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Bakery Products sentence examples within Sweet Bakery Products



Sugar, fat, saturated and trans fatty acid contents in Iranian cereal-based baked products


Junk food consumption trends point to the need for retail policies.

Bakery Products sentence examples within Free Bakery Products



Comparison of the In Vitro Bioavailability of Selected Minerals from Gluten-Free Breads Enriched with Grains and Synthetic Organic and Non-Organic Compounds


Aquafaba, a new plant-based rheological additive for food applications

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PASTRIES WITH FUNCTIONAL SPIRULINA PLATENSIS INGREDIENTS


Composition and Physicochemical Characterization of Walnut Flour, a By-product of Oil Extraction



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Dough rheology and the impact of zinc sulfate on the quality of cookies


Volatiles and Antioxidant Activity of Citrus Fiber/Blackberry Gels: Influence of Sucrose and Trehalose

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Valorization of microwave roasted Tamarindus indica seed in functional biscuit production and effects on rheological and textural properties of biscuit dough


Development of multigrain cookies by incorporating wheatgrass powder

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О влиянии структурообразования теста при замесе на реологические свойства хлеба


Systemic Analysis of the Stabilization of the Biotechnological Properties of Liquid Rye Leaven With the Introduction of Nutritious Plant Material

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Effect of adding pineapple (Ananas comosus) flour on the sensory and textural properties of wheat flour (Triticum aestivum) cookies


Sweetness enhancement and sucrose reduction in cookies by inhomogeneous sucrose distribution

Bakery Products sentence examples within Enriched Bakery Products



Effect of thermal and ultrasonic treatments on technological and physicochemical characteristics of fibrous residues from ahipa and cassava starch extraction


Формирование показателей качества пшеничного хлеба при добавлении настоя медуницы мягкой (Pulmonaria mollis)

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Technological, functional and safety properties of lactobacilli isolates from soft wheat sourdough and their potential use as antimould cultures


Characterization of different mushrooms powder and its application in bakery products: A review

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UTILIZATION OF POMEGRANATE AND ORANGE PEELS TO PREPARE HEALTHY CAKES


Utilization of Cinnamon in Preparation and Preservation of Food Products from Microbial Contamination

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Exploring high amylose rice in combination with carboxymethyl cellulose for preparation of low glycemic index gluten-free shelf-stable cookies


Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties.

Bakery Products sentence examples within Different Bakery Products



Energy Consumption Pattern of Value Added Products of Pearl Millet


Flax: Ancient to modern food

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Modeling of multicomponent flour mixtures for bakery products using software


Use of sourdough fermentation to reducing FODMAPs in breads

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Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using 1H NMR Spectroscopy


Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products using ¹H NMR Spectroscopy

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Replacing vegetable oil by insect oil in food products: Effect of deodorization on the sensory evaluation.


Fructo-oligosaccharides, hydrolyzed soy protein and yeast (Saccharomyces sp.) extract as potential cryoprotectans in gluten-free frozen dough and bread quality.

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Valorisation of cold-pressed almond oil’s cake as raw material for the preparation of naturally gluten-free flour for specific food applications


Сухие функциональные смеси с плодово-ягодными порошками для дрожжевого теста

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Content of trans-fatty acid isomers in bakery products on the Slovenian market


Assessment of mold and yeast in some bakery products of Lahore, Pakistan based on LM and SEM

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Prospects of using amaranth as a functional ingredient in bakery products


Effect of migratory locust (Locusta migratoria) powder incorporation on nutritional and sensorial properties of wheat flour bread

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Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures


Developing Safe Foods as a Competitive Mechanism

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Carotenoids: Source of Food Colour and its Benefits


An overview of paper and paper based food packaging materials: health safety and environmental concerns

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Analysis of The Prospects of a Small Enterprise for The Production of Bakery Products in Russia, Taking into Account Current Market Problems and Chemical Health Risk


Directions and Results of Forecasting in the Bakery Products Market of Ivanovo Oblast

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Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization


Recent developments of oleogel utilizations in bakery products

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Obtaining of gluten-free pizza dough based on flaxseed flour


The use of celery stalks powder of infrared drying in bakery products

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Physicochemical characteristics and sensory acceptability of crackers containing red ginseng marc


Sustainable and regional gastronomy: cassava leaves as a potential ingredient for gluten-free biscuits


DEVELOPMENT OF UKRAINIAN ENTERPRISES IN CRISIS ECONOMY IN BRAND MANAGEMENT SYSTEM



Nanostructured selenium-containing amino acids: properties and applications in the production of functional foods



