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Physicochemical, Rheological, and Sensory Characterization of Gluten-Reduced Cookies Enriched with Amaranth and Chickpea Flours. [PDF]
FoodsDe la Cruz Sarchi SA +5 more
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Environmental Evaluation in Bakery and Brewing Sectors in a Circular Economy Context. [PDF]
FoodsDrăgan I +4 more
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Quality and Functional Characteristics of Morning Bread Supplemented with Brewer's Spent Grain Powder. [PDF]
Prev Nutr Food SciCheung J, Hwang ES.
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Food industry degrowth as a public health strategy: the case of ultra processed baked goods. [PDF]
Global HealthCampbell N +4 more
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Effects of Gingerbread Cookie Enrichment with Native and Supercritical CO<sub>2</sub>-Defatted Burdock Seeds. [PDF]
FoodsŠavikin K +7 more
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Angophora bakeri subsp. bakeri
2022Taxonomic treatment for Angophora bakeri subsp ...
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Biotechnology in the Bakery: on the Rise!
2011This bold statement was issued by Esther Delnoij on 7 May 1994. At that time she was head R&D of a manufacturer of bread improvers. Like cheese, bread is one of the oldest traditional biotechnological products. In the last decade of the last century, however, modern biotechnology has also entered the baking industry in the form of recombinant enzymes ...
Johannes Tramper, Yang Zhu
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A review of active packaging in bakery products: Applications and future trends
Trends in Food Science and Technology, 2021Balarabe B Ismail +2 more
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