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  1. 1
    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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  2. 2
    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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  3. 3
    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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  4. 4
    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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  5. 5
    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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  6. 6
    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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  7. 7
    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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  8. 8
    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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  9. 9
    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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  10. 10
    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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  11. 11
    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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  12. 12
    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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  13. 13
    Genetic polymorphism of high-molecular-weight glutenin subunit loci in bread wheat varieties in the Pre-Ural steppe zone

    Genetic polymorphism of high-molecular-weight glutenin subunit loci in bread wheat varieties in the Pre-Ural steppe zone by A. A. Galimova, A. R. Kuluev, K. R. Ismagilov, B. R. Kuluev

    Published 2023-07-01
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  14. 14
    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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  15. 15
    Evaluation of wheat products with high flavonoid content: justification of importance of marker-assisted development and production of flavonoid-rich wheat cultivars

    Evaluation of wheat products with high flavonoid content: justification of importance of marker-assisted development and production of flavonoid-rich wheat cultivars by E. K. Khlestkina, N. I. Usenko, E. I. Gordeeva, O. I. Stabrovskaya, I. B. Sharfunova, Y. S. Otmakhova

    Published 2017-11-01
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  16. 16
    Prospects of molecular genetic approaches in controlling technological properties of wheat grain in the context of the "grain – flour – bread" chain

    Prospects of molecular genetic approaches in controlling technological properties of wheat grain in the context of the "grain – flour – bread" chain by E. K. Khlestkina, T. A. Pshenichnikova, N. I. Usenko, Yu. S. Otmakhova

    Published 2016-09-01
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  17. 17
    COLLECTIONS OF THE WORLD’S CROP GENETIC RESOURCES FOR THE DEVELOPMENT OF PRIORITY PLANT BREEDING TRENDS

    COLLECTIONS OF THE WORLD’S CROP GENETIC RESOURCES FOR THE DEVELOPMENT OF PRIORITY PLANT BREEDING TRENDS by K. G. Barylnik, L. I. Kuznetsova, N. S. Lavrenteva, N. N. Chikida, L. P. Bekish, N. M. Komarov

    Published 2018-06-01
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