Results 101 to 110 of about 36,459 (163)

Starch-Based Functional Ingredients in Baking: A Review of Advances in Starch Derivatives, Quality Enhancement, and Reduction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. [PDF]

Molecules
Biney E, Wang M, Cheong KL.
europepmc   +1 more source

Report on Baking Powder

Journal of AOAC INTERNATIONAL, 1947
openaire   +1 more source

Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review. [PDF]

Int J Food Sci
Alibekova Z, Bayisbayeva M, Shamsudin R, Bakhtybekova A, Alibekov R, Aimenov Z.   +5 more
europepmc   +1 more source

Valorisation of Pea Pod by-Product Through Lactic Acid Bacteria Fermentation and Application in Cookie Production. [PDF]

Food Sci Nutr
Devecioglu D, Kaya B, Danç N, Mutlu-Ingok A, Karbancioglu-Guler F.   +4 more
europepmc   +1 more source

Ultrasound-assisted engineering of dietary fiber from cauliflower waste: a cavitation-driven process-structure-function approach. [PDF]

Ultrason Sonochem
Pasarad B, Beigh MA, Bhat TA, Ali S, Abualreesh MH, Raja TA, Wani S.   +6 more
europepmc   +1 more source

Heat stress and illness among injera baking workers in Addis Ababa. [PDF]

BMC Public Health
Gezahegn B, Shentema MG, Abaya SW, Erkalo W, Eshete MA, Takele AK.   +5 more
europepmc   +1 more source

Effect of biological and agricultural foaming agents on concrete waste for the preparation of porous ceramic materials. [PDF]

Sci Rep
Khattab RM, Abo-Almaged HH, Ali MM, Sadek HEH, Marzouk MA.   +4 more
europepmc   +1 more source