Erscheinungsjahr
Medientyp
Format
Lizenz
Sprache
-
Incorporation of wheat malt into a cookie recipe and its effect on the physicochemical properties of the corresponding dough and cookies
Elsevier | 2019|Schlagwörter: Cookie quality -
Fractionation of unreduced gluten proteins on SEC and their relationship with cookie quality characteristics
Online Contents | 2017|Schlagwörter: Cookie quality -
Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality
Online Contents | 2017|Schlagwörter: Cookie quality -
Influence of protein source on characteristics and quality of gluten-free cookies
Online Contents | 2018|Schlagwörter: Cookie quality -
Morphological, pasting, and textural characterization of starches and their sub fractions of good and poor cookie making wheat varieties
Online Contents | 2018|Schlagwörter: Cookie quality -
Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
Elsevier | 2020|Schlagwörter: Cookie quality -
Investigation on potential utilization of native and modified starches containing resistant starch as a fat replacer in bakery products
Wiley | 2017|Schlagwörter: Cookie quality -
Predicting the cookie quality of flours by using $ Mixolab^{®} $
Online Contents | 2008|Schlagwörter: Cookie quality -
Investigation on potential utilization of native and modified starches containing resistant starch as a fat replacer in bakery products
Online Contents | 2017|Schlagwörter: Cookie quality -
Effects of Different Fertilizer Treatments, Environment and Varieties on the Yield-, Grain-, Flour-, and Dough-Related Traits and Cookie Quality of Weak-Gluten Wheat
Freier ZugriffDOAJ | 2022|Schlagwörter: cookie quality -
Predicting the cookie quality of flours by using $ Mixolab^{®} $
Online Contents | 2008|Schlagwörter: Cookie quality -
Fractionation of unreduced gluten proteins on SEC and their relationship with cookie quality characteristics
Springer Verlag | 2017|Schlagwörter: Cookie quality -
Predicting the cookie quality of flours by using Mixolab®
Springer Verlag | 2008|Schlagwörter: Cookie quality -
Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality
Springer Verlag | 2017|Schlagwörter: Cookie quality -
Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies
Springer Verlag | 2019|Schlagwörter: Cookie quality -
Effects of high protease-activity flours and commercial proteases on cookie quality
Elsevier | 2004|Schlagwörter: Cookie quality -
Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices
Elsevier | 2019|Schlagwörter: Cookie quality -
Enhancing Cookie Formulations with Combined Dehydrated Peach: A Machine Learning Approach for Technological Quality Assessment and Optimization
Freier ZugriffDOAJ | 2024|Schlagwörter: cookie quality -
Morphological, pasting, and textural characterization of starches and their sub fractions of good and poor cookie making wheat varieties
Springer Verlag | 2018|Schlagwörter: Cookie quality -
Influence of protein source on characteristics and quality of gluten-free cookies
Springer Verlag | 2018|Schlagwörter: Cookie quality
Meine Suche schicken an (beta)
Schicken Sie ihre Suchanfrage (Suchterm ohne Filter) an andere Datenbanken, Portale und Kataloge, um ggf. weitere interessante Treffer zu finden:
Dimensions ist eine Datenbank für Abstracts und Zitate, die Informationen zu Forschungsförderungen mit daraus resultierenden Veröffentlichungen, Studien und Patenten verknüpft.
Im TIB AV-Portal können audiovisuelle Medien aus Wissenschaft und Lehre recherchiert und eigene wissenschaftliche Videos publiziert werden.
Im FID move kann nach fachspezifischer Literatur, Forschungsdaten und weitere Informationen aus der Mobilitäts- und Verkehrsforschung gesucht werden.
Der Open Research Knowledge Graph liefert strukturiert beschriebene Forschungsinhalte und macht diese vergleichbar.
Frei zugänglicher Ausschnitt der Verbunddatenbank K10plus des GBV und des SWB mit für die Fernleihe und Direktlieferdienste relevanten Materialien.