Results 1 - 20 of 271,497 for All Library Resources
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| Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
|---|---|---|---|
| 1 |
Material Type: Book
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Advances in Baking TechnologyISBN: 9780751400557 ;ISBN: 0751400556 ;EISBN: 9781489972569 ;EISBN: 1489972560 ;OCLC: 958510143Full text available |
| 2 |
Material Type: Article
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Acrylamide in Gingerbread: Critical Factors for Formation and Possible Ways for ReductionJournal of agricultural and food chemistry, 2004-06, Vol.52 (13), p.4282-4288 [Peer Reviewed Journal]Copyright © 2004 American Chemical Society ;2005 INIST-CNRS ;ISSN: 0021-8561 ;EISSN: 1520-5118 ;DOI: 10.1021/jf049648b ;PMID: 15212481 ;CODEN: JAFCAUFull text available |
| 3 |
Material Type: Article
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Simulation and design optimization of embedded steam baking integrated machine bottom plate structureJournal of physics. Conference series, 2024-05, Vol.2761 (1), p.012022 [Peer Reviewed Journal]Published under licence by IOP Publishing Ltd. This work is published under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1742-6588 ;EISSN: 1742-6596 ;DOI: 10.1088/1742-6596/2761/1/012022Full text available |
| 4 |
Material Type: Article
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Applications of Microbial Enzymes in Food IndustryFood technology and biotechnology, 2018-01, Vol.56 (1), p.16-30 [Peer Reviewed Journal]COPYRIGHT 2018 Sveuciliste U Zagrebu ;Copyright Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet 2018 ;2018 University of Zagreb Faculty of Food Technology and Biotechnology ;ISSN: 1330-9862 ;EISSN: 1334-2606 ;DOI: 10.17113/ftb.56.01.18.5491 ;PMID: 29795993Full text available |
| 5 |
Material Type: Article
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Bread making quality parameters of some Ukrainian and Polish triticale cultivarsEuphytica, 2024-02, Vol.220 (2) [Peer Reviewed Journal]The Author(s) 2024 ;ISSN: 0014-2336 ;EISSN: 1573-5060 ;DOI: 10.1007/s10681-023-03272-4Digital Resources/Online E-Resources |
| 6 |
Material Type: Article
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Standardization of teff ( Eragrostis teff ) injera making process conditions for better physicochemical and sensory qualityFood science & nutrition, 2024-05, Vol.12 (5), p.3417-3432 [Peer Reviewed Journal]2024 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. ;2024. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2024 The Authors. published by Wiley Periodicals LLC. ;ISSN: 2048-7177 ;EISSN: 2048-7177 ;DOI: 10.1002/fsn3.4006 ;PMID: 38726457Full text available |
| 7 |
Material Type: Article
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Research and analysis of the features of the development of the production of bakery products from frozen semi-finished products based on the technology of delayed bakingIOP conference series. Earth and environmental science, 2022-06, Vol.1045 (1), p.12112 [Peer Reviewed Journal]Published under licence by IOP Publishing Ltd ;Published under licence by IOP Publishing Ltd. This work is published under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1755-1307 ;EISSN: 1755-1315 ;DOI: 10.1088/1755-1315/1045/1/012112Full text available |
| 8 |
Material Type: Article
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Effect of roselle and purple rice powder on baking quality and aroma characteristic of breadFood science & technology, 2024-05, Vol.199, Article 116134 [Peer Reviewed Journal]2024 The Authors ;ISSN: 0023-6438 ;EISSN: 1096-1127 ;DOI: 10.1016/j.lwt.2024.116134Full text available |
| 9 |
Material Type: Article
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Effect of Full Baking on Carbon Measurement by High Frequency Induction Combustion Infrared Absorption MethodJournal of physics. Conference series, 2023-04, Vol.2468 (1), p.12033 [Peer Reviewed Journal]Published under licence by IOP Publishing Ltd ;Published under licence by IOP Publishing Ltd. This work is published under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1742-6588 ;EISSN: 1742-6596 ;DOI: 10.1088/1742-6596/2468/1/012033Full text available |
