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Modification and Optimization of a Baking Oven for Small Scale Bread Production
(Articles)
Babajide S. Kosemani
,
Adeyinka T. Ilori
,
Ayoade O. Atere
Agricultural Sciences
Vol.12 No.6
,June 24, 2021
DOI:
10.4236/as.2021.126041
313
Downloads
2,233
Views
Citations
Soy-Enriched Bread, a Pilot Study to Determine Its Beneficial Effects in Menopause
(Articles)
Daniela Giustarini
,
Comasia Ricci
,
Ilaria Ceccarelli
,
Stefano Pieretti
,
Paolo Andre
,
Silvia Migliorini
,
Lauretta Massai
,
Paola Minosi
,
Ilenia Casini
,
Anna Maria Aloisi
Open Journal of Endocrine and Metabolic Diseases
Vol.12 No.2
,February 28, 2022
DOI:
10.4236/ojemd.2022.122004
132
Downloads
737
Views
Citations
Applying a Constructionist Frame to Learning about Sustainability
(Articles)
Maria Daskolia
,
Chronis Kynigos
Creative Education
Vol.3 No.6A
,October 24, 2012
DOI:
10.4236/ce.2012.326122
5,899
Downloads
8,516
Views
Citations
This article belongs to the Special Issue on
Higher Education
Experimental Study of Flexural Behaviour of Reinforced Baked Clay Beams under Impact Loading
(Articles)
Nawab Ali Lakho
,
Muhammad Auchar Zardari
Engineering
Vol.8 No.6
,June 23, 2016
DOI:
10.4236/eng.2016.86032
1,753
Downloads
2,733
Views
Citations
Flexural Behaviour of Reinforced Baked Clay Beams
(Articles)
Nawab Ali Lakho
,
Muhammad Auchar Zardari
Engineering
Vol.8 No.7
,July 12, 2016
DOI:
10.4236/eng.2016.87037
1,645
Downloads
2,746
Views
Citations
Relation between Compressive Strength of Baked Clay Cubes and Cylinders
(Articles)
Nawab Ali Lakho
,
Muhammad Auchar Zardari
Engineering
Vol.8 No.8
,August 25, 2016
DOI:
10.4236/eng.2016.88047
1,989
Downloads
3,488
Views
Citations
Effect of Reinforcement on Deflection and Cracks in Baked Clay Beams Subjected to Impact Loading
(Articles)
Nawab Ali Lakho
,
Muhammad Auchar Zardari
Engineering
Vol.8 No.10
,October 12, 2016
DOI:
10.4236/eng.2016.810063
1,252
Downloads
2,438
Views
Citations
Physico-Chemical and Sensory Evaluation of Wheat Bread Supplemented with Stabilized Undefatted Rice Bran
(Articles)
Michael O. Ameh
,
Dick I. Gernah
,
Bibiana D. Igbabul
Food and Nutrition Sciences
Vol.4 No.9B
,September 3, 2013
DOI:
10.4236/fns.2013.49A2007
8,159
Downloads
14,015
Views
Citations
This article belongs to the Special Issue on
Food Science and Technology
Usefulness of Natural Starters in Food Industry: The Example of Cheeses and Bread
(Articles)
Demarigny Yann
,
Gerber Pauline
Food and Nutrition Sciences
Vol.5 No.17
,September 11, 2014
DOI:
10.4236/fns.2014.517181
5,897
Downloads
8,154
Views
Citations
Characterization of the Geographical and Varietal Origin of Wheat and Bread by Means of Nuclear Magnetic Resonance (NMR), Isotope Ratio Mass Spectrometry (IRMS) Methods and Chemometrics: A Review
(Review)
Francesco Longobardi
,
Daniela Sacco
,
Grazia Casiello
,
Andrea Ventrella
,
Antonio Sacco
Agricultural Sciences
Vol.6 No.1
,January 21, 2015
