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  1. 1
    Modern russian equipment for No‑Bake processes

    Modern russian equipment for No‑Bake processes by Yu. N. Muravyov, A. V. Treshalin

    Published 2024-06-01
    Subjects: “…no‑bake process…”
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  2. 2
    Simulation Analysis and Experiment Study of the Fluid- solid Coupled Heat Transfer of Disc Brake

    Simulation Analysis and Experiment Study of the Fluid- solid Coupled Heat Transfer of Disc Brake by Zeng Hong, Su Guoying, Guo Chao, Wang Yanzhong

    Published 2016-01-01
    Subjects: “…Bake…”
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  3. 3
    Natural Baking : healthier recipes for aguil -t free treat /

    Natural Baking : healthier recipes for aguil -t free treat / by Strothe,Carolin

    Published 2018
    Subjects: “…baking 11002…”
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  4. 4
    Effects of Acorn Flour Addition on Baking Characteristics of Wheat Flour

    Effects of Acorn Flour Addition on Baking Characteristics of Wheat Flour by Emilia Szabłowska, Małgorzata Tańska

    Published 2025-01-01
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  5. 5
    Study Guide for use with Money, Banking, and Financial Markets /

    Study Guide for use with Money, Banking, and Financial Markets / by Cecchetti , Stephen G.

    Published 2006
    Subjects: “…Banks and Baking 9130…”
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  6. 6
    Investigation of the Effects of Wafer-Baking Plates on Thermal Distribution, Wafer Thickness, and Wafer Color Distribution

    Investigation of the Effects of Wafer-Baking Plates on Thermal Distribution, Wafer Thickness, and Wafer Color Distribution by Uğur Köklü, Abdullah Sadık Tazegül, Fatih Serin, Gültekin Basmacı

    Published 2025-01-01
    Subjects: “…wafer-baking oven…”
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  7. 7
    Spent coffee grounds as a sustainable coffee flavouring ingredient in muffins

    Spent coffee grounds as a sustainable coffee flavouring ingredient in muffins by Sina Breian Solberg, Svein Øivind Solberg

    Published 2025-01-01
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  8. 8
    A new household ultrasonic cleaning method for pyrethroids in cabbage

    A new household ultrasonic cleaning method for pyrethroids in cabbage by Chengwei Yu, Xu Huang, Yawei Fan, Zeyuan Deng

    Published 2020-09-01
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  9. 9
    Interaction Effects of Tannic Acid and Gluten on Bread-Making and Its Starch Digestion

    Interaction Effects of Tannic Acid and Gluten on Bread-Making and Its Starch Digestion by Seonghyeon Nam, Oguz K. Ozturk, Jongbin Lim

    Published 2025-01-01
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  10. 10
    Effect of Heat Treatment Methods on Color, Bioactive Compound Content, and Antioxidant Capacity of Carrot Root

    Effect of Heat Treatment Methods on Color, Bioactive Compound Content, and Antioxidant Capacity of Carrot Root by Agnieszka Narwojsz, Tomasz Sawicki, Beata Piłat, Małgorzata Tańska

    Published 2024-12-01
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  11. 11
    Effect of Stir-Frying, Boiling, and Baking on Hexaconazole Residue Levels in Welsh Onion (<i>Allium fistulosum</i> L.)

    Effect of Stir-Frying, Boiling, and Baking on Hexaconazole Residue Levels in Welsh Onion (<i>Allium fistulosum</i> L.) by Myungheon Kim, Mihyun Cho, Jaebin Im, Changkyo Seo, Changhyeon Park, Moo-Hyeog Im

    Published 2025-01-01
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  12. 12
    Strategies to improve the quality of wheat flour in baking: a review

    Strategies to improve the quality of wheat flour in baking: a review by Mariana de Paula Kraüss Ferreira, Vitor Anselmo da Guia Ribeiro, Jefferson Henrique Tiago Barros, Caroline Joy Steel

    Published 2025-02-01
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  13. 13
    Increasing Access to Acceptable and Affordable Gluten-Free Baked Goods

    Increasing Access to Acceptable and Affordable Gluten-Free Baked Goods by April Litchford, Karin Allen, Cindy Jenkins, Eva Timothy, Paige Wray

    Published 2024-07-01
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  14. 14
    Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and Temperature

    Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and Temperature by Justyna Tarapata, Ewa Szymańska, Liesbeth van der Meulen, Joost Miltenburg, Thom Huppertz

    Published 2025-01-01
    Subjects: “…cheese baking…”
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  15. 15
    Glimpses into cooking practices—observations on past and present Sudanese griddle baking

    Glimpses into cooking practices—observations on past and present Sudanese griddle baking by Ulrike Nowotnick

    Published 2024-01-01
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  16. 16
    An ensemble multi-dimensional randomization network for intelligent recognition of tobacco baking stage

    An ensemble multi-dimensional randomization network for intelligent recognition of tobacco baking stage by Panzhen Zhao, Songfeng Wang, Xianwei Hao, Zhisheng Wang, Jun Zou, Jie Ren, Yingpeng Dai

    Published 2025-01-01
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  17. 17
    Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit: Part 2 – Study on bioactive properties, sensory acceptance, in vitro gastrointestinal digestion and shelf life of biscuits

    Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit: Part 2 – Study on bioactive properties, sensory acceptance, in vitro gastrointesti... by Meththa Ranasinghe, Mariam Alghaithi, Constantinos Stathopoulos, Balan Sundarakani, Sajid Maqsood

    Published 2025-01-01
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  18. 18
    Genetic potential of quality in spring bread wheat cultivars bred at Kurgan agricultural research institute

    Genetic potential of quality in spring bread wheat cultivars bred at Kurgan agricultural research institute by A. I. Abugalieva, L. T. Maltsevа, E. A. Filippova, A. I. Morgunov, Y. I. Zelensky, J. Peña

    Published 2019-06-01
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  19. 19
    Identification of new nucleotide sequences of the <i>Glu-B1-1</i> gene encoding x-type glutenins in bread wheat

    Identification of new nucleotide sequences of the <i>Glu-B1-1</i> gene encoding x-type glutenins in bread wheat by A. A. Galimova, B. R. Kuluev

    Published 2023-09-01
    Subjects: “…baking quality…”
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  20. 20
    PRODUCTIVITY, ADAPTABILITY AND GRAIN QUALITY OF MODERN UKRAINIAN WINTER TRITICALE CULTIVARS

    PRODUCTIVITY, ADAPTABILITY AND GRAIN QUALITY OF MODERN UKRAINIAN WINTER TRITICALE CULTIVARS by G. V. Shchipak, Yu. V. Tsupko, A. P. Petrova, V. G. Shchipak

    Published 2014-12-01
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