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There are 85548 results for: content related to: Understanding and Manipulating the End-Product Requirements

  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. 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

  3. 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

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1980.tb03873.x

  4. 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

  5. A review on microwave baking of foods

    International Journal of Food Science & Technology

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

    Article first published online : 9 OCT 2008, DOI: 10.1046/j.1365-2621.2001.00479.x

  6. Current Approaches to the Classification of Bakery Products

    Baked Products: Science, Technology and Practice

    Stanley P. Cauvain, Linda S. Young, Pages: 1–13, 2007

    Published Online : 16 NOV 2007, DOI: 10.1002/9780470995907.ch1

  7. 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

  8. 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

  9. 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

    Article first published online : 4 MAY 2011, DOI: 10.1111/j.1750-3841.2011.02186.x

  10. Fish Protein Concentrate As A Protein Supplement In Four Baked Products

    Home Economics Research Journal

    Volume 11, Issue 2, December 1982, Pages: 159–165, Elaine F. Kvitka and Tung-Shan Chen

    Article first published online : 3 JUL 2009, DOI: 10.1177/1077727X8201100206

  11. 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

  12. 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

  13. Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing β-Glucan-Rich Barley Flour Fraction

    Journal of Food Quality

    Volume 38, Issue 5, October 2015, Pages: 316–327, Abdelmagid Hamed, Sanaa Ragaee, Massimo Marcone and El-Sayed M. Abdel-Aal

    Article first published online : 29 JUL 2015, DOI: 10.1111/jfq.12151

  14. 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

    Article first published online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.1990.tb00478.x

  15. REDUCED SODIUM BAKERY PRODUCTS: CONSUMER ACCEPTANCE

    Foodservice Research International

    Volume 6, Issue 1, February 1991, Pages: 61–68, VIRGINIA P. NORTON, JANET M. NOBLE and SUE ROSTAN

    Article first published online : 30 JUN 2006, DOI: 10.1111/j.1745-4506.1991.tb00285.x

  16. Water and Its Roles in Baked Products

    Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition

    Stanley P. Cauvain, Linda S. Young, Pages: 1–31, 2009

    Published Online : 18 FEB 2009, DOI: 10.1002/9781444301083.ch1

  17. Impact of processing on the bioavailability and vascular effects of blueberry (poly)phenols

    Molecular Nutrition & Food Research

    Volume 58, Issue 10, October 2014, Pages: 1952–1961, Ana Rodriguez-Mateos, Raquel Del Pino-García, Trevor W. George, Alberto Vidal-Diez, Christian Heiss and Jeremy P. E. Spencer

    Article first published online : 22 AUG 2014, DOI: 10.1002/mnfr.201400231

  18. Characterisation of Bakery Products by Formulation and the key Functional Roles of the Main Ingredients Used in Baking

    Baked Products: Science, Technology and Practice

    Stanley P. Cauvain, Linda S. Young, Pages: 35–71, 2007

    Published Online : 16 NOV 2007, DOI: 10.1002/9780470995907.ch3

  19. 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

  20. Apple pomace as a potential ingredient for the development of new functional foods

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1743–1750, Sofia F. Reis, Dilip K. Rai and Nissreen Abu-Ghannam

    Article first published online : 22 JAN 2014, DOI: 10.1111/ijfs.12477