Results 161 to 170 of about 174,546,506 (215)

Application of Chicory Root Inulin and Commercial Inulin in Various Food Products and Impact on Their Quality. [PDF]

Foods
Ostrun I, Mihatov V, Pichler A, Jozinović A, Banjari I, Kopjar M.   +5 more
europepmc   +1 more source

Relationship between Rheological and Baking Properties of Frozen Dough.

journal of the japanese society for cold preservation of food, 1995
openaire   +2 more sources

Comparative study on the physicochemical and fermentation properties of dough with three fermentation modes under freeze-thaw cycles. [PDF]

J Sci Food Agric
Xie D, Li X, Zheng J.
europepmc   +1 more source

Cili (<i>Rosa roxburghii</i> Tratt.) Fruit and Its Co-Culture Fermentation with <i>Bacillus subtilis</i> and <i>Lactiplantibacillus plantarum</i> Improves the Nutritional, Functional and Bioactive Quality of White-Black Wheat Composite Bread. [PDF]

Foods
Uriho A, Omedi JO, Zhang B, Fan L, Zheng J, Zeng Y, Zhang S, Liang L, Xu Y, Huang W.   +9 more
europepmc   +1 more source

Effect of composite-enzymatically modified Ganoderma lucidum powder on rheological and structural properties of soft wheat flour dough and cookie quality. [PDF]

J Sci Food Agric
Hou X, Li J, Qi W, Shen H, Chen Y, Wang W, Song X, Chen P.   +7 more
europepmc   +1 more source

Improvement of Rheological, Textural and Sensorial Properties of Dough and Enriched Cakes by Addition of <i>Cucumis melo</i> L. Peels Powder. [PDF]

Food Sci Nutr
Mallek-Ayadi S, Bahloul N.
europepmc   +1 more source

Effects of Spirulina on Mixing, Rheology, and Structure in Wheat Dough. [PDF]

Foods
He M, Chen H, Lyu Y, Dong C, Li X, Liu K.   +5 more
europepmc   +1 more source

Protein composition and rheological properties of liquid sourdough fermented by different lactic acid bacteria and yeast. [PDF]

Curr Res Food Sci
Wang W, Sun H, Zhang H, Liu Y, Fang L, Huang M, Li Y.   +6 more
europepmc   +1 more source

Functional enhancement of cantaloupe rind powder by enzymatic treatment and its application in fiber-enriched cookies. [PDF]

RSC Adv
Nguyen TQN, Dong THT, Tran LTN, Nguyen HD, Le VVM.   +4 more
europepmc   +1 more source

Development of Innovative Gluten-Free and Egg-Free Pasta from Acorn Flour and Carob-Xanthan Hydrogel. [PDF]

Gels
Vurro F, Ailoaiei AM, Squeo G, Caponio F, Pasqualone A.   +4 more
europepmc   +1 more source