DOI:
10.4236/as.2015.61010
3,838
Downloads
5,291
Views
Citations
The Impact of Flour from White Bean (Phaseolus vulgaris) on Rheological, Qualitative and Nutritional Properties of the Bread
(Articles)
Ibrahim Hoxha
,
Gafur Xhabiri
,
Ramadan Deliu
Open Access Library Journal
Vol.7 No.2
,February 4, 2020
DOI:
10.4236/oalib.1106059
545
Downloads
2,142
Views
Citations
Use of
Lactobacillus
from Pulque in Sourdough
(Articles)
A. Quintero Lira
,
M. G. Alvarado-Resendiz
,
S. Soto Simental
,
J. Piloni Martini
,
Ma. I. Reyes-Santamaria
,
N. Guemes-Vera
Advances in Microbiology
Vol.4 No.14
,October 23, 2014
DOI:
10.4236/aim.2014.414108
4,209
Downloads
5,577
Views
Citations
This article belongs to the Special Issue on
Lactobacillus
Comparison of Compressive and Tensile Strength of Baked Clay with Those of Normal Concrete
(Articles)
Nawab Ali Lakho
,
Muhammad Auchar Zardari
Engineering
Vol.8 No.6
,June 6, 2016
DOI:
10.4236/eng.2016.86027
3,048
Downloads
5,633
Views
Citations
Suitability of Large Sized Compacted Baked Clay Blocks as a Walling Material
(Articles)
Nawab Ali Lakho
,
Muhammad Auchar Zardari
Engineering
Vol.8 No.10
,October 10, 2016
DOI:
10.4236/eng.2016.810060
1,244
Downloads
2,435
Views
Citations
Structural Properties of Baked Clay Bricks Fired with Alternate Fuels
(Articles)
Nawab Ali Lakho
,
Muhammad Auchar Zardari
Engineering
Vol.8 No.10
,October 10, 2016
DOI:
10.4236/eng.2016.810061
1,560
Downloads
4,507
Views
Citations
Effect of Reinforcement on Deflection and Cracks in Baked Clay Beams
(Articles)
Nawab Ali Lakho
,
Muhammad Auchar Zardari
Engineering
Vol.8 No.10
,October 10, 2016
DOI:
10.4236/eng.2016.810062
1,260
Downloads
2,356
Views
Citations
Use of Oat Bran in Bread: Fiber and Oil Enrichment and Technological Performance
(Articles)
Sofia Beccerica
,
María A. de la Torre
,
Hugo D. Sanchez
,
Carlos A. Osella
Food and Nutrition Sciences
Vol.2 No.6
,August 4, 2011
DOI:
10.4236/fns.2011.26079
6,701
Downloads
12,255
Views
Citations
Glycemic Response of Type 2 Diabetics to Raisins
(Articles)
Ted Wilson
,
Jared A. Anderson
,
Kristine F. Andersen
,
Rachael A. Heimerman
,
Megan M. Larson
,
Michelle R. Freeman
,
Sarah E. Baker
Food and Nutrition Sciences
Vol.3 No.8
,August 8, 2012
DOI:
10.4236/fns.2012.38153
5,055
Downloads
8,209
Views
Citations
Utilization of Different Hydrocolloid Combinations in Gluten-Free Bread Making
(Articles)
Sofyan Maghaydah
,
Selma Abdul-Hussain
,
Radwan Ajo
,
Yousef Tawalbeh
,
Ola Alsaydali
Food and Nutrition Sciences
Vol.4 No.5
,May 8, 2013
DOI:
10.4236/fns.2013.45063
5,516
Downloads
9,409
Views
Citations
Application of resistant starch in bread: processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean
(Parkia biglobosa)
flour
(Articles)
Abdoulaye Sankhon
,
Issoufou Amadou
,
Wei-Rong Yao
Agricultural Sciences
Vol.4 No.5B
,July 16, 2013
DOI:
10.4236/as.2013.45B023
6,853
Downloads
10,661
Views
Citations
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