Works matching DE "TOAST (Bread)"
Results: 44
The digestible indispensable amino acid score (DIAAS) in eggs and egg-containing breakfast meals is greater than in toast breads or hash browns served without eggs.
- Published in:
- Journal of Nutritional Science, 2024, v. 13, p. 1, doi. 10.1017/jns.2024.71
- Publication type:
- Article
Baking of Flat Bread in an Impingement Oven: An Experimental Study of Heat Transfer and Quality Aspects.
- Published in:
- Drying Technology, 2008, v. 26, n. 7, p. 902, doi. 10.1080/07373930802142614
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- Publication type:
- Article
Acrylamide-asparagine relationship in baked/toasted wheat and rye breads.
- Published in:
- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2008, v. 25, n. 8, p. 921, doi. 10.1080/02652030801958905
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- Publication type:
- Article
Italian toasted bread (' bruschetta') should be carefully evaluated by people with type 1 diabetes.
- Published in:
- 2014
- By:
- Publication type:
- Letter
Effect of propylene glycol alginate addition on the baking characteristics of toast bread.
- Published in:
- China Food Additives, 2024, v. 35, n. 11, p. 48, doi. 10.19804/j.issn1006-2513.2024.11.007
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- Publication type:
- Article
Levels of Polycyclic Aromatic Hydrocarbons in Toasted Bread.
- Published in:
- Polycyclic Aromatic Compounds, 2022, v. 42, n. 9, p. 6112, doi. 10.1080/10406638.2021.1974896
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- Publication type:
- Article
Effect of Varying Levels of Acorn Flour on Antioxidant, Staling and Sensory Properties of Iranian Toast.
- Published in:
- International Journal of Food Studies, 2021, p. 322, doi. 10.7455/ijfs/10.2.2021.a4
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- Publication type:
- Article
"Let them eat toast".
- Published in:
- Education Journal, 2017, n. 306, p. 24
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- Publication type:
- Article
Quantum Sufficit.
- Published in:
- American Family Physician, 2007, v. 75, n. 6, p. 796
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- Publication type:
- Article
Microbiological quality of some packed and unpacked bread products in Alexandria, Egypt.
- Published in:
- Journal of the Egyptian Public Health Association, 2023, v. 98, n. 1, p. 1, doi. 10.1186/s42506-023-00141-9
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- Publication type:
- Article
Quality evaluation and postprandial glycemic response of gluten-free rice bread made from two types of rice flour with different amylose contents.
- Published in:
- Food Science & Technology Research, 2022, v. 28, n. 5, p. 381, doi. 10.3136/fstr.FSTR-D-22-00052
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- Publication type:
- Article
中国传统食品酵母菌在谷物制品中 的应用研究.
- Published in:
- Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 6, p. 34, doi. 10.16210/j.cnki.1007-7561.2022.06.005
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- Publication type:
- Article
The Potential of Kluyveromyces marxianus to Produce Low-FODMAP Straight-Dough and Sourdough Bread: a Pilot-Scale Study.
- Published in:
- Food & Bioprocess Technology, 2021, v. 14, n. 10, p. 1920, doi. 10.1007/s11947-021-02681-4
- By:
- Publication type:
- Article
Tolerance to Specific Foods After Laparoscopic Sleeve Gastrectomy.
- Published in:
- Obesity Surgery, 2020, v. 30, n. 10, p. 3891, doi. 10.1007/s11695-020-04732-9
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- Publication type:
- Article
Ready-to-eat foods as a possible source of Helicobacter pylori.
- Published in:
- Acta Veterinaria Brno, 2023, v. 92, n. 4, p. 427, doi. 10.2754/avb202392040427
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- Publication type:
- Article
Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach.
- Published in:
- Foods, 2022, v. 11, n. 21, p. 3414, doi. 10.3390/foods11213414
- By:
- Publication type:
- Article
Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1498, doi. 10.3390/foods9101498
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- Publication type:
- Article
Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1498, doi. 10.3390/foods9101498
- By:
- Publication type:
- Article
Personal and Psychological Traits Influencing the Willingness to Pay for Food with Nutritional Claims: A Comparison between Vice and Virtue Food Products.
- Published in:
- Foods, 2020, v. 9, n. 6, p. 733, doi. 10.3390/foods9060733
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- Publication type:
- Article
Application of gelatin-silver nanocomposite film as an active packaging material in toast bread.
- Published in:
- Journal of Food Measurement & Characterization, 2024, v. 18, n. 3, p. 2397, doi. 10.1007/s11694-023-02328-2
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- Publication type:
- Article
Snacks from the sea: a cross-national comparison of consumer acceptance for crackers added with algae.
- Published in:
- European Food Research & Technology, 2024, v. 250, n. 8, p. 2193, doi. 10.1007/s00217-024-04530-y
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- Publication type:
- Article
CONSUMER PREFERENCES IN DEVELOPING DERIVATIVE PRODUCT OF GLUTEN FREE BREAD COOKLY.
- Published in:
- Journal of Application Business & Management / Jurnal Aplikasi Bisnis dan Manajemen, 2024, v. 10, n. 3, p. 967, doi. 10.17358/jabm.10.3.967
- By:
- Publication type:
- Article
EFFECT OF XANTHAN GUM ADDITION ON THE CHEMICAL, AND RHEOLOGICAL PROPERTIES OF TOAST BREAD.
