Zobrazeno 1 - 10
of 8 005
pro vyhledávání: '"bakery"'
Autor:
SORVINO, CHLOE
Publikováno v:
Forbes. Feb/Mar2024, Vol. 207 Issue 1, p90-96. 7p. 8 Color Photographs.
Publikováno v:
Travel & Tourism Industry Profile: Belgium. Mar2023, p1-70. 70p.
Autor:
Kheder, Rayan Edo1 rayanbozane94@gmail.com, Al-Dosky, Ali H.2 ali.shan@uod.ac
Publikováno v:
Journal of Life & Bio-Sciences Research (JLBSR). Jan-Jun2023, Vol. 4 Issue 1, p10-14. 5p.
Autor:
Drugova, Tatiana, Curtis, Kynda
Publikováno v:
British Food Journal, 2024, Vol. 126, Issue 10, pp. 3740-3755.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-02-2024-0153
Autor:
Monika Jabłońska, Mirosława Karpińska-Tymoszczyk, Magdalena Surma, Agnieszka Narwojsz, Mateusz Reszka, Wioletta Błaszczak, Tomasz Sawicki
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-15 (2024)
Abstract Bee products, including bee pollen (BP) and bee bread (BB) are natural sources that contain a diverse range of bioactive compounds. The objective of this study was to investigate the potential of BP and BB to enhance the functional propertie
Externí odkaz:
https://doaj.org/article/c3f69454beb648ff823670c5c0a16b82
Autor:
Posnova G. V., Ivanova N. G.
Publikováno v:
Vestnik MGTU, Vol 27, Iss 3, Pp 400-411 (2024)
The majority of the population living in large cities and some regions of the Russian Federation show signs of decreased immunity, most often manifested in colds. One of the ways to strengthen the human body’s immune system is to eliminate the defi
Externí odkaz:
https://doaj.org/article/160d45c3b0974719b23a1a89f30d0818
Publikováno v:
Food and Environment Safety, Vol 23, Iss 3, Pp 211-232 (2024)
Frozen dough technology is widely used and may guarantee bread's freshness and so prolong its shelf life. However, a variety of issues, including the restriction of yeast activity and structural damage to the dough, may arise while frozen dough is be
Externí odkaz:
https://doaj.org/article/8a1cea5bf2c94615a717bfb757a56d54