Artigos de revistas sobre o tema "Soft bread"
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Kovalev, V. B., O. I. Trembitskaya, T. V. Klimenko, S. V. Fedorchuk e Yu L. Petukhov. "ФОРМУВАННЯ ЯКОСТІ ХЛІБА З БОРОШНА ПШЕНИЦІ СПЕЛЬТИ". Collected Works of Uman National University of Horticulture 1, n.º 98 (25 de junho de 2021): 254–62. http://dx.doi.org/10.31395/2415-8240-2021-98-1-254-262.
Texto completo da fonteMorris, Craig, e David Bolingbroke. "From Bread to Cake". Agricultural History 96, n.º 3 (1 de agosto de 2022): 417–43. http://dx.doi.org/10.1215/00021482-9825320.
Texto completo da fonteShulembaeva, K. K., Zh Zh Chunetova e A. I. Zhussupova. "Distant and intraspecific hybridization, induced mutagenesis in soft bread wheat". International Journal of Biology and Chemistry 9, n.º 1 (2016): 19–23. http://dx.doi.org/10.26577/2218-7979-2016-9-1-19-23.
Texto completo da fonteNitride, Chiara, Giovanni D’Auria, Andrea Dente, Viola Landolfi, Gianluca Picariello, Gianfranco Mamone, Massimo Blandino, Raffaele Romano e Pasquale Ferranti. "Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread". Molecules 27, n.º 4 (15 de fevereiro de 2022): 1308. http://dx.doi.org/10.3390/molecules27041308.
Texto completo da fonteMaurice, Bastien, Anne Saint-Eve, Aurélia Pernin, Pascal Leroy e Isabelle Souchon. "How Different Are Industrial, Artisanal and Homemade Soft Breads?" Foods 11, n.º 10 (19 de maio de 2022): 1484. http://dx.doi.org/10.3390/foods11101484.
Texto completo da fonteEnriquez-Matas, A., S. Quirce, M. Fernández-Nieto, C. Pastor, M. de las Heras e J. Sastre. "Angioedema and Urticaria Caused by Sliced Soft Bread". Journal of Allergy and Clinical Immunology 117, n.º 2 (fevereiro de 2006): S48. http://dx.doi.org/10.1016/j.jaci.2005.12.197.
Texto completo da fonteAlashbayeva, L. Zh, A. S. Borankulova, Sh A. Tursunbayeva, Zh K. Nurgozhina e A. A. Bayaly. "TECHNOLOGY OF BAKERY PRODUCTS BY FUNCTIONAL DIRECTION". Bulletin of Shakarim University. Technical Sciences, n.º 1(13) (29 de março de 2024): 81–89. http://dx.doi.org/10.53360/2788-7995-2024-1(13)-11.
Texto completo da fonteFuckerer, Katharina, Oliver Hensel e Joachim J. Schmitt. "Rye Bread Fortified With Cellulose and Its Acceptance by Elderlies in Nursing Homes and Young Adults". Journal of Food Studies 5, n.º 1 (27 de janeiro de 2016): 1. http://dx.doi.org/10.5296/jfs.v5i1.8847.
Texto completo da fonteIversen, Kia, Daniel Johansson, Carl Brunius, Thomas Andlid, Roger Andersson, Maud Langton e Rikard Landberg. "Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread—A Randomized Cross-Over Breakfast Study". Nutrients 10, n.º 11 (30 de outubro de 2018): 1594. http://dx.doi.org/10.3390/nu10111594.
Texto completo da fonteNurfiantoro, Tomy, Mutiara Dahlia e Ridawati Ridawati. "The Effect of Mocaf Flour Substitution on The Quality of Soft Roll Bread With Taiwanese Bread Method". Asian Journal of Engineering, Social and Health 2, n.º 8 (25 de agosto de 2023): 655–69. http://dx.doi.org/10.46799/ajesh.v2i8.96.
Texto completo da fonteURSUNBAYEVA, S. A., R. IZTAYEV, R. GOMEDOV, A. YAKIYAYEVA e B. Zh ULDABEKOVA. "STUDY OF THE QUALITY OF LOW-CLASS WHEAT AND BREAD OBTAINED BY THE ACCELERATED TEST METHOD". Periódico Tchê Química 16, n.º 33 (20 de março de 2019): 809–22. http://dx.doi.org/10.52571/ptq.v16.n33.2019.824_periodico33_pgs_809_822.pdf.
Texto completo da fonteFujii, Keiko, Momomi Usui, Akiko Ohsuga e Michiko Tsuji. "Effect of Thermoresponsive Xyloglucan on the Bread-Making Properties and Preservation of Gluten-Free Rice-Flour Bread". Foods 12, n.º 14 (20 de julho de 2023): 2761. http://dx.doi.org/10.3390/foods12142761.
