Results 111 to 120 of about 152,025 (206)

Evaluation of Testing with Baked Milk Muffin to Predict Safe Ingestion of Baked Milk in Unbaked Milk Allergic Subjects [PDF]

Journal of Allergy and Clinical Immunology, 2016
Julia E. Upton, Maria Asper, Elana Lavine, David Hummel   +3 more
openaire   +1 more source

Nanoindentation Analysis of SU-8 Coated Wafers at Different Baking Phases. [PDF]

Polymers (Basel)
Tarjányi T, Gulyás G, Bali K, Sámi M, Kiss RA, Beiler B, Fürjes P, Szabó T.   +7 more
europepmc   +1 more source

Development of a Rice Bread Baking Method via Gelatinization Temperature Control Using Modified Starch. [PDF]

J Appl Glycosci (1999)
Yano H, Murashita K, Sato R, Koda T, Nishioka A.   +4 more
europepmc   +1 more source

Computer-Aided Engineering Process for the Development of a Bread Baking Biomass Oven. [PDF]

J Food Sci
Gómez-Heleria D, Pola A, Núñez J, García CA.   +3 more
europepmc   +1 more source

Design optimization and experimental validation of a biogas-powered stove for energy efficiency in injera baking in rural Ethiopia. [PDF]

Sci Rep
Syum GG, Gebrselassie MG, Kanti PK, Kumara PCA, Hamida MBB, Chandra HSS.   +5 more
europepmc   +1 more source

Stimulation of probiotics by ultrasound pre-treatment and their subsequent incorporation in bread system: A new strategy for bread containing live probiotic. [PDF]

Ultrason Sonochem
Zhai J, Lu L, Mi J, Zhou W.
europepmc   +1 more source

Determining Best Tests of Baked Egg Tolerance in Egg Allergic Subjects [PDF]

Journal of Allergy and Clinical Immunology, 2019
Ursula R. Janikowski, Ashley L. Devonshire, Kathryn M. Barbon, Opal Gupta, Maaria Syed, Mendy Miller, Miao Cai, Melanie M. Makhija, Anne Marie Singh   +8 more
openaire   +1 more source

Synergistic Modulation of Cookie Quality, Sensory Profile, and In Vitro Starch Digestibility by Nannochloropsis Microalgae Incorporation into a Corn Oil-Based Emulsion Gel System. [PDF]

Foods
Zhang S, Li W, Liu K, Huang Z, He X, Li H, Sun J.   +6 more
europepmc   +1 more source

Effect of Regulating Corn Glutelin Peptides via the Plastein Reaction on Its Physicochemical Characteristics and the Quality of Baked Bread. [PDF]

Foods
Sun Y, Zhang WY, Lu YY, Lu HB, Du GJ, Zhao Y, Sun Y, Bo LY, Ren J, An JJ, Wang M.   +10 more
europepmc   +1 more source

Water soaking improves pizza bake properties of fat-free mozzarella cheese shreds. [PDF]

JDS Commun
Sutariya S, Salunke P.
europepmc   +1 more source