Results 221 to 230 of about 6,903,109 (242)

Effects of Dough Formula and Baking Conditions on Acrylamide and Hydroxymethylfurfural Formation in Cookies

Food Chemistry, 2007
Vural Gökmen, Hamît Koksel, Jale Acar
exaly  

Test panel spray/bake device

Metal Finishing, 1996
openaire   +1 more source

The Fate of Furfurals and Other Volatile Markers During the Baking Process of a Model Cookie

Food Chemistry, 2008
Barbara Rega, Gilles Trystram
exaly  

Cookie- Versus Cracker-Baking—What's the Difference? Flour Functionality Requirements Explored by SRC and Alveography

Critical Reviews in Food Science and Nutrition, 2014
Louise Slade, Harry Levine, Meera Kweon
exaly  

Mathematical Modeling of Bread Baking Process

Journal of Food Engineering, 2006
A K Datta
exaly  

Effect of Cooking Method (Baking Compared With Frying) on Acrylamide Level of Potato Chips

Journal of Food Science, 2010
Vural Gökmen, T Koray Palazoglu
exaly  

Use of Glycoside Hydrolase Family 8 Xylanases in Baking

Journal of Cereal Science, 2006
Georges Feller, Tony Collins, Anne Hoyoux   +2 more
exaly  

A Thermomechanical Material Point Method for Baking and Cooking

ACM Transactions on Graphics, 2019
Stephanie Wang, Xuchen Han, Joseph Teran
exaly  

Experience in testing baking flavors.

Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 2007
openaire   +1 more source

Modeling of Simultaneous Heat and Water Transport in the Baking Process

LWT - Food Science and Technology, 1998
M Marcotte, S S Sablani, F Castaigne
exaly