Results 81 to 90 of about 36,459 (163)

Report on Baking Powder and Baking Chemicals

Journal of AOAC INTERNATIONAL, 1931
openaire   +1 more source

Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties. [PDF]

Food Sci Nutr
Masino F, Lo Faro E, Riggio A, Gammaitoni M, Santunione G, Licciardello F, Antonelli A, Montevecchi G.   +7 more
europepmc   +1 more source

Wheat Flour Substitution with Sacha Inchi Tea Leaf Powder: Effects on Physicochemical Properties, Starch Digestibility, and Sensory Attributes of Cookies. [PDF]

Foods
Chantarasinlapin P, Kamonkunakasem K, Wongdee T, Phunkhow A, Sudtiastasilp A, Chusak C, Adisakwattana S.   +6 more
europepmc   +1 more source

Valorization of Artichoke Bracts as a Simultaneous Fat and Wheat Flour Substitute in Cookies. [PDF]

J Food Sci
Dadalı C, Özcan Y.
europepmc   +1 more source

Saccharomyces cerevisiae SC-8303 Reduces Fructans in White Pan Bread While Preserving Baking Quality. [PDF]

J Food Sci
Jang J, Lee E, Seo M, Yun I, Cho H, Jung W, Yoon S.   +6 more
europepmc   +1 more source

Baking results in impaired detection of clinically relevant food allergens. [PDF]

Front Allergy
Bermingham MD, Meredith RT, Mills H, Maddocks S, Chapman MD, Blaxland JA, Oliver MA.   +6 more
europepmc   +1 more source

Development of Natural Colorant-Loaded Oleogels and Their Use in Cookies. [PDF]

Foods
Bakir E, Yalcin H.
europepmc   +1 more source

Ultrasound-Extracted Red Grape Seed Protein as a Partial Egg Replacer in Cake Formulation. [PDF]

J Food Sci
Esendemir YD, Alradwan M, Yildiz S, Onay İ, Kiziltaş S, Karadeniz T.   +5 more
europepmc   +1 more source

Grey wolf optimization for sensory-driven fortification of biscuits with moringa leaf and jackfruit seed powders: balancing processing and consumer acceptance. [PDF]

Front Nutr
Kumar D, Kumar C, Kumar A, Sahoo C, Saini A, Sağlam K, Şimşek MA, Yıkmış S, Karrar E, Aljobair MO, Mohamed Ahmed IA.   +10 more
europepmc   +1 more source

Characterization of Black Lime (<i>Citrus</i> × <i>aurantiifolia</i>) Powder and Its Effects on the Physicochemical, Antioxidant, and Sensory Properties of Shortbread Cookies. [PDF]

Molecules
Dziki D, Krajewska A, Hassoon WH, Nawrocka A, Nowak R, Olech M.   +5 more
europepmc   +1 more source