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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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- Conference Paper
- C3
- open access
Reduction of par-baked bread additives by process optimization
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Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products
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Technological and microbiological evaluation of different storage conditions of par-baked bread
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Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread
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The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality
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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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- Conference Paper
- C3
- open access
Impact of frozen storage and defrosting on the quality and safety of bakery products