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MELON PROCESSING PRODUCTS - AS IMPROVERS OF BAKERY INDICATORS OF BAKERY PRODUCTS
AIC development problems of the region, 2022E.S. TARANOVA +3 more
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Structurization of bakery products
1996Dough and baked products can be described as polymer systems according to the Food Polymer Science approach. The structure evolution of a bakery product can be tentatively depicted as the result of the cure of a gluten network, which mainly occurs at high baking temperatures, and that of starch amorphous matrix, which is still in progress during the ...
L. PIAZZA, M. RIVA, A. SCHIRALDI
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Integrative oncology: Addressing the global challenges of cancer prevention and treatment
Ca-A Cancer Journal for Clinicians, 2022Jun J Mao,, Msce +2 more
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Critical care management of chimeric antigen receptor T‐cell therapy recipients
Ca-A Cancer Journal for Clinicians, 2022Alexander Shimabukuro-Vornhagen +2 more
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Natural products in drug discovery: advances and opportunities
Nature Reviews Drug Discovery, 2021Atanas G Atanasov +2 more
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