Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants
R Chochkov, M Savov, V Gotcheva… - Italian Journal of …, 2023 - repositorio.ucp.pt
The present study aimed to obtain good quality croissants from wholegrain wheat flour using
baking sourdoughs prepared from single starter cultures of Pediococcus acidilactici 02P108 …
baking sourdoughs prepared from single starter cultures of Pediococcus acidilactici 02P108 …
Reverse Logistics Practices and the Performance of Large Manufacturing Firms in Kenya
FN Kamanga - 2024 - ir.jkuat.ac.ke
In a world of scarce resources and disposal capacities, recovery of used products and
materials is key to supporting a growing population at an increasing level of consumption …
materials is key to supporting a growing population at an increasing level of consumption …
[PDF][PDF] Daržovių miltelių priedo įtaka avinžirnių sausainių kokybei
L Ašembergaitė - 2024 - vdu.lt
VYTAUTO DIDŽIOJO UNIVERSITETAS Lukrecija Ašembergaitė DARŽOVIŲ MILTELIŲ
PRIEDO ĮTAKA AVINŽIRNIŲ SAUSAINIŲ KOKYBEI Bak Page 1 VYTAUTO DIDŽIOJO …
PRIEDO ĮTAKA AVINŽIRNIŲ SAUSAINIŲ KOKYBEI Bak Page 1 VYTAUTO DIDŽIOJO …
[HTML][HTML] Department of Technology of Cereals, Feed, Bakery and Confectionery Products Department, University of Food Technologies, Plovdiv, Bulgaria; 2 …
R Chochkov, M Savov, V Gotcheva, M Papageorgiou… - itjfs.com
The present study aimed to obtain good quality croissants from wholegrain wheat flour using
baking sourdoughs prepared from single starter cultures of Pediococcus acidilactici 02P108 …
baking sourdoughs prepared from single starter cultures of Pediococcus acidilactici 02P108 …