Results 241 to 250 of about 15,947 (264)

Restaurants and Bakeries

2022
openaire   +1 more source

Polycyclic aromatic hydrocarbons in the bakery chain

Food Chemistry, 2013
Marta Ciecierska
exaly  

Bakery Equipment

2022
openaire   +1 more source

Study of benzoate, propionate, and sorbate salts as mould spoilage inhibitors on intermediate moisture bakery products of low pH (4.5–5.5)

International Journal of Food Microbiology, 2005
Antonio J Ramos, V Sanchís, Sonia Marin   +2 more
exaly  

Bakery Ingredients

2022
openaire   +1 more source

Shelf Life and Safety Concerns of Bakery Products—A Review

Critical Reviews in Food Science and Nutrition, 2004
exaly  

Use of spent coffee grounds as food ingredient in bakery products

Food Chemistry, 2017
Núria Martinez-Saez, Inés Dominguez Perez, MIGUEL Rebollo-Hernanz   +2 more
exaly  

Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage

Journal of the Science of Food and Agriculture, 2010
Ling-Zhi Cheong, Chin Ping Tan, Kamariah Long   +2 more
exaly  

Creepcakes Bakery

Aztlán: A Journal of Chicano Studies, 2001
openaire   +1 more source

Bakery Technology

2015
openaire   +1 more source