Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Effect of whole amaranth flour on bread properties and nutritive valueSanz-Penella, J.M. ; Wronkowska, M. ; Soral-Smietana, M. ; Haros, M.Food science & technology, 2013-03, Vol.50 (2), p.679-685 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
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2 |
Material Type: Artigo
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The Development of Tritordeum: A Novel Cereal for Food ProcessingMartı́n, A ; Alvarez, J.B ; Martı́n, L.M ; Barro, F ; Ballesteros, JJournal of cereal science, 1999-09, Vol.30 (2), p.85-95 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
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3 |
Material Type: Artigo
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Improvement of dough rheology, bread quality and bread shelf-life by enzymes combinationCaballero, P.A. ; Gómez, M. ; Rosell, C.M.Journal of food engineering, 2007-07, Vol.81 (1), p.42-53 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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4 |
Material Type: Artigo
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Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulationsLazaridou, A. ; Duta, D. ; Papageorgiou, M. ; Belc, N. ; Biliaderis, C.G.Journal of food engineering, 2007-04, Vol.79 (3), p.1033-1047 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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5 |
Material Type: Artigo
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Effect of sodium chloride on gluten network formation, dough microstructure and rheology in relation to breadmakingMcCann, Thu H. ; Day, LiJournal of cereal science, 2013-05, Vol.57 (3), p.444-452 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |
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6 |
Material Type: Artigo
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The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperatureBirch, Anja N. ; Petersen, Mikael A. ; Hansen, Åse S.Food science & technology, 2013-03, Vol.50 (2), p.480-488 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
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7 |
Material Type: Artigo
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Sourdough and cereal fermentation in a nutritional perspectivePoutanen, Kaisa ; Flander, Laura ; Katina, KatiFood microbiology, 2009-10, Vol.26 (7), p.693-699 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
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8 |
Material Type: Artigo
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Influence of commercial baker's yeasts on bread aroma profilesBirch, Anja N. ; Petersen, Mikael A. ; Arneborg, Nils ; Hansen, Åse S.Food research international, 2013-06, Vol.52 (1), p.160-166 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
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9 |
Material Type: Artigo
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Degradation of Rutin and Polyphenols during the Preparation of Tartary Buckwheat BreadVogrinčič, Maja ; Timoracka, Maria ; Melichacova, Silvia ; Vollmannova, Alena ; Kreft, IvanJournal of agricultural and food chemistry, 2010-04, Vol.58 (8), p.4883-4887 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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10 |
Material Type: Artigo
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Fundamental studies on the reduction of salt on dough and bread characteristicsLynch, E.J. ; Dal Bello, F. ; Sheehan, E.M. ; Cashman, K.D. ; Arendt, E.K.Food research international, 2009-08, Vol.42 (7), p.885-891 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |