Search Results

There are 6749561 results for: content related to: Current Approaches to the Classification of Bakery Products

  1. Bread and Other Baked Products

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Dietmar Sievert, R. Carl Hoseney and Jan A. Delcour

    Published Online : 15 JUL 2007, DOI: 10.1002/14356007.a04_331.pub2

  2. Water and its Roles in Baked Products

    Bakery Food Manufacture and Quality: Water Control and Effects

    Stanley P. Cauvain, Linda S. Young, Pages: 1–23, 2007

    Published Online : 13 DEC 2007, DOI: 10.1002/9780470999332.ch1

  3. The Nature of Baked Product Structure

    Baked Products: Science, Technology and Practice

    Stanley P. Cauvain, Linda S. Young, Pages: 99–119, 2007

    Published Online : 16 NOV 2007, DOI: 10.1002/9780470995907.ch5

  4. Italian Bakery Products

    Bakery Products Science and Technology, Second Edition

    M. A. Pagani, Mara Lucisano, Manuela Mariotti, Pages: 685–721, 2014

    Published Online : 6 JUN 2014, DOI: 10.1002/9781118792001.ch40

  5. GELATINIZATION OF STARCH IN BAKED PRODUCTS

    Journal of Food Science

    Volume 45, Issue 1, January 1980, Pages: 71–74, D. R. LINEBACK and E. WONGSRIKASEM

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1980.tb03873.x

  6. Italian Bakery

    Bakery Products: Science and Technology

    M. A. Pagani, M. Lucisano, M. Mariotti, Pages: 527–560, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277553.ch30

  7. You have free access to this content
    Frontmatter

    Baked Products: Science, Technology and Practice

    Stanley P. Cauvain, Linda S. Young, Pages: i–xii, 2007

    Published Online : 16 NOV 2007, DOI: 10.1002/9780470995907.fmatter

  8. Baked Goods

    Biotechnology Set, Second Edition

    Gottfried Spicher, Jürgen-Michael Brümmer, Pages: 239–319, 2008

    Published Online : 7 MAY 2008, DOI: 10.1002/9783527620999.ch7j

  9. Frozen Dough and Par-baked Products

    Bakery Products Science and Technology, Second Edition

    Weibiao Zhou, Y. H. Hui, I. De Leyn, M. A. Pagani, C. M. Rosell, J. D. Selman, N. Therdthai, Pages: 523–537, 2014

    Published Online : 6 JUN 2014, DOI: 10.1002/9781118792001.ch30

  10. Baked Goods

    Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition

    Gottfried Spicher, Jürgen-Michael Brümmer, Pages: 240–319, 2008

    Published Online : 4 MAR 2008, DOI: 10.1002/9783527620920.ch7

  11. Bakery Products: Science and Technology

    Bakery Products: Science and Technology

    H.-M. Lai, T.-C. Lin, Pages: 3–68, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277553.ch1

  12. EFFECT OF SOY PROTEIN ISOLATE AND SOY FIBER ON COLOR, PHYSICAL AND SENSORY CHARACTERISTICS OF BAKED PRODUCTS

    Journal of Food Quality

    Volume 15, Issue 4, August 1992, Pages: 245–262, M. SUSAN BREWER, SUSAN M. POTTER, GUY SPROULS and MONA REINHARD

    Version of Record online : 18 JUN 2007, DOI: 10.1111/j.1745-4557.1992.tb00990.x

  13. A review on microwave baking of foods

    International Journal of Food Science & Technology

    Volume 36, Issue 2, February 2001, Pages: 117–127, Gülüm Sumnu

    Version of Record online : 9 OCT 2008, DOI: 10.1046/j.1365-2621.2001.00479.x

  14. The analytical determination of mineral oil in bread and buns: The effect of varying composition of these baked goods on mineral oil absorption

    Journal of the Science of Food and Agriculture

    Volume 2, Issue 10, October 1951, Pages: 434–443, M. A. Cookson and J. B. M. Coppock

    Version of Record online : 1 MAY 2006, DOI: 10.1002/jsfa.2740021004

  15. Opportunities for New Product Development

    Baked Products: Science, Technology and Practice

    Stanley P. Cauvain, Linda S. Young, Pages: 197–218, 2007

    Published Online : 16 NOV 2007, DOI: 10.1002/9780470995907.ch9

  16. Effect of Soy Addition on Microwavable Pocket-Type Flat Doughs

    Journal of Food Science

    Volume 76, Issue 5, June/July 2011, Pages: E392–E398, Luca Serventi, Joseph Sachleben and Yael Vodovotz

    Version of Record online : 4 MAY 2011, DOI: 10.1111/j.1750-3841.2011.02186.x

  17. Baking

    Food Processing Handbook, Second Edition

    James G. Brennan, Alistair S. Grandison, Pages: 407–428, 2011

    Published Online : 12 DEC 2011, DOI: 10.1002/9783527634361.ch12

  18. APPLICATION OF SENSORY TEXTURE PROFILING TO BAKED PRODUCTS: SOME CONSIDERATIONS FOR EVALUATION, DEFINITION OF PARAMETERS AND REFERENCE PRODUCTS

    Journal of Texture Studies

    Volume 21, Issue 3, October 1990, Pages: 235–252, NICOLE P. BRAMESCO and CAROLE S. SETSER

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.1990.tb00478.x

  19. Understanding and Manipulating the End-Product Requirements

    Baked Products: Science, Technology and Practice

    Stanley P. Cauvain, Linda S. Young, Pages: 174–196, 2007

    Published Online : 16 NOV 2007, DOI: 10.1002/9780470995907.ch8

  20. The protection of some baked products against moulds by chemical and irradiation techniques

    Journal of Biochemical and Microbiological Technology and Engineering

    Volume 1, Issue 1, February 1959, Pages: 99–113, D. W. E. Axford and F. J. H. Ottaway

    Version of Record online : 19 FEB 2004, DOI: 10.1002/jbmte.390010109