Keyword Connections

bakery products

Journals

1

1 Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Research Groups

0

No Research Group Connected

Bibliographies

7

1 Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH.

2 ÇeŞİtlİ firincilik ÜrÜnlerİnİn hİdroksİmetİlfurfural İÇerİĞİ, antİoksİdan aktİvİtesİ ve kolorİmetrİk Özellİklerİ arasindakİ İlİŞkİler

3 pão de forma contendo brassica oleraceae var. acephala como fonte de cobre e manganês

4 Utilization of Beeswax Oleogel-Shortening Mixtures in Gluten-Free Bakery Products

5 Optimization of sorghum, rice, and amaranth flour levels in the development of gluten-free bakery products using response surface methodology

6 Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints

7 The influence of gluten-free bakery products consumption on selected anthropometric parameters