Update search
Filter
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
Filter
- All
- Title
- Author
- Author Affiliations
- Full Text
- Abstract
- Keyword
- DOI
- ISBN
- EISBN
- ISSN
- EISSN
- Issue
- Volume
- References
NARROW
Format
Journal
Type
Date
Availability
1-4 of 4
Keywords: Baking industry
Close
Follow your search
Access your saved searches in your account
Would you like to receive an alert when new items match your search?
Sort by
Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2024) 54 (1): 71–85.
Published: 10 August 2023
... Nutritional aspects RSM Sensory analysis Baking industry Cereal foods Response surface methodology Gluten is a vital component of baked products, however, has the potential to extort pestilent immune response leading to inflammatory reaction in pre-disposed individuals, gluten-related disorders...
Includes: Supplementary data
Journal Articles
Akram M. Mohammed, Ayman Mohammed El-Anany, Sami A. Althwab, Raghad M. Alhomaid, Hend F. Alharbi, Reham M. ALgheshairy, Rehab F.M. Ali
Journal:
Nutrition & Food Science
Nutrition & Food Science (2023) 53 (6): 1045–1058.
Published: 11 January 2023
... Fortification Micronutrients Antioxidants and organoleptic evaluation Wheat Food additives Fiber Baking industry MP = Cheeseweed (Malva parviflora L.); MPLP = Cheeseweed Mallow (Malva parviflora L.) leaves powder; SD = Straight dough; TPC = Total phenolic content...
Journal Articles
Meena Goswami, B. D. Sharma, S. K. Mendiratta, Vikas Pathak, R. R. Kumar, Suman Talukdar, Heena Sharma
Journal:
Nutrition & Food Science
Nutrition & Food Science (2015) 45 (5): 677–687.
Published: 14 September 2015
... be contacted at: dr.goswami2008@yahoo.co.in © Emerald Group Publishing Limited 2015 Nutrition Product development Cereal foods Meat Baking industry Cookies are chemically leavened, ready-to-eat quick snacks with several attractive features, including wider consumption base...
Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2000) 30 (1): 16–18.
Published: 01 February 2000
... barriers existed: consumer attitudes, product quality (technical), economic and legislative issues. These must be tackled if reduced fat bakery products are to succeed in the marketplace. © MCB UP Limited 2000 Baking industry Consumer behaviour The substitution of high fat foods...
