Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
2193-4134
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre ; day:21 ; month:3 ; year:2019 ; pages:1-9
Journal of food measurement and characterization ; (21.3.2019), 1-9
- Klassifikation
-
Technische Chemie
- Urheber
-
Kurek, Marcin Andrzej
Wyrwisz, Jarosław
Karp, Sabina
Wierzbicka, Agnieszka
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1007/s11694-019-00105-8
- URN
-
urn:nbn:de:101:1-2019050220091874323370
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:54 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Kurek, Marcin Andrzej
- Wyrwisz, Jarosław
- Karp, Sabina
- Wierzbicka, Agnieszka
- SpringerLink (Online service)
Ähnliche Objekte (12)
Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts
Chapter VIII.- Flour and Baker's Bread
Flour and bread shrinkage and losses
Flour and bread shrinkage and losses
Quality assessment and in-vivo glycemic indices of snack bar from blends of plantain flour, soy meal and oat bran
2. Profit Margins in the Cycle Wheat-Flour-Bread
Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread
Inclusion of fluted pumpkin (Telfaria occidentalis) fortified bread waste in broiler chickens’ diets
Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads
Chapter VII. Flour: Its Constituents, Starch, Sugar-Bread-Making-Pastry, &c.
Sustainable plant-based ingredients as wheat flour substitutes in bread making
Fortified houses
Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts
Chapter VIII.- Flour and Baker's Bread
Flour and bread shrinkage and losses
Flour and bread shrinkage and losses
Quality assessment and in-vivo glycemic indices of snack bar from blends of plantain flour, soy meal and oat bran
2. Profit Margins in the Cycle Wheat-Flour-Bread
Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread
Inclusion of fluted pumpkin (Telfaria occidentalis) fortified bread waste in broiler chickens’ diets
Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads
Chapter VII. Flour: Its Constituents, Starch, Sugar-Bread-Making-Pastry, &c.
Sustainable plant-based ingredients as wheat flour substitutes in bread making
Fortified houses
Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts
Chapter VIII.- Flour and Baker's Bread
Flour and bread shrinkage and losses
Flour and bread shrinkage and losses
Quality assessment and in-vivo glycemic indices of snack bar from blends of plantain flour, soy meal and oat bran
2. Profit Margins in the Cycle Wheat-Flour-Bread
Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread
Inclusion of fluted pumpkin (Telfaria occidentalis) fortified bread waste in broiler chickens’ diets
Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads
Chapter VII. Flour: Its Constituents, Starch, Sugar-Bread-Making-Pastry, &c.
Sustainable plant-based ingredients as wheat flour substitutes in bread making