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2006, ISBN 1405127023, x, 228
'Taking a fresh new approach to information on baked products this exciting new book looks beyond the perceived notions of how foods from the bakery are... 
Produits de boulangerie-pâtisserie | Baked products | Methods | Baking | Cooking | Bakery
Book
2007, ISBN 0854044868, xiv, 259
Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable... 
Produits de boulangerie-pâtisserie | Baked products | Industrial chemistry & manufacturing technologies | General | SCIENCE | EDUCATION | Higher | Economía | Libros electronicos | Argentina | Economic policy | Política
Book
Journal of Food Engineering, ISSN 0260-8774, 2010, Volume 99, Issue 3, pp. 239 - 249
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 09/2017, Volume 67, p. 106
Background Functional ingredients obtained from industrial by-products (BP) are a promising vehicle for the nutritional improvement of traditional bakery... 
Wineries | Legumes | Vegetables | Cereals | Nuts | Nutrition | Baked goods | Cakes | Ingredients | Byproducts | Biscuits | Food production | Oilseeds | By products | Minerals | Properties (attributes) | Diet | Food industry | Bakery products | Dough | Sensory properties | Food processing industry | Dietary fiber | Wheat
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 2008, Volume 47, Issue 2, pp. 118 - 133
The review summarises the results of almost 5 years of academic and industrial research on acrylamide in cereal products. Significant progress in this field... 
Bakery products | Acrylamide | Cereal | Additives | Technology | Formulation | FRENCH FRIES | FREE ASPARAGINE | acrylamide | DIETARY ACRYLAMIDE | HEATED FOODSTUFFS | MAILLARD REACTION | FOOD SCIENCE & TECHNOLOGY | technology | WHEAT | bakery products | POTATO PRODUCTS | cereal | additives | MODEL SYSTEMS | formulation | FOOD | Amides | Cereal products industry | Cereal products | Food contamination
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 01/2018, Volume 53, Issue 1, pp. 19 - 32
Journal Article
Food Research International, ISSN 0963-9969, 2010, Volume 43, Issue 8, pp. 1975 - 1980
Marine food, due to its phenomenal biodiversity is a treasure house of many novel healthy food ingredients and biologically active compounds as fish oils, fish... 
Marine food | Functional ingredients | Seaweed | Pasta | Omega-3 oils | Bread | STABLE FISH-OIL | Omega 3 oils | OMEGA-3-FATTY-ACIDS | FOOD SCIENCE & TECHNOLOGY | RATS | TRIGLYCERIDES | PHOSPHOLIPID FATTY-ACIDS | MICROALGAE | DOCOSAHEXAENOIC ACID | DIETARY-FIBERS | Proteins | Bakers and bakeries | Pasta products | Marine | Fish oils | Ingredients | Fish | Foods | Biodiversity | Seaweeds
Journal Article