baked
Selected indexed studies
- Par-baked Bread Technology: Formulation and Process Studies to Improve Quality. (Crit Rev Food Sci Nutr, 2016) [PMID:25000472]
- Innovations in nondestructive assessment of baked products: Current trends and future prospects. (Compr Rev Food Sci Food Saf, 2024) [PMID:39031741]
- The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review. (Foods, 2023) [PMID:38201159]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- Par-baked Bread Technology: Formulation and Process Studies to Improve Quality. (2016) pubmed
- Innovations in nondestructive assessment of baked products: Current trends and future prospects. (2024) pubmed
- The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review. (2023) pubmed
- Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes. (2024) pubmed
- Research progress on generation, detection and inhibition of multiple hazards - acrylamide, 5-hydroxymethylfurfural, advanced glycation end products, methylimidazole - in baked goods. (2024) pubmed
- Bovine Milk Fats and Their Replacers in Baked Goods: A Review. (2019) pubmed
- Research progress on generation, detection and control of hazards in baked foods during thermal processing. (2025) pubmed
- Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review. (2022) pubmed
- Gluten-free baked foods with extended shelf-life. (2018) pubmed
- Food Matrix Composition Affects the Allergenicity of Baked Egg Products. (2024) pubmed