Search Results - FUNDAMENTAL OF BAKING SCIENCE

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  1. 1

    Pressing process and coloring property of baking-free bricks made of molybdenum tailing and cement by DAI Wen-bin, ZHENG Yong-chao, CHEN Xu-feng, CANG Da-qiang

    Published in 工程科学学报 (2018-10-01)
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  2. 2

    Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations by Iuliana Banu, Livia Patrașcu, Ina Vasilean, Loredana Dumitrașcu, Iuliana Aprodu

    Published in Applied Sciences (2023-03-01)
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  3. 3

    Laterality, verticality and spatial organization of school-age children measured through E-Baking Tray Task quantitative indexes: A comparative developmental approach by Antonietta Argiuolo, Maria Luongo, Federica Somma, Onofrio Gigliotta, Nelson Mauro Maldonato, Michela Ponticorvo

    Published in Acta Psychologica (2025-11-01)
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  4. 4

    Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads by Stefan W. Horstmann, Markus C. E. Belz, Mareile Heitmann, Emanuele Zannini, Elke K. Arendt

    Published in Foods (2016-04-01)
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  5. 5

    Development of soft kernel durum wheat by Craig F. MORRIS

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  6. 6

    Wheat Flour Quality Assessment by Fundamental Non-Linear Rheological Methods: A Critical Review by Gamze Yazar

    Published in Foods (2023-09-01)
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  7. 7

    Research on strain aging behavior of ultra-high strength dual-phase steel by Biao Xiao, Jie Zhou, Jean-Luc Christen, Weimin Zeng, Wenyi Peng

    Published in Heliyon (2023-11-01)
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  8. 8

    Energy Crisis—Alternative Use of Winter Bread Wheat Grain Depending on Protein Content by Hanna Klikocka, Witold Szczepaniak

    Published in Agronomy (2023-03-01)
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  9. 9

    Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review by Paola Conte, Costantino Fadda, Natalia Drabińska, Urszula Krupa-Kozak

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  10. 10

    Korean diet: Characteristics and historical background by Soon Hee Kim, Myung Sunny Kim, Myoung Sook Lee, Yong Soon Park, Hae Jeong Lee, Soon-ah Kang, Hyun Sook Lee, Kyung-Eun Lee, Hye Jeong Yang, Min Jung Kim, Young-Eun Lee, Dae Young Kwon

    Published in Journal of Ethnic Foods (2016-03-01)
    “…Methods: Researchers and professors of the food and nutritional sciences in Korea began working together in April 2015 in order to establish cohesive definitions and concepts to be used in dialogue related to the Korean diet (K-diet). …”
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  11. 11

    The cultivation of rye in marginal Alpine environments: a comparison of the agronomic, technological, health and sanitary traits of local landraces and commercial cultivars by Claudia Sardella, Luca Capo, Martino Adamo, Matteo Donna, Simone Ravetto Enri, Francesca Vanara, Michele Lonati, Marco Mucciarelli, Massimo Blandino

    Published in Frontiers in Plant Science (2023-05-01)
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  12. 12

    Impact of Acorn Flour on Gluten-Free Dough Rheology Properties by R. Beltrão Martins, M. C. Nunes, L. M. M. Ferreira, J. A. Peres, A. I. R. N. A. Barros, A. Raymundo

    Published in Foods (2020-05-01)
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  13. 13

    Impact of Incorporating Two Types of Dried Raspberry Pomace into Gluten-Free Bread on Its Nutritional and Antioxidant Characteristics by Anna Pecyna, Monika Krzywicka, Agata Blicharz-Kania, Agnieszka Buczaj, Zbigniew Kobus, Beata Zdybel, Marek Domin, Dariusz Siłuch

    Published in Applied Sciences (2024-02-01)
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  14. 14

    Ecological, biological and biotechnological aspects of Saccharomyces Cerevisiae biomass production by Temirlan A. Serikov, Gulya А. Jamalova, Khadichakhan S. Rafikova, Bakhytzhan K. Yelikbayev, Aliya K. Yernazarova, Kurbanova L. Serikovna, Alexey G. Zazybin, Vladislav S. Sakhanin, Vladimir Yu. Egutkin

    Published in Caspian Journal of Environmental Sciences (2024-04-01)
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  15. 15

    The effect of fruit pomace addition on the color, texture and sensory properties of gluten-free bread by Anna Pecyna, Monika Krzywicka, Agnieszka Buczaj, Agata Blicharz-Kania, Zbigniew Kobus

    Published in Scientific Reports (2025-07-01)
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  16. 16

    State of the art of breeding, milking, and milk processing for the production of curdled milk and Wagashi Gassirè in Benin: Practices favoring the contamination of its dairy produc... by Gwladys S. Komagbe, Gwladys S. Komagbe, Alphonse Dossou, Alphonse Dossou, Alphonse Dossou, Baké Marie-Thérèse Seko Orou, Philippe Sessou, Paulin Azokpota, Issaka Youssao, Joseph Hounhouigan, Marie-Louise Scippo, Antoine Clinquart, Jacques Mahillon, Souaïbou Farougou

    Published in Frontiers in Sustainable Food Systems (2023-02-01)
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  17. 17

    Research Progress of Preparation and Application of Probiotic Microencapsulation in Food by Xiangxin GAO, Yongfu CHEN, Wusigale

    Published in Shipin gongye ke-ji (2023-02-01)
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  18. 18

    Centering Equity Across the Administrative Data Life Cycle by Amy Hawn Nelson

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  19. 19

    Process study and the lithographic performance of commercially available silsesquioxane based electron sensitive resist Medusa 82 by Th. Mpatzaka, G. Zisis, I. Raptis, V. Vamvakas, C. Kaiser, T. Mai, M. Schirmer, M. Gerngroß, G. Papageorgiou

    Published in Micro and Nano Engineering (2020-08-01)
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  20. 20

    A Framework for Centering Racial Equity Throughout the Administrative Data Life Cycle by Amy L Hawn Nelson, Sharon Zanti

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