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Comparison of congress mash with final 65 °C mash for wort production with unmalted barley, tritordeum, and quinoa, with or without pregelatinization and/or enzyme addition
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- Journal Article
- A1
- open access
Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread : technological implications, shelf life and sensory evaluation
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Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread
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Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread
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Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread