN OF ROTARY DRYERS FOR OLIVE CAKE.
- Published in:
- Drying Technology, 2002, v. 20, n. 4/5, p. 771, doi. 10.1081/DRT-120003756
- By:
- Publication type:
- Article
29
Evaluation of the effectiveness of olive cake residue as an expansive soil stabilizer.
- Published in:
- Environmental Geology, 2006, v. 50, n. 6, p. 803, doi. 10.1007/s00254-006-0252-y
- By:
- Publication type:
- Article
30
FARINHA DE ORA-PRO-NÓBIS COMO INGREDIENTE NO PREPARO DE BOLO DE CHOCOLATE.
- Published in:
- Revista Agrotecnologia, 2019, v. 10, n. 2, p. 57
- By:
- Publication type:
- Article
31
Study on antimony cake as a technogenic raw material for the production of antimony oxides.
- Published in:
- Manas Journal of Engineering, 2021, v. 9, n. 2, p. 136, doi. 10.51354/mjen.910090
- By:
- Publication type:
- Article
32
Antibacterial activity of date palm cake extracts (Phoenix dactylifera).
- Published in:
- Cogent Food & Agriculture, 2019, v. 5, n. 1, p. 1, doi. 10.1080/23311932.2019.1625479
- By:
- Publication type:
- Article
33
Assessment of nutritional characteristics of products developed using soybean ( Glycine max (L.) Merr.) pipeline and improved varieties.
- Published in:
- Cogent Food & Agriculture, 2017, v. 3, n. 1, p. N.PAG, doi. 10.1080/23311932.2017.1398042
- By:
- Publication type:
- Article
34
Baker Makers.
- Published in:
- 2024
- By:
- Publication type:
- Book Review
35
For richer, for poorer, in sickness and in health: A semantic analysis of Polish and English adjectives.
- Published in:
- Biuletyn Polskiego Towarzystwa Językoznawczego, 2023, v. 79, p. 321, doi. 10.5604/01.3001.0054.2633
- By:
- Publication type:
- Article
36
Utilization of fresh cassava and sweet potato pulps in baking
- Published in:
- Ecology of Food & Nutrition, 1995, v. 33, n. 4, p. 237
- By:
- Publication type:
- Article
37
A Visionary Agenda--in Quilts, Mars, and Pound Cake.
- Published in:
- 2021
- By:
- Publication type:
- Image
38
Assessing the quality of fried bean cake made from blend of cowpea and walnut flours.
- Published in:
- Ukrainian Journal of Food Science, 2020, v. 8, n. 2, p. 219, doi. 10.24263/2310-1008-2020-8-2-5
- By:
- Publication type:
- Article
39
Antioxidant Efficacy of Sesame (Sesamum indicum L.) Cake Extract on Stability of Refined Sesame Oil during Storage Time.
- Published in:
- Journal of Food Quality & Hazards Control, 2023, v. 10, n. 2, p. 84, doi. 10.18502/jfqhc.10.2.12671
- By:
- Publication type:
- Article
40
Chemical Composition, Antioxidant Potentials, and Calcium Oxalate Anticrystallization Activity of Polyphenol and Saponin Fractions from Argania spinosa L. Press Cake.
- Published in:
- Plants (2223-7747), 2022, v. 11, n. 14, p. N.PAG, doi. 10.3390/plants11141852
- By:
- Publication type:
- Article
41
Physical Characteristics, Mineral Content, and Antioxidant and Antibacterial Activities of Punica granatum or Citrus sinensis Peel Extracts and Their Applications to Improve Cake Quality.
- Published in:
- Plants (2223-7747), 2022, v. 11, n. 13, p. 1740, doi. 10.3390/plants11131740
- By:
- Publication type:
- Article
42
Baking Up Mathematics A Review of Eugenia Cheng's How to Bake π: An Edible Exploration of the Mathematics of Mathematics.
- Published in:
- Mathematics Enthusiast, 2023, v. 20, n. 1-3, p. 247, doi. 10.54870/1551-3440.1611
- By:
- Publication type:
- Article
43
HAVE YOUR CAKE AND EAT IT! - BUTTERKUCHEN IN THE PHILIPPI DESCENDANT COMMUNITY AND THE ROLE OF FOOD, SELF AND IDENTITY.
- Published in:
- South African Journal of Cultural History / Suid-Afrikaanse Vereniging vir Kultuurgeskiedenis, 2019, v. 33, n. 1, p. 1
- By:
- Publication type:
- Article
44
Aura Bengkang Enterprise: How a Tapioca Cake Business Taps Its Creativity to Stay Competitive.
- Published in:
- South Asian Journal of Business & Management Cases, 2020, v. 9, n. 1, p. 68, doi. 10.1177/2277977919881405
- By:
- Publication type:
- Article
45
Assessing the in vitro efficacy of biocontrol agents and oil cakes against basal rot of onion incited by Fusarium oxysporum f.sp. cepae.
- Published in:
- Journal of Applied & Natural Science, 2023, v. 15, n. 1, p. 203, doi. 10.31018/jans.v15i1.4170
- By:
- Publication type:
- Article
46
Development and sensory evaluation of gluten free bakery products using quinoa (Chenopodium Quinoa) flour.
- Published in:
- Journal of Applied & Natural Science, 2017, v. 9, n. 4, p. 2449, doi. 10.31018/jans.v9i4.1552
- By:
- Publication type:
- Article
47
The Gay Cake Case: What the Supreme Court Did, and Didn't, Decide in Ashers.
- Published in:
- Oxford Journal of Law & Religion, 2020, v. 9, n. 2, p. 238, doi. 10.1093/ojlr/rwaa011
- By:
- Publication type:
- Article
48
Monitoring and modelling of starch cake washing.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, n. 6, p. 688, doi. 10.1111/j.1365-2621.2006.01137.x
- By:
- Publication type:
- Article
49
The optimization of the formulation for a chocolate cake containing inulin and yacon meal.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, n. 2, p. 181, doi. 10.1111/j.1365-2621.2005.01047.x
- By:
- Publication type:
- Article
50
The sensory attributes of cakes containing large numbers of low sugar raisins, as evaluated by consumers and a trained sensory panel.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 7, p. 759, doi. 10.1111/j.1365-2621.2005.01009.x
- By:
- Publication type:
- Article