Results 261 to 270 of about 47,459 (283)

The impact of yeast fermentation on dough matrix properties

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

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

Food Hydrocolloids, 2015
Hui Zhang, Haifeng Qian, Xiguang Qi
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
Filiz Koksel, Martin G Scanlon, J H Page   +2 more
exaly  

The Taste of the Dough

2012
openaire   +1 more source

[Preparation of dough].

Vyziva lidu, 2004
K, WOLFL, S, KLIMA
openaire   +1 more source

Bringing in the dough

IEEE Spectrum, 2002
openaire   +1 more source

Refrigerated Dough

2016
D. Domingues, C. Dowd, W. Atwell
openaire   +1 more source

Deterioration mechanisms and quality improvement methods in frozen dough: An updated review

Trends in Food Science and Technology
Xueming Xu, Dan Xu
exaly  

Dough (review)

Fourth Genre: Explorations in Nonfiction, 2008
openaire   +1 more source