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Baking around the world

1998
Why is it that ‘bread’ means different things in different parts of the world? Place a loaf of white North American pan bread beside a loaf of Central European rye bread, Middle Eastern pita bread or Chinese steam bread and it could justifiably be said that they are all quite different products. Yet they are all bread.
openaire   +1 more source

The baking of perukes

Notes and Queries, 1932
openaire   +1 more source

Baking Quality Assessment of Twenty Whole Grain Oat Cultivar Samples

Foods, 2021
Tuula Sontag-Strohm   +2 more
exaly  

Image analysis of structural changes in dough during baking

LWT - Food Science and Technology, 2010
Liliana Alamilla-Beltrán   +2 more
exaly  

Water transport in bread during baking

Journal of Food Engineering, 2007
G Trystram, T Lucas
exaly  

Baking apples

ACM SIGAPL APL Quote Quad, 1983
openaire   +2 more sources

Sulfuric acid baking and leaching of spent Co-Mo/AlO catalyst

Journal of Hazardous Materials, 2009
Kyung-Ho Park
exaly  

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