Results 281 to 290 of about 21,297 (296)
Some of the next articles are maybe not open access.
Hydroxymethylfurfural and methylfurfural content of selected bakery products
Food Research International, 2000Eduardo Guerra-Hernández
exaly
Minimizing the residual oxygen in modified atmosphere packaging of bakery products
Food Additives and Contaminants, 1997Luciano Piergiovanni, Patrizia Fava
exaly
Shelf Life and Safety Concerns of Bakery Products—A Review
Critical Reviews in Food Science and Nutrition, 2004exaly
The use of apple fiber as a fat substitute in the manufacture of bakery products
Journal of Food Processing and Preservation, 2017Anna Żbikowska, Małgorzata Kowalska
exaly