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65.795  Articles
1 of 6.581 pages  |  10  records  |  more records»
The aim of the present paper was to provide information about the way in which physical, biochemical and technological properties of the rye flour influence its baking quality. We analyzed the influence of granularity, pentosans content, gelling propertie... see more

The usage of various sourdoughs increases in order to expand the range and improve the quality, nutritional properties, and safety of bread products. Spontaneous sourdoughs with different formulas and preparation parameters are used in technologies of pop... see more

The usage of various sourdoughs increases in order to expand the range and improve the quality, nutritional properties, and safety of bread products. Spontaneous sourdoughs with different formulas and preparation parameters are used in technologies of pop... see more

We have designed and investigated a system of automated control for a carbon baking furnace that makes it possible to minimize the probability of defects. Based on the artificial neural networks, it differs from actual systems by the possibility to select... see more

The object of research is the physical and mathematical models designed to describe the heat and mass transfer inside the porous material during baking. In order to improve the quality and at the same time reduce energy consumption in production, as well ... see more

The Effect of ratio of Taro with Tempeh Flour and Concentration of Baking Soda on Taro Crackers Quality. This study was conducted to determine the effect of taro flour ratio with tempeh flour and baking soda concentration on the quality of taro crackers. ... see more

The usage of various sourdoughs increases in order to expand the range and improve the quality, nutritional properties, and safety of bread products. Spontaneous sourdoughs with different formulas and preparation parameters are used in technologies of pop... see more

Briana is a winter wheat variety obtained using pedigree method from the combination: Lovrin32 / Fundulea 29 // F 533 D 4 -22 (400 J 2) / 3 / 1502W23-1 / 4 Donskaia Polukarlicovaia, combination obtained at breeding laboratory of NARDI Fundulea... see more

Biodegradable foam with cassava starch, protein and chitosan as the basic ingredients can be produced by using baking process method. Variation on magnesium stearate amount and protein types gave different effect on the biodegradable foam quality. The amo... see more

1 of 6.581 pages  |  10  records  |  more records»