Results 241 to 250 of about 35,290 (268)

Moon Dough

Science Activities: Classroom Projects and Curriculum Ideas, 1971
openaire   +1 more source

Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

Food Hydrocolloids, 2004
M C Anon
exaly  

Possibilities to derive empirical dough characteristics from fundamental rheology

Trends in Food Science and Technology, 2016
Mario Jekle, Thomas Becker
exaly  

Influence of hydrocolloids on dough rheology and bread quality

Food Hydrocolloids, 2001
C M Rosell
exaly  

The impact of yeast fermentation on dough matrix properties

Journal of the Science of Food and Agriculture, 2016
Christophe M Courtin, Kevin J Verstrepen
exaly  

Pie Dough

2010
Brenda Langton, Margaret Stuart
openaire   +1 more source

Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles

Food Hydrocolloids, 2015
Jianhui Xiao, Haifeng Qian, Hui Zhang
exaly  

Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality

Journal of Food Engineering, 2007
exaly  

Ultrasound as a tool to study bubbles in dough and dough mechanical properties: A review

Food Research International, 2016
Martin Scanlon, John Page, Filiz Koksel   +2 more
exaly  

The Taste of the Dough

2012
openaire   +1 more source