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Research article

First published 2017-3

Influence of baking conditions on the quality attributes of sponge cake

M Micaela Ureta, Daniela F Olivera, Viviana O Salvadori

Food Science and Technology International

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Research article

First published 2020-10

Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars

Patricia Tozatti, Erin J Hopkins, Connie Briggs [...]

Food Science and Technology International

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Research article

First published 2013-2

Effect of baking of sardine ( Sardina pilchardus ) and frying of anchovy ( Engraulis encrasicholus ) in olive and sunflower oil on their quality

Anastasios Zotos, Akylas Kotaras, Emmanouil Mikras

Food Science and Technology International

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Research article

First published 2025

Impact of Cirina butyrospermi treated with ultrasound and boiling,and effect of baking temperature on some quality attributes of rice cookies

Mayowa Saheed Sanusi, Abdulkareem Bamidele Bello, Keziah Kehinde Ajayi [...]

Food Science and Technology International

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Research article

First published 2025-9

Comparative studies on the rheological characteristics,functional attributes,and baking stability of xanthan and guar gum formulated honey gel matrix

Masud Alam, Santanu Malakar, Kirty Pant [...]

Food Science and Technology International

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Research article

First published 2026-1

Effect of corn silk powder on the baking and quality dynamics of muffins

Soutrick Paick, Rahul Das, Masud Alam [...]

Food Science and Technology International

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Research article

First published 2005-12

Dough and Breadmaking Properties of Wheat Flour Substituted by 10% with Germinated Quinoa Flour

S. H. Park, N. Morita

Food Science and Technology International

Free access

Research article

First published 2006-2

The Novel Combination of Taguchi Methods and Texture Profile Analysis Applied to the Optimization of Laboratory-Based Biscuit Manufacturing

R B Blackhall, J M Ritchie, L F Baxter [...]

Proceedings of the Institution of Mechanical Engineers,Part B: Journal of Engineering Manufacture

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Research article

First published 2017-9

Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls

Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová [...]

Food Science and Technology International

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Research article

First published 2020-1

Application of rich in β-glucan flours and preparations in bread baked from frozen dough

Kurek Marcin Andrzej, Moczkowska Małgorzata, Karp Sabina [...]

Food Science and Technology International

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