Results 271 to 280 of about 251,398 (303)

Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies

Food Chemistry, 2007
Vural Gökmen, Rossella Di Monaco, Hamit Koksel   +2 more
exaly  

Cookie- Versus Cracker-Baking—What's the Difference? Flour Functionality Requirements Explored by SRC and Alveography

Critical Reviews in Food Science and Nutrition, 2014
Meera Kweon, Louise Slade, Harry Levine
exaly  

A TEASPOONFUL OF BAKING-SODA

Lancet, The, 1952
exaly  

BAKING SODA AND PRURITUS

Lancet, The, 1987
exaly  

bake

1966
openaire   +1 more source

CHEMICAL IMPROVERS IN BREAD-BAKING.

Lancet, The, 1931
exaly  

Bread baking in halogen lamp–microwave combination oven

Food Research International, 2004
Semin Ozge Keskin, S Gulum Sumnu, Serpİl Şahİn   +2 more
exaly  

The fate of furfurals and other volatile markers during the baking process of a model cookie

Food Chemistry, 2008
Barbara Rega, Gilles Trystram
exaly  

Baking boundaries

New Scientist, 2021
openaire   +1 more source

RESISTANT HYPERTENSION DUE TO PICA (BAKING SODA)

Lancet, The, 1989
exaly