Texto completo da fonteShabolkina, E. N., P. N. Boys, M. G. Myasnikova e N. V. Anisimkin. "INFLUENCE OF TECHNOLOGICAL AND BAKING CHARACTERISTICS OF DURUM WHEAT VARIETIES ON THE EFFICIENCY OF MIXING WITH SOFT WHEAT". Izvestiya of Samara Scientific Center of the Russian Academy of Sciences. Agricultural Sciences 1, n.º 2 (2022): 14–20. http://dx.doi.org/10.37313/2782-6562-2022-1-2-14-20.
Texto completo da fonteWeisel, C., M. Demak, S. Marcus e B. D. Goldstein. "Soft plastic bread packaging: lead content and reuse by families." American Journal of Public Health 81, n.º 6 (junho de 1991): 756–58. http://dx.doi.org/10.2105/ajph.81.6.756.
Texto completo da fonteMolfetta, Mariagrazia, Giuseppe Celano e Fabio Minervini. "Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads". Foods 10, n.º 7 (12 de julho de 2021): 1613. http://dx.doi.org/10.3390/foods10071613.
Texto completo da fonteSALMENKALLIO-MARTTILA, M., K. ROININEN e K. AUTIO. "Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread". Agricultural and Food Science 13, n.º 1-2 (4 de dezembro de 2008): 138. http://dx.doi.org/10.2137/1239099041838003.
Texto completo da fonteKahraman, Gokcen, Sebnem Harsa, Maria Cristina Casiraghi, Mara Lucisano e Carola Cappa. "Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread". Foods 11, n.º 2 (12 de janeiro de 2022): 199. http://dx.doi.org/10.3390/foods11020199.
Texto completo da fonteNaftali, Clarisa, Cucu Cahyana e Guspri Devi Artanti. "Pengaruh Penggunaan Cairan Rempah Pada Pembuatan Roti Soft Roll Terhadap Daya Terima Konsumen". Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) 1, n.º 2 (30 de agosto de 2021): 37. http://dx.doi.org/10.24114/jnc.v1i2.24910.
Texto completo da fonteLafiandra, Domenico, Francesco Sestili, Mike Sissons, Alecia Kiszonas e Craig F. Morris. "Increasing the Versatility of Durum Wheat through Modifications of Protein and Starch Composition and Grain Hardness". Foods 11, n.º 11 (24 de maio de 2022): 1532. http://dx.doi.org/10.3390/foods11111532.
Texto completo da fonteCardinali, Federica, Luca Belleggia, Anna Reale, Martina Cirlini, Floriana Boscaino, Tiziana Di Renzo, Lorenzo Del Vecchio et al. "Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread". Foods 13, n.º 3 (1 de fevereiro de 2024): 460. http://dx.doi.org/10.3390/foods13030460.
Texto completo da fonteVenturi, Manuel, Viola Galli, Niccolò Pini, Simona Guerrini, Costanza Sodi e Lisa Granchi. "Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties". European Food Research and Technology 247, n.º 7 (12 de abril de 2021): 1701–10. http://dx.doi.org/10.1007/s00217-021-03740-y.
Texto completo da fonteGhazouani, Hiba, Chokri Hafsi, Roua Amami, Farooq Sher, Dorsaf Slimani, Jamel Nasri, Basma Merai e Zaineb Arfaoui. "Effect of fungicide application on soft wheat water productivity". JOURNAL OF OASIS AGRICULTURE AND SUSTAINABLE DEVELOPMENT 4, Special (16 de junho de 2022): 104–9. http://dx.doi.org/10.56027/joasd.spiss142022.
Texto completo da fonteWeresni, Ni Made, I. Desak Putu Kartika Pratiwi e Luh Putu Trisna Darmayanti. "Pengaruh Perbandingan Terigu dan Tepung Millet (Panicum miliaceum L.) Termodifikasi Heat Moisture Treatment Terhadap Karakteristik Roti Manis". Jurnal Ilmu dan Teknologi Pangan (ITEPA) 12, n.º 3 (29 de setembro de 2023): 522. http://dx.doi.org/10.24843/itepa.2023.v12.i03.p04.
Texto completo da fonteCarcea, Marina, Valentina Narducci, Valeria Turfani e Francesco Mellara. "A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough". Foods 9, n.º 7 (17 de julho de 2020): 952. http://dx.doi.org/10.3390/foods9070952.
Texto completo da fonteBenabdallah, A. Y., e R. Boudour. "Smart Collection of Waste Bread in Algeria Using the Internet of Things". Engineering, Technology & Applied Science Research 12, n.º 6 (1 de dezembro de 2022): 9483–86. http://dx.doi.org/10.48084/etasr.5280.
