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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Bread baking – A reviewMondal, Arpita ; Datta, A.K.Journal of food engineering, 2008-06, Vol.86 (4), p.465-474 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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2 |
Material Type: Artigo de Congresso
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Effect of maize resistant starch and transglutaminase on white pan bread dough textureDiana Buchner de Oliveira Sanchez Carmen Cecília Tadini 1954-; Pablo Daniel Ribotta; Alberto Edel León; International Cereal and Bread Congress (13 Madrid 2008)13 ICC : 21st CERWORLD 2008 : Cereals in the 21st century : present and future : proceedings Viena : MAPA/ICC/AETC, 2008Vienna MAPA/ICC/AETC 2008Item não circula. Consulte sua biblioteca.(Acessar) |
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3 |
Material Type: Artigo
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Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread (“Altamura bread”)Chiavaro, Emma ; Vittadini, Elena ; Musci, Marilena ; Bianchi, Federica ; Curti, ElenaFood science & technology, 2008, Vol.41 (1), p.58-70 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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4 |
Material Type: Artigo
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Physical Map of the 1-Gigabase Bread Wheat Chromosome 3BPaux, Etienne ; Sourdille, Pierre ; Salse, Jérôme ; Saintenac, Cyrille ; Choulet, Frédéric ; Leroy, Philippe ; Korol, Abraham ; Michalak, Monika ; Kianian, Shahryar ; Spielmeyer, Wolfgang ; Lagudah, Evans ; Somers, Daryl ; Kilian, Andrzej ; Alaux, Michael ; Vautrin, Sonia ; Bergès, Hélène ; Eversole, Kellye ; Appels, Rudi ; Safar, Jan ; Simkova, Hana ; Dolezel, Jaroslav ; Bernard, Michel ; Feuillet, CatherineScience (American Association for the Advancement of Science), 2008-10, Vol.322 (5898), p.101-104 [Periódico revisado por pares]Washington, DC: American Association for the Advancement of ScienceTexto completo disponível |
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5 |
Material Type: Artigo
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Crystallinity changes in wheat starch during the bread-making process: Starch crystallinity in the bread crustPrimo-Martín, C. ; van Nieuwenhuijzen, N.H. ; Hamer, R.J. ; van Vliet, T.Journal of cereal science, 2007-03, Vol.45 (2), p.219-226 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
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6 |
Material Type: Livro
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Bread making improving qualityStanley P CauvainBoca Raton CRC Press Cambridge Woodhead Pub 2003Localização: ESALQ - Biblioteca Central (664.752 C375b 95384 )(Acessar) |
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7 |
Material Type: Artigo
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Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread makingCuric, D. ; Novotni, D. ; Skevin, D. ; Rosell, C.M. ; Collar, C. ; Le Bail, A. ; Colic-Baric, I. ; Gabric, D.Food research international, 2008-08, Vol.41 (7), p.714-719 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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8 |
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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9 |
Material Type: Artigo
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high-density microsatellite consensus map for bread wheat (Triticum aestivum L.)Somers, D.J ; Isaac, P ; Edwards, KTheoretical and applied genetics, 2004-10, Vol.109 (6), p.1105-1114 [Periódico revisado por pares]Heidelberg: SpringerTexto completo disponível |
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10 |
Material Type: Artigo
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Gluten-Free Sorghum Bread Improved by Sourdough Fermentation: Biochemical, Rheological, and Microstructural BackgroundSchober, Tilman J ; Bean, Scott R ; Boyle, Daniel LJournal of agricultural and food chemistry, 2007-06, Vol.55 (13), p.5137-5146 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |