Results 161 to 170 of about 3,577 (217)

3D-Printable Chontaduro (<i>Bactris gasipaes</i>) Gel Inks: Influence of Encapsulated <i>Lactiplantibacillus plantarum</i> on Rheological, Textural, and Sensory Properties. [PDF]

Gels
Filomena-Ambrosio A, Sotelo-Díaz LI, Barrios-Rodríguez YF, Vicente-Jurado D, Aragón-Rojas S, Quintanilla-Carvajal MX, Igual M, Martínez-Monzó J, García-Segovia P.   +8 more
europepmc   +1 more source

NaCl-mediated gluten protein-wheat starch interaction changes in high-, medium- and low-gluten model doughs during heating stage. [PDF]

Food Chem X
Feng X, Li D, Zhu H, Yu Y, Huang S, Ma L, Dai H, Zhang Y.   +7 more
europepmc   +1 more source

The effect of freeze-thaw cycling on the quality of Sorghum noodles: An analysis based on starch, moisture and structural characteristics. [PDF]

Food Chem X
Zhang L, Qu J, Xie M, Zhang B, Zhu K, Tian Y, Yu M.   +6 more
europepmc   +1 more source

Awns Enhance the Thousand Seed Weight of <i>Elymus nutans</i> Griseb. by Regulating Carbohydrate Contents and Gene Expression. [PDF]

Biology (Basel)
Qiu Y, Lu H, Zhao Y, Tang L, Zhang F, Zhang R, Xie W.   +6 more
europepmc   +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

Characteristic of different thermal treatment-induced dough protein oxidation and its impact on human gut microbiota. [PDF]

Curr Res Food Sci
Yang Y, Xie Y, Liu R, Cui X, Cui C, Cheng Q, Li P, Zhao R.   +7 more
europepmc   +1 more source

Valorization of breadnut (Artocarpus camansi) leaves in gnocchi-type product. [PDF]

Sci Rep
Masiala A, Aurore G, Pejcz E, Wojciechowicz-Budzisz A, Olędzki R, Zając A, Górska K, Harasym J, Vingadassalon A.   +8 more
europepmc   +1 more source

Applicability of Raman Spectroscopy for the Assessment of Wheat Flour Quality and Functionality in Bakery Applications. [PDF]

Foods
Van der Vennet J, De Witte F, Vandenabeele P, Eeckhout M, Van Bockstaele F.   +4 more
europepmc   +1 more source

Market Potentials for Frozen Dough [PDF]

, 1967
Excerpts from the report: The first known commercial production of frozen dough was in 1945. In 1965 there were 29 firms producing frozen dough in 40 plants throughout the United States. In addition to these firms, a number of grocery chains were producing frozen dough for baking in their own bakeries.
Rollag, Norman L., Enochian, Robert V., Rollag, Norman L., Enochian, Robert V.   +3 more
openaire   +2 more sources