Results 281 to 290 of about 25,693 (302)

Solvent retention capacity and swelling index of glutenin in hard red wheat flour as possible indicators of rheological and baking quality characteristics

Journal of Cereal Science, 2020
Maryke Labuschagne
exaly  

Baking Quality of Cookie Flour

2009
openaire   +1 more source

Baking Temperature and Quality of Angel Cakes1

Journal of the American Dietetic Association, 1969
DOHA A. ELGIDAILY, KAYE FUNK, MARY ELLEN ZABIK   +2 more
openaire   +1 more source

Quantitative Protein Composition and Baking Quality of Winter Wheat as Affected by Late Sulfur Fertilization

Journal of Agricultural and Food Chemistry, 2009
Christian Zörb, Georg Langenkamper, Peter Koehler   +2 more
exaly  

－Formation of Bread Quality－Baking Technology

Journal of the Japan Society of Colour Material, 2018
openaire   +1 more source

Baking Quality of Biscuit Flour

2009
openaire   +1 more source

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

Journal of the Science of Food and Agriculture, 1990
Michael Wootton
exaly  

Prediction of rye flour baking quality based on parameters of swelling curve

European Food Research and Technology, 2017
Sylwia Stępniewska, Elżbieta Słowik, Grazyna Cacak-Pietrzak   +2 more
exaly  

Baking Quality of Cake Flour

2009
openaire   +1 more source

Influence of baking conditions on the quality attributes of sponge cake

Food Science and Technology International, 2017
Viviana O Salvadori
exaly