bakery products

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1
Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH.
Carbó, Rosa;Gordún, Elena;Fernández, Antía;Ginovart, Marta;
2019 Food science and technology international = Cienci... DOI: 10.1177/108201321989... 265 views
2
ÇeŞİtlİ firincilik ÜrÜnlerİnİn hİdroksİmetİlfurfural İÇerİĞİ, antİoksİdan aktİvİtesİ ve kolorİmetrİk Özellİklerİ arasindakİ İlİŞkİler
;Müge Hendek Ertop;Sevim Beyza Öztürk Sarıkaya
2018 chirality 162 views
3
pão de forma contendo brassica oleraceae var. acephala como fonte de cobre e manganês
;Érica Menezes Salvino;Janeeyre Ferreira Maciel;Larissa Raphaela Gonçalves de Farias Feitosa;Roberto...
2015 frontiers in neuroendocrinology DOI: 10.5433/1679-0359.20... 113 views
4
Trans fatty acids (tFA): sources and intake levels, biological effects and content in commercial Spanish food Ácidos grasos trans (AGt): fuentes y niveles de ingesta, efectos biológicos y contenido en los alimentos comerciales españoles
Juan, P.-M. Fernández-San;
2009 nutricion hospitalaria 308 views
5
Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review.
Salehi, Fakhreddin;
2019 Food science & nutrition DOI: 10.1002/fsn3.1245 293 views
6
Utilization of Beeswax Oleogel-Shortening Mixtures in Gluten-Free Bakery Products
Demirkesen, I.
2019 jaocs, journal of the american oil chemists' socie... DOI: 10.1002/aocs.12195 160 views
7
Optimization of sorghum, rice, and amaranth flour levels in the development of gluten-free bakery products using response surface methodology
Nieto-Mazzocco, E.
2019 journal of food processing and preservation DOI: 10.1111/jfpp.14302 184 views
8
Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints
Arslan, M.
2019 trends in food science and technology DOI: 10.1016/j.tifs.2018.... 210 views
9
Macrocospic and physiochemical characterization of a sugarless and gluten-free cake enriched with fibers made from pumpkin seed (Cucurbita maxima, L.) flour and cornstarch
Gorgônio, Cristiane Mesquita da Silva;Pumar, Matilde;Mothé, Cheila Gonçalves;
2011 food science and technology 210 views
10
Effect of rice variety and blending proportion on the proximate compositions, minerals and phytic acid contents of bread from rice-teff blend [version 1; peer review: 2 approved]
Legesse, Sintayehu;Worku, Solomon;Bultosa, Geremew;
2015 F1000Research 282 views
11
The influence of gluten-free bakery products consumption on selected anthropometric parameters
Gažarová, Martina;Chlebová, Zuzana;Kopčeková, Jana;Lenártová, Petra;Holovičová, Mária;
2017 potravinarstvo 228 views
12
Study of acrylamide level in food from vending machines
Haouet, Naceur;Pistolese, Simona;Branciari, Raffaella;Ranucci, David;Altissimi, Maria Serena;
2016 italian journal of food safety 198 views
13
Dietary Sources of Salt in Low- and Middle-Income Countries: A Systematic Literature Review
Menyanu, Elias;Russell, Joanna;Charlton, Karen;
2019 International journal of environmental research an... 145 views
14
technological and nutritional aspect of different hemp types addition: comparison of flour and wholemeal effect
;Marie Hrušková;Ivana Jurinová;I. Švec
2015 chemical engineering transactions DOI: 10.17508/CJFST.2015.... 64 views
15
particular qualities of integrational interaction development of the food industry in ukraine
;N. Skopenko
2014 oversight and controls of the us environmental pro... DOI: 10.17721/1728-2667.2... 194 views
16
vendor selection and supply quotas determination by using the analytic hierarchy process and a new multi-objective programming method
;Tunjo Perić;Zoran Babić;Emina Resić
2017 gaceta sanitaria DOI: 10.7906/indecs.15.1.... 121 views
17
characterisation of staphylococcus aureus strains isolated from food for human consumption
;Elisabetta Di Giannatale;Vincenza Prencipe;Alfreda Tonelli;Cristina Marfoglia;Giacomo Migliorati
2011 pain research & management 235 views

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lactic acid bacteria fermentation yeasts baking technology antioxidant activity maillard reaction hmf Agriculture (General) kale sensory acceptability neurology. diseases of the nervous system nutritional diseases. deficiency diseases celiac disease basil seed gluten‐free gums wild sage seed xanthan Technology (General) Engineering (General). Civil engineering (General)