基于主成分和聚类分析酵母品种对预醒发冷冻 披萨面胚食用品质的影响.
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- Food Research & Development, 2019, v. 40, n. 24, p. 65, doi. 10.12161/j.issn.1005-6521.2019.24.011
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- Article
Works matching DE "PIZZA dough"
Results: 17
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Validation of baking as a kill-step for controlling Shiga toxin-producing Escherichia coli during traditional crust pizza baking process.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.1001597
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- Article
3
ELABORATION AND CHARACTERIZATION OF GLUTEN-FREE PIZZA AND COOKIE DOUGHS WITH BANANA WASTE FLOUR: ALTERNATIVES TO CELIACS.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 1, p. 14, doi. 10.34302/crpjfst/2021.13.1.2
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- Article
4
Nutritional impact of the pre-backed pizza dough made of the nutritive flours vs the classic pizza dough on the food diet.
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- Journal of Agroalimentary Processes & Technologies, 2024, v. 30, n. 4, p. 521, doi. 10.59463/JAPT.2024.2.56
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5
Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time.
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- Foods, 2023, v. 12, n. 7, p. 1407, doi. 10.3390/foods12071407
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6
Development of Functional Pizza Base Enriched with Jujube (Ziziphus jujuba) Powder.
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- Foods, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/foods11101458
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- Article
7
Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza Crust.
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- Journal of Applied Glycoscience, 2022, v. 69, n. 1, p. 1, doi. 10.5458/jag.jag.JAG-2021_0014
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8
A Study on the Applicability of Thermodynamic Sensors in Fermentation Processes in Selected Foods.
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- Sensors (14248220), 2022, v. 22, n. 5, p. N.PAG, doi. 10.3390/s22051997
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- Article
9
Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough.
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- Molecules, 2024, v. 29, n. 21, p. 5140, doi. 10.3390/molecules29215140
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- Article
10
Non-Pronominal Intransitive Verb Variants with Property Interpretation: A Characterization.
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- Languages, 2023, v. 8, n. 4, p. 249, doi. 10.3390/languages8040249
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- Article
11
Less Salt, Same Taste: Food Marketing Strategies via Healthier Products.
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- Sustainability (2071-1050), 2020, v. 12, n. 9, p. 3916, doi. 10.3390/su12093916
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- Article
12
Quality Improvement of Pizza Crust for Chilled Transport and Storage: Effect of Pre-baking on the Physical Strength and Texture.
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- Transactions the Japan Society of Refrigerating & Air Conditioning Engineers, 2021, v. 38, n. 3, p. 187
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- Article
13
Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends.
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- Pakistan Journal of Agricultural Sciences, 2021, v. 58, n. 4, p. 1359, doi. 10.21162/PAKJAS/21.50
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14
Correction: Gaglio et al. Performances of Different Metabolic Lactobacillus Groups during the Fermentation of Pizza Doughs Processed from Semolina. Fermentation 2018, 4, 61.
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- Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030143
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15
Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina.
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- Fermentation (Basel), 2018, v. 4, n. 3, p. 1, doi. 10.3390/fermentation4030061
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- Article
16
Anicka Yi: There Exists Another Evolution, But In This One | The Brooklyn Rail.
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- Brooklyn Rail, 2025, p. N.PAG
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17
Study of medium-high shelf life ready-to-use dough rolls for making "pizza napoletana".
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 130, doi. 10.15586/ijfs.v35i4.2328
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- Article