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An impact assessment of par-baking and storage on the quality of wheat, whole wheat, and whole rye breads
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Data from: An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads
(2024) -
The impact of par-baking on the technological quality of wheat, whole wheat, and whole rye bread
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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
Impact of fiber-enriched wheat flour on the technological quality of wheat doughs and breads
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Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products
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Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds
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Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials
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- Journal Article
- A1
- open access
Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread
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- Conference Paper
- C3
- open access
The use of growth / no-growth models as a tool to predict bread shelf-life