Results 31 to 40 of about 874 (132)
Breads, cakes, and pies in family meals (1980) [PDF]
, 1980 MscSPEC-MU0MP397Digitized by MU Libraries Digital ...
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Guru pembelajar modul paket keahlian patiseri kelompok kompetensi I: kue fusion, manfaat penilaian dalam pembelajaran [PDF]
, 2016 Modul Guru Pembelajar Paket Keahlian Patiseri SMK ini terdiri atas 2 materi pokok, yaitu: materi profesional dan materi pedagogik. Masing-masing materi dilengkapi dengan tujuan, indikator pencapaian kompetensi, uraian materi, aktivitas pembelajaran ...
Fardiah, Evy, Fatmawati, Harnani
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Food Frontiers, Volume 6, Issue 4, Page 1838-1866, July 2025.Across 35 studies, this systematic review and meta‐analysis explored the link between ultra‐processed foods (UPFs) and cognition. For children, higher consumption of UPFs was associated with poorer attention, executive functioning, fluid intelligence, and language; for adolescents, higher UPF consumption was associated with poorer executive functioning,
Lan Nguyen +5 more
wiley +1 more source
Influence of fat phase composition of margarine on physical characteristics and quality of puff pastry [PDF]
, 2009 U radu je ispitana mogućnost primene margarina za laminiranje smanjenog sadržaja trans masnih kiselina u izradi lisnatog peciva. U prvoj fazi eksperimentalnog rada ispitivanjem uticaja vrste (MZ1 i MZ2) i količine margarina za zames (1, 3 i 5% na masu ...
Šoronja-Simović, Dragana
core +3 more sources
Cooking for small groups (1976) [PDF]
, 1976 MscSPEC-MU0MP412Digitized by MU Libraries Digital ...
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Production Process of Puff Pastry Substitute Pumpkin [PDF]
Puff Pastry is a type of pastry from France made from a mixture of wheat flour, pastry margarine, and water. In this innovation, pumpkin is added to reduce the use of wheat flour by utilizing the availability of pumpkin as a local and functional food ...
Fasya, Dini Farida, Yudhistira, Bara
core +2 more sources
Guru pembelajar modul paket keahlian patiseri SMK kelompok kompetensi G: produk pastry, menghias kue, kue Indonesia dari serelia, komunikasi efektif [PDF]
, 2016 Modul Guru Pembelajar Paket Keahlian Patiseri SMK ini terdiri atas 2 materi pokok, yaitu: materi profesional dan materi pedagogik. Masing-masing materi dilengkapi dengan tujuan, indikator pencapaian kompetensi, uraian materi, aktivitas pembelajaran ...
Ariatmi, Siti +2 more
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Guru pembelajar modul paket keahlian patiseri SMK kelompok kompetensi J: pengelolaan usaha pastry dan bakery refleksi pembelajaran [PDF]
, 2016 Modul ini menyajikan tentang: lingkup penyelenggaraan usaha makanan, langkah perencanaan usaha pastry & bakery, pengadaan bahan makanan, pengadaan peralatan pastry & bakery, perencanaan menu dan standarisasi produk, fasilitas pendukung usaha pastry ...
Hastuti, Dwi, Saraswati, Endah
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Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.This study was conducted to improve the egg yolk puff (EYP) formulation by substituting butter (B) for lard (L) and investigated the effects of different storage conditions (−18°C, 7°C, and 25°C) on the physicochemical and sensory properties during shelf life (10 days).
Ping-Hsiu Huang +8 more
wiley +1 more source
Dairy Ingredients for the Baking Industry. [PDF]
, 2001 End of Project ReportShortenings (baking fats), microencapsulated using dairy ingredients and milk protein hydrolysates, were produced for testing in a variety of baked products.
Arendt, Elke +5 more
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