المؤلفون: Bhatt, Yogita^{Aff1, Aff2}, Lakshmi, A. Jyothi^{Aff1, IDs1169402402567x_cor2}

المصدر: Journal of Food Measurement and Characterization. 18(7):5306-5314

المؤلفون: Khashayar Sarabandi, Alireaza Dashipour, Zahra Akbarbaglu, Seyed Hadi Peighambardoust, Ali Ayaseh, Hossein Samadi Kafil, Seid Mahdi Jafari, Amin Mousavi Khaneghah

المصدر: Food Science & Nutrition, Vol 12, Iss 7, Pp 4723-4734 (2024)

مصطلحات موضوعية: biological stabilization, coconut peptide, covering bitterness, pan‐bread, spray‐drying, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2048-7177

URL الوصول: https://doaj.org/article/60f8fd582d374937836cd70b97775440

المؤلفون: Pokatong, Wilbur Donald Raymond^Aff8, Christy, Febiana^Aff8

المساهمون: Ma, Wanshu, Series Editor^Aff1, Utama, Qabul Dinanta, editor^Aff2, Ansar, editor^Aff3, Unsunnidhal, Lalu, editor^Aff4, Perdhana, Firman Fajar, editor^Aff5, Pertiwi, Made Gendis Putri, editor^Aff6, Rasyda, Riezka Zuhriatika, editor^Aff7

المصدر: Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022). 35:20-36

المؤلفون: Fatima Al-Hassawi, Jameela Al-Ghanim, Mohammad Al-Foudari, Amani Al-Othman, Jiwan S. Sidhu

المصدر: Foods and Raw Materials, Vol 11, Iss 2, Pp 272-281 (2023)

مصطلحات موضوعية: crushed and whole flaxseed, dietary fiber, arabic bread, pan bread, nutritional quality, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://jfrm.ru/en/issues/21476/21592/; https://doaj.org/toc/2308-4057; https://doaj.org/toc/2310-9599

URL الوصول: https://doaj.org/article/4cb1b3694c2942fd9306082197bd1a44

المؤلفون: Sung-Huo Kim, Yeon-Ji Jo, Sung Ho Lee, Sung-Hoon Park

المصدر: Foods, Vol 13, Iss 11, p 1678 (2024)

مصطلحات موضوعية: oleogels, shortening, white pan bread, bakery products, hydrocolloids, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/11/1678; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/c52881f8ca894dbc8a1b4108df83ce03

المؤلفون: Forough Sadat Tabibloghmany, Mostafa Mazaheri Tehrani, Arash Koocheki

المصدر: Food Science & Nutrition, Vol 10, Iss 12, Pp 4345-4359 (2022)

مصطلحات موضوعية: extrusion, pan bread, particle size, physicochemical properties, soybean hull, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2048-7177

URL الوصول: https://doaj.org/article/4b33afafc6314cfc89fe9afaba1b30f9

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المؤلفون: Hajer Naif Alotaibi, Alfred K. Anderson, Jiwan S. Sidhu

المصدر: Annals of Agricultural Sciences, Vol 66, Iss 2, Pp 162-168 (2021)

مصطلحات موضوعية: Lutein, Marigold flowers, White wheat flour, Wholegrain wheat flour, Pan bread, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S0570178321000415; https://doaj.org/toc/0570-1783

URL الوصول: https://doaj.org/article/f289646093374d8c99a21739267765ec

المؤلفون: Sharifa Alkandari, Mohammad E. Bhatti, Ahmed Aldughpassi, Fatima Al-Hassawi, Mohammad Al-Foudari, Jiwan S. Sidhu

المصدر: Saudi Journal of Biological Sciences, Vol 28, Iss 6, Pp 3602-3606 (2021)

مصطلحات موضوعية: Psyllium husk, Coarse wheat bran, Fine wheat bran, Pan bread, Arabic bread, Phytic acid, Biology (General), QH301-705.5

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S1319562X21002084; https://doaj.org/toc/1319-562X

URL الوصول: https://doaj.org/article/95937935a0364c23adfe40bfe2fb48b5