Showing 1 - 12 results of 12 for search 'FUNDAMENTAL OF BAKING SCIENCE', query time: 0.72s Refine Results
  1. 1
    by Craig F. MORRIS
    Published 2019-09-01
    Subjects: ...soft durum wheat|grain hardness|puroindolines|milling|baking|pasta|noodles...
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    Article
  2. 2
    ... the starches, which could be linked to the baking performance of the breads. Moreover, the lipid content...
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  5. 5
    by Amy Hawn Nelson
    Published 2020-12-01
    ...International Journal of Population Data Science...
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  6. 6
    by Amy L Hawn Nelson, Sharon Zanti
    Published 2020-09-01
    ...International Journal of Population Data Science...
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    Article
  7. 7
    ... that the highest rates of compliance with good hygienic conditions were obtained in baking worktops (77...
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  8. 8
    ..., dividing, shaping and baking the dough undergoes different mechanical deformation, including the extent...
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  9. 9
    ...: Researchers and professors of the food and nutritional sciences in Korea began working together in April 2015...
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  10. 10
    ...Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic...
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  11. 11
    ... to address all these issues. The objective of this work is to use fundamental Contrast Curve analysis...
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  12. 12
    by Ekaterine Lomia, Loid Karchava
    Published 2021-06-01
    ... are occupied by the Russian Federation. The Russian-baked separatists continuously erect barbed-wire border...
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