Results 221 to 230 of about 13,033 (248)

Rhamnolipids in bakery products

2004
VAN HAESENDONCK INGRID PAULA H, VANZEVEREN EMMANUEL CLAUDE ALB   +1 more
openaire   +2 more sources

Bakery Products

1993
openaire   +1 more source

The use of apple fiber as a fat substitute in the manufacture of bakery products

Journal of Food Processing and Preservation, 2017
Anna Żbikowska, Malgorzata Kowalska
exaly  

BAKERY PRODUCT AND METHOD OF PRODUCING A BAKERY PRODUCT

2015
SCHNELL ANJA, OTTEN LENA, FABIAN JUERGEN
openaire   +1 more source

Bakery Products

2005
openaire   +1 more source

Shelf Life and Safety Concerns of Bakery Products—A Review

Critical Reviews in Food Science and Nutrition, 2004
exaly  

Application of sourdough in gluten-free bakery products

Critical Reviews in Food Science and Nutrition
Hui Teng
exaly  

Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products

Food Microbiology, 2019
Samira Brahimi, Jérôme Mounier, Emmanuel Coton   +2 more
exaly  

Application in Bakery Products

2019
Sen Ma, Wen Han
openaire   +1 more source

2012: No trans fatty acids in Spanish bakery products

Food Chemistry, 2013
Diana Ansorena, Iciar Astiasaran
exaly