Results 121 to 130 of about 152,025 (206)

Balancing nutrition and safety: Acrylamide and HMF in biscuits from different cereal flours. [PDF]

Food Chem X
Roldán M, Mesias M, Morales FJ.
europepmc   +1 more source

Plant-based proteins as functional egg replacers in pound cake: A comparative study of legume and oat ingredients. [PDF]

Curr Res Food Sci
Halm J, Nyhan L, Zannini E, Arendt EK.
europepmc   +1 more source

Functional Optimization of a Novel Gluten-Free Bread Made with Tapioca Starch and Red Lentil Flour. [PDF]

Foods
Bianchi F, Agnolin L, Simonato B.
europepmc   +1 more source

Report on Baking Test for Soft Wheat Flours

Journal of AOAC INTERNATIONAL, 1941
openaire   +1 more source

Hydrothermally Modified Defatted Coconut Fiber as a Functional Fat Replacer in Reduced-Fat Cookies: A Structure-Function Study. [PDF]

Foods
Suksangpanomrung P, Ritthiruangdej P, Therdthai N, Hiriotappa A.   +3 more
europepmc   +1 more source

Gluten free cakes and cookies with pseudocereals and teff [PDF]

, 2019
Camerlinck, Melissa, Daelemans, Lori, De Bock, Phara, De Leyn, Ingrid, Pannecoucke, Cleo, Van Bockstaele, Filip   +5 more
core   +1 more source

The Addition of Extra-Virgin Olive Oil Enhances the Antioxidant Capacity, Nutritional Quality, and Sensory Attributes of Vegetable Patties Prepared Using Different Cooking Methods. [PDF]

Foods
Bustamante A, Valle C, Echeverría F, Gonzales E, Cabrales M, Farias C, Muñoz Y, Reyes B, Mercado-López L, Valenzuela R.   +9 more
europepmc   +1 more source

Formulation of pea-based inks with different starches to produce customized 3D printed and baked snacks. [PDF]

Curr Res Food Sci
Venkatachalam A, Wilms PFC, Patón Baeza J, Schutyser MAI, Zhang L.   +4 more
europepmc   +1 more source