Yeast strains with varying oven rise performance show distinct effects on dough gas cell stability and bread crumb structure. [PDF]
Food Chem XVandenbosch S +6 more
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Report on Baking Powders and Baking Chemicals
Journal of AOAC INTERNATIONAL, 1945 openaire +1 more source
Counteracting effects of cyanidin-3-O-glucoside on protein oxidation and its induced human gut microbiota disturbance in baking dough. [PDF]
Food Chem XYang Y +7 more
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Opposite Trap-State Evolution Pathways Govern Endurance and Retention Failure in Amorphous Chalcogenide Memory. [PDF]
Adv Sci (Weinh)Lee BJ, Jeong WH, Yang MK, Kim GH.
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Effects of substrate roughness on the fabrication and properties of Ag/AgCl pseudo-reference electrodes for solid-state electrochemical sensors. [PDF]
Front ChemGao R.
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Encapsulation of Pomegranate Peel Phenolic Extract Using Orange Peel and Pectin: Stability Evaluation in Baked Products. [PDF]
Food Sci NutrIbrahim MEE, Alqurashi RM.
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The Effect of the Partial Baking Method on the Quality, Volatile Compounds Profile, and Glycemic Index of Some Traditional Turkish Bread Types. [PDF]
FoodsYilmaz S, Bekiroglu H, Ozulku G.
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Reconstruction of fat crystal organization by a phytosterol/γ-oryzanol bigel: Linking structural evolution in blended fat systems to dough architecture and cookie quality. [PDF]
Curr Res Food SciPeng Y +7 more
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Co-Fermentation of <i>Wickerhamomyces anomalus</i> and <i>Saccharomyces cerevisiae</i> in Bread Dough: Effects on Ethyl Acetate Production and Flavor Enhancement. [PDF]
J Microbiol BiotechnolYoon JA, Seo YH, Kim MD.
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Development of Grape Seed Extract-Fortified Biscuits: Effects on Dough Rheology, Biscuit Quality, Antioxidant Activity, and Sensory Evaluation. [PDF]
FoodsJiao R, Zhang F, Yang L, Wang C.
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