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Effect of Different Cereals on the Quality of Masa

Author(s): J.A. Ayo | H. Agu | O.F. Famoriyo
Effect of Groundnut Paste on the Quality of Maize Based Masa

Author(s): J.A. Ayo | H. Agu | V.A. Ayo | O.F. Famoriyo
Quantitative Descriptive Sensory Analysis of the Performance of Pregelatinised Starch-Protein Admixtures as Fat Mimetic in Wheat Bread

Author(s): Isaac W. Ofosu | Isaac A. Adjei | Franklin B. Apea Bah | Paula N. Kwetey | Gloria M. Ankar-Brewoo | Ibok Oduro | William O. Ellis
Impact of potassium iodate on the quality of wheat-spelt baked goods

Author(s): Zlatica Kohajdová | Jolana Karovičová
Mise au point de pains composites à base de melanges de farines de sorgho-ble et analyse texturale

Author(s): Balla A. | Blecker C. | Deroanne C. | Oumarou M. | Paquot M.
Effect of split applications of urea on protein size distribution, physical dough properties, and baking performance of five experimental bread wheat lines

Author(s): Alma Rosa Islas-Rubio | Karla Chávez-Quiroz | Francisco Vásquez-Lara | Brenda Silva-Espinoza | María del Carmen Granados-Nevárez | Humberto Gonzalez-Ríos | Miguel Camacho-Casas
INFLUENCE OF NATURAL ADDITIVES ON PROTEIN COMPLEX OF BREAD

Author(s): Tatiana Bojňanská | Dana Urminská
THE EFFECT OF SOME TECHNOLOGICAL FACTORS ON THE RYE SOURDOUGH BREAD

Author(s): Iuliana Banu | Ina Vasilean (Simitaru) | Vasilica Barbu | Catalin Iancu
The application of residual oats flour in bread production in order to improve its quality and biological value of protein

Author(s): Halina Gambuś | Marek Gibiński | Dorota Pastuszka | Barbara Mickowska | Rafał Ziobro | Robert Witkowicz
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