| 10 |
Material Type: Article
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Predictive microbial-based modelling of wheat yields and grain baking quality across a 500 km transect in QuebecFEMS microbiology ecology, 2021-12, Vol.97 (12), p.1 [Peer Reviewed Journal]COPYRIGHT 2021 Oxford University Press ;ISSN: 0168-6496 ;EISSN: 1574-6941 ;DOI: 10.1093/femsec/fiabl60Full text available |
| 11 |
Material Type: Book
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The Fleischmann treasury of yeast baking / [Standard Brands, inc. ; introduction by Mary Lynn Woods]OCLC: 4677318Digital Resources/Online E-Resources |
| 12 |
Material Type: Book
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| 13 |
Material Type: Article
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Ventilation Assessment by Carbon Dioxide Levels in Dental Treatment RoomsJournal of dental research, 2021-07, Vol.100 (8), p.810-816 [Peer Reviewed Journal]International & American Associations for Dental Research 2021 ;International & American Associations for Dental Research 2021 2021 International & American Associations for Dental Research ;ISSN: 0022-0345 ;EISSN: 1544-0591 ;DOI: 10.1177/00220345211014441 ;PMID: 33973494Full text available |
| 14 |
Material Type: Article
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In the company of cupcakes: Jessi Walter said good-bye to Wall Street and hello to kids and cupcakes.(Brief article)Career world (Highland Park, Ill. 1981), 2009-11, Vol.38 (3), p.2COPYRIGHT 2009 Scholastic, Inc. ;ISSN: 0744-1002Full text available |
| 15 |
Material Type: Article
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Effects of baking time and temperature on product quality of ready to eat crispy stretched shrimpScience technology and engineering journal (STEJ), 2022-06, Vol.8 (1), p.87-96 [Peer Reviewed Journal]ISSN: 2697-6110 ;EISSN: 2697-6072 ;DOI: 10.14456/stej.2022.8Full text available |
| 16 |
Material Type: Article
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Understanding functionality of sucrose in biscuits for reformulation purposesCritical reviews in food science and nutrition, 2019-08, Vol.59 (14), p.2225-2239 [Peer Reviewed Journal]2018 The Author(s). Published with license by Taylor & Francis Group, LLC © R. G. M. van der Sman and S. Renzetti 2018 ;ISSN: 1040-8398 ;EISSN: 1549-7852 ;DOI: 10.1080/10408398.2018.1442315Digital Resources/Online E-Resources |
| 17 |
Material Type: Article
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Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding--A ReviewCereal chemistry, 2011-11, Vol.88 (6), p.537-552 [Peer Reviewed Journal]AACC International ;2015 INIST-CNRS ;Copyright American Association of Cereal Chemists Nov/Dec 2011 ;ISSN: 0009-0352 ;EISSN: 1943-3638 ;DOI: 10.1094/CCHEM-07-11-0092 ;CODEN: CECHAFFull text available |
| 18 |
Material Type: Article
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Impact of food processing on the in vitro and in vivo glycemic response to citrus fiber-enriched dough productsJournal of functional foods, 2024-06, Vol.117, p.106230 [Peer Reviewed Journal]ISSN: 1756-4646 ;EISSN: 2214-9414 ;DOI: 10.1016/j.jff.2024.106230Full text available |
| 19 |
Material Type: Article
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EVALUATION OF THE QUALITY OF WHEAT WITH ADDED IMPROVERSFood and Environment Safety, 2022-09, Vol.21 (3), p.237-246 [Peer Reviewed Journal]ISSN: 2068-6609 ;EISSN: 2559-6381Full text available |
| 20 |
Material Type: Article
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Genome-scale engineering of Saccharomyces cerevisiae with single-nucleotide precisionNature biotechnology, 2018-07, Vol.36 (6), p.505-508 [Peer Reviewed Journal]COPYRIGHT 2018 Nature Publishing Group ;COPYRIGHT 2018 Nature Publishing Group ;Copyright Nature Publishing Group Jun 2018 ;ISSN: 1087-0156 ;EISSN: 1546-1696 ;DOI: 10.1038/nbt.4132 ;PMID: 29734295Full text available |
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