Search Results - "baking"

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

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Pasting properties of high-quality cassava flour of some selected improved cassava varieties in Tanzania for baking by 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.

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Baking volume of wheat flour : assessment of novel analyses and parameters in prediction by Sundholm, Assar

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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 by Eriksson, Estelle

Subjects: “…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 by Pingping Zhang, Guicheng Song, Ibba, Maria Itria, Huadun Wang, Runsheng Ren

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Tocopherols in wheat and rye : a review of research within the subject by Becker, Fredrik

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Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development by 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

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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. by CGIAR Research Program on Roots, Tubers and Bananas

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Malawian entrepreneur creates nutritious products and a new market for farmers. Outcome story by International Potato Center

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Orange-fleshed sweetpotato puree for baked and fried products in Kenya, Malawi and Uganda. Project profile. by International Potato Center

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Agroecology Initiative Business Incubator Program. Business model: Jamm Bugum Bakery by Fall, Modou, Sene, Mame Birame, Pireaux, Marc, Camara, Astou Diao, Cesaro, Jean-Daniel

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Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya by Wanjuu, C., Bocher, T., Abong, G.O., Low, Jan W., Mbogo, D., Heck, S., Muzhingi, T.

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Control of Postharvest Blue and Green Molds of Oranges by Hot Water, Sodium Carbonate, and Sodium Bicarbonate by Palou, Lluís, Smilanick, Joseph L., Usall, Josep, Vinas, Inmaculada

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Evaluación del valor nutricional de recetas típicas elaboradas con maíz común y biofortificado en el Departamento del Cauca, Colombia by Imbachí Narváez, P.C., Gutiérrez, D., Ortíz, D.A., Pachón, Helena

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Efecto de la dieta y la aplicación de tecnología sous-vide sobre la calidad de carne de vaca de refugo by Urbani, Valeria Maria

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Nutritional Profile of Ancestral Wheat Varieties (TriticumSpelta) and bakery products Obtained Under Organic Agriculture in Argentina. by Ormando, Paula, Mir, Leticia Raquel, Di Pane, Francisco, Molfese, Elena Rosa

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