An analysis of multi-meaning words from a selected list of third-grade textbooks, [PDF]
, 1954 Thesis (M.A.)--Boston ...
Canty, Irene V +1 more
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Evaluation of colour and texture of a Portuguese traditional sweet: “egg chestnut” [PDF]
, 2016 This work aimed to evaluate the colour and texture of a Portuguese traditional sweet “egg chestnuts” along a storage period of 12 days under refrigeration.
Guiné, Raquel
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Changes of trans and saturated fatty acid content in savory baked goods from 2015 to 2021 and their effect on consumers' intake using substitution models: A study conducted in Greece. [PDF]
Am J Clin Nutr, 2023 Marakis G +12 more
europepmc +1 more source
Latest advancements: mixer technology for bread-making machines [PDF]
, 2007 Conventional mixers used in industrial breadmaking are frequently flanked by plants offering latest useful functions for the production of wellhydrated dough with a homogeneous ...
Lunadei, Loredana
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Spartan Daily, March 28, 1940 [PDF]
, 1940 Volume 28, Issue 108https://scholarworks.sjsu.edu/spartandaily/3055/thumbnail ...
San Jose State University, School of Journalism and Mass Communications
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Technological features of the yeast puff pastry made from creamery butter [PDF]
Journal International Academy of Refrigeration, 2020 A.S. Pavlova +3 more
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Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry. [PDF]
J Food Sci Technol, 2016 Silow C, Zannini E, Arendt EK.
europepmc +1 more source
Spartan Daily, February 1, 2007 [PDF]
, 2004 Volume 128, Issue 5https://scholarworks.sjsu.edu/spartandaily/10319/thumbnail ...
San Jose State University, School of Journalism and Mass Communications
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Cooking Recipe for Puff pastry, stuffed, Spanish style
Cooking Recipe for Puff pastry, stuffed, Spanish style in the project https://gams.uni-graz.at ...
Helmut W. Klug +4 more
openaire +1 more source
La Belle France et la Bete Noire [PDF]
, 1968 Pity the poor tourist faced for the first time with a French menu! Well, actually, menu means small, fine, slender, or thin, so perhaps we\u27d better call it the carte du ...
Ashley, Leonard R. N.
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