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Journal Article
Food science and biotechnology, ISSN 2092-6456, 2018, Volume 28, Issue 3, pp. 931 - 937
The aim of this study was to evaluate the mycotoxicological quality of wheat flours used by bakeries from the North Region in Rio Grande do Sul state, Brazil, regarding the presence of mycotoxins... 
Cereal | Zearalenone | Deoxynivalenol | UPLC–MS/MS | UPLC-MS | PRODUCTS | FOOD SCIENCE & TECHNOLOGY | OCHRATOXIN | RISK-ASSESSMENT | EXPOSURE | Bakers and bakeries | Analysis | 식품과학
Journal Article
International journal of food science & technology, ISSN 0950-5423, 2018, Volume 53, Issue 1, pp. 19 - 32
Journal Article
Bioresource technology, ISSN 0960-8524, 2019, Volume 274, pp. 512 - 517
•Bakery industry sludge was used as feedstock for the earthworm, Eisenia fetida.•Vermicomposting converted bakery industry sludge and cow dung into nutrient rich vermicompost... 
Vermicompost | C:N ratio | Bakery industry sludge | Eisenia fetida | Heavy metal | SEWAGE-SLUDGE | C: N ratio | HEAVY-METALS | ENERGY & FUELS | SOLID-WASTE | TREATMENT-PLANT SLUDGE | QUALITY ASSESSMENT | TEXTILE MILL SLUDGE | AGRICULTURAL ENGINEERING | STOCKING DENSITY | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | PAPER-MILL | EISENIA-ANDREI | NUTRIENT RECOVERY | Bakers and bakeries | Usage | Compact disc industry | Raw materials | Sludge
Journal Article
Book
Starch ‐ Stärke, ISSN 0038-9056, 12/2015, Volume 67, Issue 11-12, pp. 913 - 919
The aim of this study was to evaluate the impact of bake‐off technology with the freezing process of wheat‐flour rolls, and with the inclusion of dietary fibre... 
Fibre | Antioxidant | Starch digestibility | Wheat | Freezing | CAPACITY | QUALITY | FOOD SCIENCE & TECHNOLOGY | FROZEN STORAGE | GLYCEMIC RESPONSE | GELATINIZATION | BREAD | FRACTIONS | RESISTANT STARCH | PRODUCTS | ROLLS | Bakers and bakeries | Polyphenols | Analysis
Journal Article
Food science & technology, ISSN 0023-6438, 2018, Volume 87, pp. 379 - 384
Interesterification is a reaction triggered by chemical catalysts or enzymes that leads to a random or targeted rearrangement of fatty acids esterified to the... 
Fat | Interesterification | Chocolate | Enzyme | Baking | SUNFLOWER OIL | PHYSICAL-PROPERTIES | PACKED-BED REACTORS | CATALYZED SYNTHESIS | FOOD SCIENCE & TECHNOLOGY | COCOA BUTTER EQUIVALENT | DARK CHOCOLATE | TEA SEED OIL | PHYSICOCHEMICAL PROPERTIES | ENZYMATIC INTERESTERIFICATION | OLIVE POMACE OIL | Glycerin | Glycerol | Bakers and bakeries | Chemical properties | Trans fatty acids
Journal Article