Results 281 to 290 of about 6,891,200 (292)

Influence of baking conditions and formulation on furanic derivatives, 3-methylbutanal and hexanal and other quality characteristics of lab-made and commercial biscuits

Food Chemistry
Simone Angeloni, Maria Alessia Schouten, Giovanni Caprioli   +2 more
exaly  

EFFECT OF BAKING PAN MATERIAL ON HEAT PENETRATION DURING BAKING AND ON QUALITY OF CAKES MADE WITH FAT

Journal of Food Science, 1950
openaire   +2 more sources

Effect of baking temperature/time conditions and dough thickness on arabic bread quality

Journal of the Science of Food and Agriculture, 1990
exaly  

Baking temperature and quality of angel cakes.

Journal of the American Dietetic Association, 1969
D A, Elgidaily, K, Funk, M E, Zabik
openaire   +1 more source

Baking quality of wheat variety mixtures: Describing the mechanisms for mixture effects

Journal of Cereal Science
Amaury Beaugendre, Marjolein Visser
exaly  

Baking Quality of Angel-Cake Flour

2009
openaire   +1 more source

Wheat flour proteins and baking quality

1979
Graveland, A., Bongers, P., Bosveld, P.
openaire   +1 more source

Enhancing Anode Baking Quality Through Actual Temperature Measurement and Baking Curve Optimization

Ananto Dwi Rahmadi, Geraldy Rafi, Juperisya Anas, Ade Buandra, Firman Ashad, Ivan Ermisyam   +5 more
openaire   +1 more source

MOLECULAR MARKERS FOR THE BAKING QUALITY OF WHEAT

2004
MESSAGER ARNAUD, BERVAS ELISABETH, LINOSSIER LAURENT, CHARMET GILLES, PERRETANT MARIE-REINE, GROOS CYRIL   +5 more
openaire   +1 more source

USE OF TYPE II ENDOGLYCOSIDASES IN BAKING FOR IMPROVING THE QUALITY OF DOUGH AND BAKED GOODS

1992
LAD PUSHKARAJ J, MULLINS M MARGARET
openaire   +1 more source