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18 Papers found for "Baking (18)"

Formulation of Gluten-Free Baked Products for Coeliac Patients: A Review of Contemporary Methodologies and Quality Improving Factors

Sadaf Javaria, Sarfaraz Khan Marwat, Saeeda Raza, Aneela Hameed and Kashif Waseem

American-Eurasian journal of agricultural & environmental sciences | 2016

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A Path to Sustainable Baking: Eco-Friendly Ingredients and Packaging

Curie Fernandes

Journal of Neonatal Surgery | 2025

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Effects of different storage temperatures on rheological properties of bread dough and Organoleptic of bread Incorporated with rubber seeds (Hevea Brasiliensis) flour

Hanum Nadia Syahirah Zulkefli, Norlia Muhamad, Noroul Asyikeen Zulkifli

Bioscience Research | 2021

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Utilization of Soy pulp (okara) for the preparation of Yeast Leavened Pan Bread and Their physicochemical and sensorial evaluation

Anam Saba, Laiba Nasir, Memoona Abid, Muhammad Imran, Nimra Khalid, Rab Nawaz, Saeed Akhtar, Sana Noreen, Syeda Faiza Abid, Tabussam Tufail, Tanweer Aslam Gondal, Zahra Fatima, Zartasha Khalid

Bioscience Research | 2021

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Physicochemical properties of sugar-free cookies using foxtail millet composite flour

Danh Vu

Bioscience Research | 2021

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Utilization of mango, onion and potato peels as sources of bioactive compounds in biscuits processing

Mohamed Shaaban, Saad A. S. Hallabo, Shahinaz A. Helmy, Yousif Elhassaneen

Bioscience Research | 2018

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BLEND OF FLOUR WITH VIGNA RADIATA AND VIGNA MUNGO USED IN MUFFINS IN ORDER TO INCREASE NUTRITIONAL PROPERTIES

Anum Liaquat, Rashida Ali, Sayeida Sadia Aimon, Seema Ashraf, Syeda Hafsa Aamir, Tehreem Qadeer

Agrobiological records | 2021

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UTILIZATION OF BREADFRUIT (ARTOCARPUS ALTILIS) ON TART DOUGH PRODUCTION

Claudette C. Rabago

Science International | 2022

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THE ACCEPTABILITY OF COCONUT (COCOS NUCIFERA) FLOUR INTO INNOVATIVE TWISTED DOUGHNUT WITH AND WITHOUT MORINGA OLEIFERA

Hazel B. Engracia

Science International | 2023

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IMPACT OF DISTINCT COMPOSITIONAL VARIATIONS IN FLOURS OF VARIOUS MILLED STREAMS ON DOUGH BEHAVIOR AND END QUALITY OF BAKED PRODUCTS

LUBNA MOBIN, RAHIL AHMED, RASHIDA ALI, SYED ASAD SAEED, SYED MUHAMMED GHUFRAN SAEED

Pakistan Journal of Botany | 2017

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