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| flat breads (27) |
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| Application of Glazing for Bread Quality Improvement | | Food and bioprocess technology |
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| Effects of wheat bran, corn bran, rice bran and oat bran supplementation on the properties of pide | | Journal of food processing and preservation |
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| Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life | | International journal of food science and technology |
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| Impact of cowpea addition on the Protein Digestibility Corrected Amino Acid Score and other protein quality parameters of traditional African foods made from non-tannin and tannin sorghum | | Food chemistry |
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| all 27 items... |
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| sourdough bread (45) |
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| Effects of wheat sourdough process on the quality of mixed oat-wheat bread | | Lebensmittel-Wissenschaft |
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| Structural analysis of linear mixed-linkage glucooligosaccharides by tandem mass spectrometry | | Food chemistry |
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| Effect of native and lyophilized kefir grains on sensory and physical attributes of wheat bread | | Journal of food processing and preservation |
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| Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy) | | Antonie van Leeuwenhoek |
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| all 45 items... |
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| tortillas (42) |
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| Occurrence of zearalenone in fresh corn and corn products collected from local Hispanic markets in San Diego County, CA | | Food control |
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| Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation | | Appetite |
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| Effect of endosperm type on texture and in vitro starch digestibility of maize tortillas | | Lebensmittel-Wissenschaft |
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| Physicochemical properties of fortified corn chips with broad bean flour, chickpea flour or isolated soy protein | | Journal of food quality |
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| all 42 items... |
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| yeast breads (11) |
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| Properties of yeast free bread produced by supercritical fluid extrusion (SCFX) and vacuum baking | | Innovative food science and emerging technologies |
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| Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies | | Food and bioprocess technology |
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| Influence of pulsed electric field on selenocysteine content in saccharomyces cerevisiae | | Journal of food biochemistry |
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| The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread | | International journal of food science and technology |
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| all 11 items... |
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| (others) (522) |
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| Rheological properties of yeasted and nonyeasted wheat doughs developed under different mixing conditions | | Journal of the science of food and agriculture |
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| Naked barley—Optimized recipe for pure barley bread with sufficient beta-glucan according to the EFSA health claims | | Journal of cereal science |
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| A comparison of selected methods for determining eicosapentaenoic acid and docosahexaenoic acid in cereal-based foods | | Food chemistry |
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| Academic stress levels were positively associated with sweet food consumption among Korean high-school students | | Nutrition |
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| all 522 items... |
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