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Material Type: Capítulo de Livro
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Physical and Organoleptic Characteristic of Bread Substituted with Spirulina PlatensisRahimah, Souvia ; Sonjaya, Muhammad Fadly ; Andoyo, Robi ; Satya, Awalina ; Nurhasanah, Siti ; Chrismadha, TjandraBiomass Conversion and Sustainable Biorefinery, 2024, p.295-306 [Periódico revisado por pares]Singapore: Springer Nature SingaporeSem texto completo |
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Material Type: Capítulo de Livro
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Optimization of Bread Production Using Neuro-Fuzzy ModellingBoiński, Tomasz ; Szymański, JulianComputer Information Systems and Industrial Management, p.327-340 [Periódico revisado por pares]Cham: Springer Nature SwitzerlandSem texto completo |
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3 |
Material Type: Capítulo de Livro
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Nutritional Quality of Bread and Bakery Products: Case Study: Republic of MoldovaSiminiuc, Rodica ; Țurcanu, Dinu ; Siminiuc, Sergiu6th International Conference on Nanotechnologies and Biomedical Engineering, p.505-513Cham: Springer Nature SwitzerlandSem texto completo |
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4 |
Material Type: Capítulo de Livro
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A GPT-Based Approach for Sentiment Analysis and Bakery Rating PredictionMagdaleno, Diego ; Montes, Martin ; Estrada, Blanca ; Ochoa-Zezzatti, AlbertoAdvances in Computational Intelligence. MICAI 2023 International Workshops, p.61-76 [Periódico revisado por pares]Cham: Springer Nature SwitzerlandSem texto completo |
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5 |
Material Type: Capítulo de Livro
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An Alternative Control of Yellow Rust on Bread Wheat with Essential Oils of Mentha Pulegium, Eugenia Aromatica, and Cedrus AtlanticaUwineza, Marie Solange ; Yousfi, Brahim El ; Lamiri, AbdeslamAdvanced Intelligent Systems for Sustainable Development (AI2SD’2018), 2019, p.54-61Cham: Springer International PublishingSem texto completo |
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6 |
Material Type: Capítulo de Livro
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Colors, the Microbiome, and the Future of BeautyDerval, DianaThe Right Sensory Mix, 2022, p.89-120 [Periódico revisado por pares]Berlin, Heidelberg: Springer Berlin HeidelbergSem texto completo |
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7 |
Material Type: Capítulo de Livro
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The Bread Recognition System with Logistic RegressionJian, Guo-Zhang ; Wang, Chuin-MuNew Trends in Computer Technologies and Applications, p.150-156 [Periódico revisado por pares]Singapore: Springer SingaporeSem texto completo |
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8 |
Material Type: Capítulo de Livro
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Innovative gluten-free breadmakingGalanakis, Charis MTrends in Wheat and Bread Making, 2020United States: Elsevier Science & TechnologyTexto completo disponível |
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9 |
Material Type: Capítulo de Livro
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Enzymatic Manipulation of Gluten‐Free BreadsRosell, Cristina M Gallagher, EimearGluten‐Free Food Science and Technology, 2009, p.83-98Oxford, UK: Wiley‐BlackwellTexto completo disponível |
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10 |
Material Type: Capítulo de Livro
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Manufacture of Gluten‐Free Specialty Breads and Confectionery ProductsSchober, Tilman J Gallagher, EimearGluten‐Free Food Science and Technology, 2009, p.130-180Oxford, UK: Wiley‐BlackwellTexto completo disponível |