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Effect of orange-fleshed sweet potato puree and wheat flour blends on beta-carotene, selected physicochemical and microbiological properties of bread
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Wall conditioning at the Wendelstein 7-X stellarator operating with a graphite divertor
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Technological and microbiological evaluation of different storage conditions of par-baked bread
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Effect of three plant-based shortenings and lard on cookie dough properties and cookies quality
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The effect of peeling and cooking processes on nutrient composition of Oromo dinich (Plectranthus edulis) tuber
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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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An ATR-FTIR and ESEM study on magnetic tapes for the assessment of the degradation of historical audio recordings
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Development of a quantitative GC-FID method for the determination of stearoyl-lactylates (E481/482) in foods
(2014) FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 31(12). p.1929-1938 -
Bakery products : science and technology
Weibiao Zhou, YH Hui, Ingrid De Leyn (UGent) , MA Pagani, CM Rosell, JD Selman and N Therdthai(2014) -
Rheological properties of wheat flour dough and the relationship with bread volume 1 : creep-recovery measurements