Mechanically Activated Enzymatic Hydrolysis of Pea Seeds and Its Effects on Bakery Products



Phytochemical profiles of lemon verbena (Lippia citriodora H.B.K.) and its potential application to cookie enrichment



Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition



About the possibility of modifying the recipe of bread «fitness» buckwheat by using walnut flour



Dietary Patterns, Eating Behavior, and Nutrient Intakes of Spanish Preschool Children with Autism Spectrum Disorders



Study of the influence of apple pomace and rice flour on the quality factors of wheat bread



Improve the texture of white bread from cassava flour (gluten free)



Development of technology for modified starch incorporated grains and pulse blended bakery and pasta products



Caracterización tecno-funcional de un concentrado proteínico obtenido de la semilla de mango (Mangifera indica L.)



The impacts of salt reduction strategies on technological characteristics of wheat bread: a review



Purification and structural characterization of calcium hydroxide isolated arabinoxylans derived from bran, spent grain and sorghum grains



Development criteria for gluten-free foods



COVID-19 Lockdown and Self-Perceived Changes of Food Choice, Waste, Impulse Buying and Their Determinants in Italy: QuarantEat, a Cross-Sectional Study



Технология хлебобулочных изделий из гречневой муки, исследование их качества и безопасности



Physical modification of starch by heat-moisture treatment and annealing and their applications: A review.



Fructose and high fructose corn syrup: are they a two-edged sword?



Увеличение экспорта продукции переработки зерна



[Modeling of iodine consumption with industrial processed foods made with iodized salt in the adults and pregnant in Armenia and Moldova].



Study of the possibility of energy saving in bakery production technology based on the optimization of the dough-making process



Rheometry nutrition and gluten microstructure trends in wheat cultivars



Influence of grasshopper (Locusta Migratoria) and mealworm (Tenebrio Molitor) powders on the quality characteristics of protein rich muffins: nutritional, physicochemical, textural and sensory aspects



Sesame as an allergen in Lebanese food products: Occurrence, consumption and quantitative risk assessment.



A food ingredient based on green seaweed in the composition of bakery products. Risks and potential



Changes of body composition among university students depending on the consumption frequency of selected bakery products.



Promising unconventional plant raw materials for food production



Marketing research of consumer preferences in choosing bread and bakery products



THE EFFECT OF CHIA AND SESAME FLOUR SUBSTITUTION TO NUTRIENT CONTENT AND SENSORY QUALITY OF MINI CROISSANT



Application of the principles of international standards to ensure quality and safety in the development of technology of bakery products of increased nutritional value



Physicochemical, microbiological and sensorial characteristics of flour and prepared cookies from the reject cashew (Anacardium occidentale L.) neglected



Upcycling in Action - Reducing Beer Production Waste



Substitution of potassium sorbate preservative by fermented wheat flour in the production of biscuits. Safety, nutritional and sensory characteristic potentials



Исследование влияния яблочных выжимок и рисовой муки на качественные показатели хлеба пшеничного



New Technologies for Value Added Products from Coconut Residue



Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products.



Food Waste and Correlated Impact in the Food Industry. A Simulative Approach



Functionalization of Polyethylene (PE) and Polypropylene (PP) Material Using Chitosan Nanoparticles with Incorporated Resveratrol as Potential Active Packaging



Improving the sensory and nutritional value of gluten‐free bread



Household food waste in Serbia – Attitudes, quantities and global warming potential



Calculation of Optimal Selexen Dosage to Enrich Bakery Products with Selenium



Gluten-Free Diet: Positive and Negative Effect on Human Health



Mathematical drying kinetics modeling of jackfruit seeds (Artocarpus heterophyllus Lam.)



Quality Control on Bread Production using Statistical Process Control Methods in Small Medium Enterprise



Trans Fat Labeling Information on Brazilian Packaged Foods



Bread Quality of Pre-Gelatinized Cassava Flour with Frozen Storage



High value-added compounds from fruit and vegetable by-products – Characterization, bioactivities, and application in the development of novel food products



Comparison of inter-varietal differences in chemical composition and nutritional properties of coconut testa flour



Перспективы использования шпината в производстве мучных и хлебобулочных изделий



Investigation of flaxseed meal proteins and their influence on wheat dough



Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt.



Quantitative analysis of fourteen heterocyclic aromatic amines in bakery products by a modified QuEChERS method coupled to ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS).


Bakery Products 베이커리 제품


Bakery Products 베이커리 제품
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