- Published in:
- Zagazig Journal of Agricultural Research, 2023, v. 50, n. 6, p. 927, doi. 10.21608/zjar.2023.339939
- By:
- Publication type:
- Article
PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF TOAST BREAD FORTIFIED WITH ΑLPHA-AMYLASE ENZYME AND CARBOXYMETHYLCELLULOSE.
- Published in:
- Zagazig Journal of Agricultural Research, 2022, v. 49, n. 1, p. 41
- By:
- Publication type:
- Article
EFFECT OF PARTIAL REPLACEMENT OF WHEAT FLOUR BY BARLEY AND OAT FLOUR ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF TOAST BREAD DOUGH.
- Published in:
- Zagazig Journal of Agricultural Research, 2018, v. 45, n. 1, p. 261
- By:
- Publication type:
- Article
MIRRORS OF THE PAST.
- Published in:
- Settler, 2021, v. 59, n. 4, p. 95
- By:
- Publication type:
- Article
OPTIMIZATION OF A GAS CHROMATOGRAPHIC METHOD FOR ACRYLAMIDE ANALYSIS APPLICATIONS FOR RISK MANAGEMENT.
- Published in:
- Environmental Engineering & Management Journal (EEMJ), 2009, v. 8, n. 2, p. 315, doi. 10.30638/eemj.2009.045
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- Publication type:
- Article
The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread.
- Published in:
- Journal of Food Quality, 2017, p. 1, doi. 10.1155/2017/7825203
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- Publication type:
- Article
BREAD WASTE AND SAFETY OF REPROCESSED PRODUCTS.
- Published in:
- Annals: Food Science & Technology, 2020, v. 21, n. 4, p. 873
- By:
- Publication type:
- Article
Estudio del Efecto Combinado del Secado y Freido en las Propiedades de Tortillas Tostadas.
- Published in:
- Información Tecnológica, 2011, v. 22, n. 2, p. 55, doi. 10.4067/S0718-07642011000200007
- By:
- Publication type:
- Article
The effect of propolis extract as a valuable natural additive on the quality characteristics of toast bread.
- Published in:
- Food Science & Nutrition, 2023, v. 11, n. 9, p. 5438, doi. 10.1002/fsn3.3500
- By:
- Publication type:
- Article
Effect of the mixture of oleaster (E. angustifolia L.) and black cumin (Nigella sativa) flours as functional compounds on the quality characteristics of toast bread.
- Published in:
- Food Science & Nutrition, 2023, v. 11, n. 8, p. 4678, doi. 10.1002/fsn3.3430
- By:
- Publication type:
- Article
Data from Chewing and Swallowing Processes as a Fingerprint for Characterizing Textural Food Product Properties.
- Published in:
- Food & Bioprocess Technology, 2024, v. 17, n. 1, p. 205, doi. 10.1007/s11947-023-03123-z
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- Publication type:
- Article
Classification of crispness of food materials by deep neural networks.
- Published in:
- Journal of Texture Studies, 2023, v. 54, n. 6, p. 845, doi. 10.1111/jtxs.12792
- By:
- Publication type:
- Article
WHY COARSE TOASTED RUSK ROLLS ARE CRISPIER THAN FINE ONES.
- Published in:
- Journal of Texture Studies, 2012, v. 43, n. 6, p. 421, doi. 10.1111/j.1745-4603.2012.00353.x
- By:
- 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
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- Publication type:
- Article
A Bouquet of Frogs.
- Published in:
- Yellow Medicine Review, 2020, p. 79
- By:
- Publication type:
- Article
مطالعه اثر آنزیم آسپاراژیناز و برشتگی نان تافتون بر روي آکریل آمید .
- Published in:
- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 126, p. 361, doi. 10.22034/FSCT.19.126.361
- By:
- Publication type:
- Article
تاثیر صمغ گوار، امولسیفایر داتم، دور همزن و دماي پخت بر خواص فیزیکی شیمیایی، حرارتی و ارگانولپتیکی نان تست.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 126, p. 57, doi. 10.22034/FSCT.19.126.57
- By:
- Publication type:
- Article
بررسی اثر استفاده از سطوح مختلف کنسانتره پروتئینی ماهی کپور نقرهاي (molitrix Hypophthalmichthys (بر پروفیل مواد معدنی نان صنعتی تست .
- Published in:
- Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 111, p. 117, doi. 10.29252/fsct.18.02.11
- By:
- Publication type:
- Article
اثر افزودن کنسانتره سیاهدانه بر خواص فیزیکی و کیفی نان تست بدون گلوتن طی دوره نگهداري
- Published in:
- Journal of Food Science & Technology (2008-8787), 2019, v. 16, n. 91, p. 197
- By:
- Publication type:
- Article
Stability of SARS‐CoV‐2 as consequence of heating and microwave processing in meat products and bread.
- Published in:
- Food Science & Nutrition, 2021, v. 9, n. 9, p. 5146, doi. 10.1002/fsn3.2481
- By:
- Publication type:
- Article
Mathematical modeling of weight loss and crust temperature of toast bread containing guar gum during baking process.
- Published in:
- Food Science & Nutrition, 2021, v. 9, n. 1, p. 272, doi. 10.1002/fsn3.1993
- By:
- Publication type:
- Article
Toast to toast.
- Published in:
- 2007
- By:
- Publication type:
- Editorial