Results 261 to 270 of about 50,192 (314)
Some of the next articles are maybe not open access.
Gels as fat replacers in bakery products: a review
Critical Reviews in Food Science and Nutrition, 2022Diana Ansorena +2 more
exaly
Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation Studies
Applied Sciences (Switzerland), 2022Raquel Guiné
exaly
Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review
Frontiers in Microbiology, 2022Shuliang Liu, Aiping Liu, Xiaolin Ao
exaly
FLOUR FOR BAKERY PRODUCT, MIXTURE FOR BAKERY PRODUCT, AND METHOD FOR PRODUCING BAKERY PRODUCT
2021FUTASE TETSURO +2 more
openaire +1 more source
Shelf Life and Safety Concerns of Bakery Products—A Review
Critical Reviews in Food Science and Nutrition, 2004James P Smith
exaly