Results 191 to 200 of about 65,245 (246)

The main determinants and effects of product innovation: An exploratory study on the pastry companies of the region of Sfax (in Tunisia)

Technological Forecasting and Social Change, 2022
Amina Omrane
exaly  

Puff pastry and trends in fat reduction: an update

International Journal of Food Science and Technology, 2015
Mike J Sissons
exaly  

Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanum melongena L.) Peel

Antioxidants, 2020
Georgiana Horincar, Elena Enachi, Vasilica Barbu   +2 more
exaly  

Pastries

2017
openaire   +1 more source

Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review

Critical Reviews in Food Science and Nutrition, 2016
Nand Ooms, Kristof Brijs, Jan A Delcour
exaly  

Biohydrogen production in the suspended and attached microbial growth systems from waste pastry hydrolysate

Bioresource Technology, 2016
Wei Han, Junhong Tang
exaly  

Pastry

1992
openaire   +1 more source

Active film incorporated with sorbic acid on pastry dough conservation

Food Control, 2007
Diego Alvarenga Botrel
exaly  

Pastry

2001
openaire   +1 more source

Application of ISO22000, Failure Mode, and Effect Analysis (FMEA) Cause and Effect Diagrams and Pareto in Conjunction with HACCP and Risk Assessment for Processing of Pastry Products

Critical Reviews in Food Science and Nutrition, 2011
Theodoros H Varzakas
exaly