Texto completo da fonteSahin, Aylin W., Jonas Joachim Atzler, Daniel Valdeperez, Steffen Münch, Giacomo Cattaneo, Patrick O’Riordan e Elke K. Arendt. "Rejuvenated Brewer’s Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread". Foods 10, n.º 6 (22 de maio de 2021): 1162. http://dx.doi.org/10.3390/foods10061162.
Texto completo da fonteГерасимчук, О. П. "VARIETY PRODUCTIVITY AND GRAIN QUALITY OF SOFT SPRING WHEAT UNDER THE CONDITIONS OF THE RIGHT-BANK FOREST-STEPPE OF UKRAINE". Bulletin of Uman National University of Horticulture 1 (agosto de 2022): 58–63. http://dx.doi.org/10.31395/2310-0478-2022-1-58-63.
Texto completo da fonteRinaldi, Massimiliano, Maria Paciulli, Augusta Caligiani, Elisa Sgarbi, Martina Cirlini, Chiara Dall’Asta e Emma Chiavaro. "Durum and soft wheat flours in sourdough and straight-dough bread-making". Journal of Food Science and Technology 52, n.º 10 (7 de março de 2015): 6254–65. http://dx.doi.org/10.1007/s13197-015-1787-2.
Texto completo da fonteDewi, Ardhia Deasy Rosita, e Arnold Tjahjono. "THE MAKING OF RICE BRAN FLOUR-BASED SOURDOUGH BREAD". Jurnal Pangan dan Agroindustri 10, n.º 1 (31 de janeiro de 2022): 28–37. http://dx.doi.org/10.21776/ub.jpa.2022.010.01.4.
Texto completo da fonteSmirnova, Olga Grigorievna, Vladimir Georgievich Goldstein, Liliya Petrovna Nosovskaya, Larisa Vladimirovna Adikaeva, Lyubov Aleksandrovna Wasserman, Alexander Vladimirovich Simonov e Tatyana Alekseevna Pshenichnikova. "The content and qualitative composition of starch in bread wheat samples". chemistry of plant raw material, n.º 1 (13 de fevereiro de 2024): 95–102. http://dx.doi.org/10.14258/jcprm.20240113182.
Texto completo da fonteAl-Zubade, Ammar, Timothy Phillips, Mark A. Williams, Krista Jacobsen e David Van Sanford. "Impact of Nitrogen Rate in Conventional and Organic Production Systems on Yield and Bread Baking Quality of Soft Red Winter Wheat". Agronomy 11, n.º 9 (24 de agosto de 2021): 1683. http://dx.doi.org/10.3390/agronomy11091683.
Texto completo da fonteCandra Puspitasari, Baiq, Sri Widyastuti e Moegiratul Amaro. "THE EFFECT OF INSTANT BREAD YEAST AND CARRAGINAN CONCENTRATION ON THE QUALITY OF SORGUM FLOUR SUBSTITUTED BREAD". Pro Food 9, n.º 1 (14 de junho de 2023): 33–45. http://dx.doi.org/10.29303/profood.v9i1.296.
Texto completo da fonteArivuchudar, Raju, e Peerkhan Nazni. "Proximate, textural and organoleptic attributes of breads enriched with Ocimum basilicum seeds flour". Journal of Food and Dietetics Research 1, n.º 1 (3 de abril de 2021): 25–28. http://dx.doi.org/10.48165/jfdr.2021.1105.
Texto completo da fonteIvanišová, Eva, Matej Čech, Peter Hozlár, Grzegorz Zaguła, Dorota Gumul, Olga Grygorieva, Agnieszka Makowska e Przemysław Łukasz Kowalczewski. "Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties". Applied Sciences 13, n.º 7 (1 de abril de 2023): 4485. http://dx.doi.org/10.3390/app13074485.
Texto completo da fonteMagar, Nilesh, Suresh Dodake, Dnyandeo Gadekar, Bhanudas Game, Rajendra Lokhande, Bhalchandra Mhaske e Yogesh Patil. "Phule Satwik (NIAW 3170): A soft bread wheat variety for North Western Plains and Peninsular Zone of India". Current Agriculture Research Journal 12, n.º 1 (20 de abril de 2024): 348–55. http://dx.doi.org/10.12944/carj.12.1.28.
Texto completo da fonteFakayode, S. B., S. O. Omoniyi, O. J. Aladejebi, C. A. Ifejirika e K. Oni. "AN ASSESSMENT OF THE FOOD SAFETY PRACTICES IN THE NIGERIAN BREAD SUPPLY CHAIN". FUOYE JOURNAL OF AGRICULTURE AND HUMAN ECOLOGY 6, n.º 1 (30 de maio de 2023): 55–68. http://dx.doi.org/10.62923/fuojahe.v6i1.196.
Texto completo da fonteMoreno-Araiza, Oscar, Fatma Boukid, Xinying Suo, Shihao Wang e Elena Vittadini. "Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making". Foods 12, n.º 12 (6 de junho de 2023): 2284. http://dx.doi.org/10.3390/foods12122284.
