Results 131 to 140 of about 186,062 (160)

Use of spent coffee grounds as food ingredient in bakery products

Food Chemistry, 2017
Inés Domínguez Pérez, Miguel Rebollo-Hernanz, Francisco J Morales   +2 more
exaly  

Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours

Innovative Food Science and Emerging Technologies, 2019
Cristina M Rosell
exaly  

Bakery

1973
openaire   +1 more source

Bakery Losses

1982
Pierson, Thomas R., Allen, John W., McLaughlin, Edward W., Pierson, Thomas R., Allen, John W., McLaughlin, Edward W.   +5 more
openaire   +3 more sources

Browning development in bakery products – A review

Journal of Food Engineering, 2010
Emmanuel Purlis
exaly  

Edible insects as a sustainable alternative to food products: an insight into quality aspects of reformulated bakery and meat products

Current Opinion in Food Science, 2022
exaly  

Consumers’ perception of bakery products with insect fat as partial butter replacement

Food Quality and Preference, 2020
Joachim J Schouteten, , Xavier Gellynck
exaly  

Biotransformation of bakery industry sludge into valuable product using vermicomposting

Bioresource Technology, 2019
Anoop Yadav, Vinod Kumar Garg
exaly  

Marine foods as functional ingredients in bakery and pasta products

Food Research International, 2010
P Prabhasankar
exaly  

Valorisation of bakery waste for succinic acid production

Green Chemistry, 2013
Zheng Sun, Wei Han, Kin Yan Lau
exaly