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Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques
Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques
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Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques

Marta Ambrosewicz-Walacik ; Małgorzata Tańska ; Daniela Rotkiewicz ; Andrzej Piętak

Food technology and biotechnology, 2016-01, Vol.54 (2), p.172-179 [Periódico revisado por pares]

University of Zagreb Faculty of Food Technology and Biotechnology

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2
Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques
Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques
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Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques

Ambrosewicz-Walacik, Marta ; Tańska, Małgorzata ; Rotkiewicz, Daniela ; Piętak, Andrzej

Food technology and biotechnology, 2016-04, Vol.54 (2), p.172-172 [Periódico revisado por pares]

Croatia: Sveuciliste U Zagrebu

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3
Fatty Acid and Proximate Composition of Bee Bread
Fatty Acid and Proximate Composition of Bee Bread
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Fatty Acid and Proximate Composition of Bee Bread

Kaplan, Muammer ; Karaoglu, Öznur ; Eroglu, Nazife ; Silici, Sibel

Food technology and biotechnology, 2016-10, Vol.54 (4), p.497-504 [Periódico revisado por pares]

Croatia: Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet

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4
Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread
Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread
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Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread

Izzo, L. ; Luz, C. ; Ritieni, A. ; Mañes, J. ; Meca, G.

Journal of dairy science, 2020-07, Vol.103 (7), p.5906-5915 [Periódico revisado por pares]

United States: Elsevier Inc

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5
Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread
Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread
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Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread

Novotni, Dubravka ; Špoljarić, Ivna Vrana ; Drakula, Saša ; Čukelj, Nikolina ; Voučko, Bojana ; Ščetar, Mario ; Galić, Kata ; Ćurić, Duška

Food technology and biotechnology, 2017-10, Vol.55 (4), p.464-474 [Periódico revisado por pares]

Croatia: Sveuciliste U Zagrebu

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6
Effects of Gliadin/Glutenin and HMW-GS/LMW-GS Ratio on Dough Rheological Properties and Bread-Making Potential of Wheat Varieties
Effects of Gliadin/Glutenin and HMW-GS/LMW-GS Ratio on Dough Rheological Properties and Bread-Making Potential of Wheat Varieties
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Effects of Gliadin/Glutenin and HMW-GS/LMW-GS Ratio on Dough Rheological Properties and Bread-Making Potential of Wheat Varieties

Dhaka, Vandana ; Khatkar, B.S.

Journal of food quality, 2015-04, Vol.38 (2), p.71-82 [Periódico revisado por pares]

Blackwell Publishing Ltd

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7
A Simple Spectrophotometric Method for the Determination of Thiobarbituric Acid Reactive Substances in Fried Fast Foods
A Simple Spectrophotometric Method for the Determination of Thiobarbituric Acid Reactive Substances in Fried Fast Foods
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A Simple Spectrophotometric Method for the Determination of Thiobarbituric Acid Reactive Substances in Fried Fast Foods

Zeb, Alam ; Ullah, Fareed Calokerinos, Antony C.

Journal of analytical methods in chemistry, 2016-01, Vol.2016, p.9412767-5 [Periódico revisado por pares]

Egypt: Hindawi Publishing Corporation

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8
鹽麴在麵包和米麵包之應用
鹽麴在麵包和米麵包之應用
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鹽麴在麵包和米麵包之應用

黃翊庭(Yi-Ting Huang) ; 陳淑德(Su-Der Chen)

臺灣農業化學與食品科學, 2020-02, Vol.58 (1), p.010-017

台灣: 臺灣農業化學會＆臺灣食品科學技術學會

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9
Development of Bread with NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics
Development of Bread with NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics
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Development of Bread with NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics

Bassett, Maria N ; Pérez‐Palacios, Trinidad ; Cipriano, Inês ; Cardoso, Paulo ; Ferreira, Isabel M.P.L.V.O ; Samman, Norma ; Pinho, Olívia

Journal of food quality, 2014-04, Vol.37 (2), p.107-116 [Periódico revisado por pares]

Food & Nutrition Press

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10
Robust supply chain network design: an optimization model with real world application
Robust supply chain network design: an optimization model with real world application
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Robust supply chain network design: an optimization model with real world application

Zokaee, Shiva ; Jabbarzadeh, Armin ; Fahimnia, Behnam ; Sadjadi, Seyed Jafar

Annals of operations research, 2017-10, Vol.257 (1-2), p.15-44 [Periódico revisado por pares]

New York: Springer US

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