Texto completo da fonteKravchenko, Nina, Sergey Podgorny, Natalia Ignatieva e Valentina Chernova. "Variability and interrelation of the main breeding traits of the winter soft wheat quality". E3S Web of Conferences 413 (2023): 01011. http://dx.doi.org/10.1051/e3sconf/202341301011.
Texto completo da fonteKosenko, Svetlana Valentinovna. "New variety of soft winter wheat Alyonushka". Agrarian Scientific Journal, n.º 7 (5 de agosto de 2021): 27–30. http://dx.doi.org/10.28983/asj.y2021i7pp27-30.
Texto completo da fonteRomano, Rita Chiara, Cristina Restuccia, Chiara Alessandra Carmen Rutigliano, Santi Spartà, Lucia Parafati, Riccardo N. Barbagallo e Giuseppe Muratore. "Effect of UV-C Treatment on Shelf Life of Soft Wheat Bread (Bun)". Foods 13, n.º 6 (20 de março de 2024): 949. http://dx.doi.org/10.3390/foods13060949.
Texto completo da fonteBaiano, Antonietta, Barbara la Gatta, Mariacinzia Rutigliano e Anna Fiore. "Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain". Foods 12, n.º 4 (15 de fevereiro de 2023): 834. http://dx.doi.org/10.3390/foods12040834.
Texto completo da fonteLaignier, Fernanda, Rita de Cássia de Almeida Akutsu, Bernardo Romão de Lima, Renata Puppin Zandonadi, António Raposo, Ariana Saraiva e Raquel Braz Assunção Botelho. "Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread". Foods 11, n.º 10 (10 de maio de 2022): 1379. http://dx.doi.org/10.3390/foods11101379.
Texto completo da fonteSmirnova, E. S., E. V. Razhina, N. L. Lopaeva, I. M. Khairova, V. N. Sinko e A. V. Shilovtsev. "Development of almond flour bread recipe". New Technologies 20, n.º 1 (16 de abril de 2024): 119–27. http://dx.doi.org/10.47370/2072-0920-2024-20-1-119-127.
Texto completo da fonteOchilov, Zafar A., e Мarina N. Pokrovskaya. "Drought and heat tolerance of bread wheat varieties on rainfe". Agrarian science, n.º 11-12 (20 de janeiro de 2021): 60–62. http://dx.doi.org/10.32634/0869-8155-2020-343-11-60-62.
Texto completo da fonteDilmurodov, Sh, O. Amanov e D. Juraev. "BREEDING OF DROUGHT-RESISTANT LINES AND VARIETIES OF WINTER BREAD WHEAT UNDER RAINFED CONDITIONS". Journal of Science and Innovative Development 5, n.º 5 (21 de setembro de 2022): 39–55. http://dx.doi.org/10.36522/2181-9637-2022-5-6.
Texto completo da fonteSoboka, Shure, Tilahun Bayissa e Wubishet Alemu. "Milling and Bread-Making Traits Associated with Grain Hardness in Ethiopian Bread Wheat Varieties Grown Under Bale Condition". International Journal of Food Science and Biotechnology 9, n.º 2 (2 de abril de 2024): 18–26. http://dx.doi.org/10.11648/j.ijfsb.20240902.11.
Texto completo da fonteWirfält, E., A. McTaggart, V. Pala, B. Gullberg, G. Frasca, S. Panico, HB Bueno-de-Mesquita et al. "Food sources of carbohydrates in a European cohort of adults". Public Health Nutrition 5, n.º 6b (dezembro de 2002): 1197–215. http://dx.doi.org/10.1079/phn2002399.
Texto completo da fonteKonkova, E. A., e S. V. Lyashcheva. "Yellow leaf spot of winter bread wheat in the Saratov region". Grain Economy of Russia, n.º 3 (9 de julho de 2020): 67–71. http://dx.doi.org/10.31367/2079-8725-2020-69-3-67-71.
Texto completo da fonteNurtaeva, A. B., N. B. Utarova, G. D. Akshoraeva, M. S. Myktabaeva e M. B. Abilova. "Exploring the Technology of Gluten-Free Bread". Journal of Almaty Technological University, n.º 4 (22 de dezembro de 2022): 33–41. http://dx.doi.org/10.48184/2304-568x-2022-4-33-41.
Texto completo da fonteTambunan, Willy, Theresia Amelia e Faris Prasetyohadi Priyana. "Perencanaan Strategi Pemasaran Usaha Mikro Kecil dan Menengah Manis Bakery". Jurnal INTECH Teknik Industri Universitas Serang Raya 5, n.º 1 (1 de julho de 2019): 23. http://dx.doi.org/10.30656/intech.v5i1.1067.
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