Impact of NaCl reduction and substitution with KCl and CaCl<sub>2</sub> on quality attributes of wheat-based bakery products. [PDF]
Front NutrMusiienko D +3 more
europepmc +1 more source
Dominick’s Finer Foods, Inc. and United Food and Commercial Workers Union (UFCW), AFL-CIO-CLC, Locals 881 and 1540 (2005) [PDF]
, 1999 core +1 more source
Research progress on generation, detection and control of hazards in baked foods during thermal processing. [PDF]
Food Chem XZhang Q +5 more
europepmc +1 more source
Technological Strategies to Enhance the Shelf Life of PDO Tuscan Bread in a Compostable Bag-in-Bag System. [PDF]
FoodsOffei CA +7 more
europepmc +1 more source
A large pellet size rather than diet complexity increases piglet creep feed disappearance and feeding activity but not growth performance. [PDF]
Transl Anim SciHald M +4 more
europepmc +1 more source
Comparison of sensory quality perceptions of gluten-free cookies evaluated by celiac and non-celiac people. [PDF]
Front NutrMusiienko D, Kouřimská L, Chrpová D.
europepmc +1 more source
Development and Consumer Acceptability of Functional Bread Formulations Enriched with Extruded Avocado Seed Flour: Nutritional and Technological Properties. [PDF]
FoodsJaramillo-De la Garza JS +3 more
europepmc +1 more source
Apparent Total Tract Digestibility of Energy, Concentrations of Digestible Energy and Metabolizable Energy, and Nitrogen Balance in Growing Pigs Fed Bakery Meal and Biscuit Meal with Multi-Enzyme. [PDF]
Animals (Basel)Lee J +9 more
europepmc +1 more source
Kroger Company and United Food and Commercial Workers Union (UFCW), Local 1996 (2001) [PDF]
, 2001 core +1 more source
Consumer Acceptability of Various Gluten-Free Scones with Rice, Buckwheat, Black Rice, Brown Rice, and Oat Flours. [PDF]
FoodsChae J, Kim S, Yeon J, Shin S, Ju S.
europepmc +1 more source