Exploration of the chemical composition and physical properties of dried bakery products from six different processing plants in the United States. [PDF]
Transl Anim SciKoulicoff LA +4 more
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Maltol-Incorporated Acetylated Cassava Starch Films for Shelf-Life-Extension Packaging of Bakery Products. [PDF]
Polymers (Basel), 2022 Promhuad K +4 more
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Nutritional, antioxidant, and sensory properties of Ziziphus spina-christi fruit powder and its application in bakery products. [PDF]
Sci RepHassan NAA, Elkhouly AW, Ali MIK.
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Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market. [PDF]
Foods, 2022 Gasparre N +3 more
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Mineral Content of Apple, Sour Cherry and Peach Pomace and the Impact of Their Application on Bakery Products. [PDF]
FoodsMandache MB, Cosmulescu S.
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Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour. [PDF]
Foods, 2022 Boff JM +5 more
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A Machine Learning Model to Reframe the Concept of Shelf-Life in Bakery Products: PDO Sourdough as a Technological Preservation Model. [PDF]
FoodsMarianelli A +5 more
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Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers. [PDF]
Foods, 2023 Di Rosa C +14 more
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Market shares of bakery products in Switzerland by segment
, 2019 No in-depth market analysis studies have yet been carried out in the area of bakery products in Switzerland. The study we conducted focuses on the market segment of food services, more specifically on bakery products in the Swiss hotel industry.
Studer, Cyrill +4 more
core
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
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