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23.433  Articles
1 of 2.344 pages  |  10  records  |  more records»
The analysis of different samples of bakery products collected from different bakery outlets in Lahore was carried out to find out the microbes present in these products. A total of twenty five samples of five kinds of bakery products; Pizza, Pastry, Pett... see more

In order to manage quality and safety in the development of technology for new types of bakery products of increased nutritional value, the HACCP system was used.Marketing research has shown that consumers would like to see more nutritious breads with nat... see more

Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturated fat... see more

Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturated fat... see more

Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturated fat... see more

Water is a main ingredient in breadmaking and in many bakery products water represents, by weight, the most important constituent after starch. After baking, water is very important for the shelf life of product. It influences the microbiological stabilit... see more

There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the differentiate... see more

There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the differentiate... see more

There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the differentiate... see more

1 of 2.344 pages  |  10  records  |  more records»