Resultados de búsqueda - "baking"

Microstructural Mechanical Texture Evaluation of Food Materials Using Nanoindentation as a Function of Drying Time (Case Study: Baking of Cookies) por Cisneros M., Karla C.

Materias: “…baking…”
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Pasting properties of high-quality cassava flour of some selected improved cassava varieties in Tanzania for baking por Abubakar, M., Wasswa, P., Masumba, E., Kulembeka, H., Mkamilo, G., Kanju, E., Mrema, E., Abincha, W., Edema, R., Tukamuhabwa, P., Kayondo, S.I., Ongom, P.

Materias: “…baking…”
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Baking volume of wheat flour : assessment of novel analyses and parameters in prediction por Sundholm, Assar

Materias: “…baking volume…”

Flour from three local varieties of Cassava (Manihot Esculenta Crantz) - physico-chemical properties, bread making quality and sensory evaluation : a Minor Field Study in Ghana por Eriksson, Estelle

Materias: “…baking capacity…”

Dough properties and baking quality of near isogenic lines with single HMW-GS null at Glu-A1, Glu-B1 and Glu-D1 loci in soft wheat por Pingping Zhang, Guicheng Song, Ibba, Maria Itria, Huadun Wang, Runsheng Ren

Materias: “…baking characteristics…”
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Tocopherols in wheat and rye : a review of research within the subject por Becker, Fredrik

Materias: “…baking…”

Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development por Dufour, Dominique, Rolland Sabaté, Agnès, Cordoba, Hansel A. Mina, Melendez, Jorge Luis Luna, Moreno Alzate, Jhon Larry, Pizzaro, Mónica, Guilois Dubois, Sophie, Sánchez, Teresa, Belalcázar, John Eiver, Morante, Nelson, Tran, Thierry, Moreno Santander, Martin A., Vélez Hernández, Gustavo Adolfo, Ceballos, German

Materias: “…baking…”
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Orange‐fleshed sweetpotato (OFSP) puree for fried and baked products in Kenya, Uganda, and Malawi project. 2019‐2020 Workplan review meeting. por CGIAR Research Program on Roots, Tubers and Bananas

Materias: “…baked goods…”
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Malawian entrepreneur creates nutritious products and a new market for farmers. Outcome story por International Potato Center

Materias: “…baked goods…”
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Orange-fleshed sweetpotato puree for baked and fried products in Kenya, Malawi and Uganda. Project profile. por International Potato Center

Materias: “…baked goods…”
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Agroecology Initiative Business Incubator Program. Business model: Jamm Bugum Bakery por Fall, Modou, Sene, Mame Birame, Pireaux, Marc, Camara, Astou Diao, Cesaro, Jean-Daniel

Materias: “…baked goods…”
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Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya por Wanjuu, C., Bocher, T., Abong, G.O., Low, Jan W., Mbogo, D., Heck, S., Muzhingi, T.

Materias: “…baked goods…”
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Control of Postharvest Blue and Green Molds of Oranges by Hot Water, Sodium Carbonate, and Sodium Bicarbonate por Palou, Lluís, Smilanick, Joseph L., Usall, Josep, Vinas, Inmaculada

Materias: “…Baking soda…”
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Evaluación del valor nutricional de recetas típicas elaboradas con maíz común y biofortificado en el Departamento del Cauca, Colombia por Imbachí Narváez, P.C., Gutiérrez, D., Ortíz, D.A., Pachón, Helena

Materias: “…baking characteristics…”
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Efecto de la dieta y la aplicación de tecnología sous-vide sobre la calidad de carne de vaca de refugo por Urbani, Valeria Maria

Materias: “…Baking Characteristics…”
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Nutritional Profile of Ancestral Wheat Varieties (TriticumSpelta) and bakery products Obtained Under Organic Agriculture in Argentina. por Ormando, Paula, Mir, Leticia Raquel, Di Pane, Francisco, Molfese, Elena Rosa

Materias: “…Baked Goods…”
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