Citations (8)
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A. Farahnaky & M. Majzoobi. (2008) Physicochemical Properties of Partbaked Breads. International Journal of Food Properties 11:1, pages 186-195.
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Articles from other publishers (7)
Mathias Kinner, Ramona Rüegg, Claudia A. Weber, Jürg Buchli, Ludwig Durrer & Nadina Müller. (2021) Impact of selected baking and vacuum cooling parameters on the quality of toast bread. Journal of Food Science and Technology 58:12, pages 4578-4586.
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Hacer Meral & M. Murat Karaoğlu. (2020) The effect of the stale bread flour addition on flour and bread quality. International Journal of Food Engineering 16:11.
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Mehmet Murat Karaoglu. 2015. Minimally Processed Foods. Minimally Processed Foods
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KIM HYUN AH, kim young sik & 송청락. (2014) The Quality Characteristics of Par-Baked Morning Buns made with Cereals Powder. Culinary Science & Hospitality Research 20:6, pages 102-114.
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KIM HYUN AH, kim young sik & 송청락. (2014) The Quality Characteristics of Par-Baked Morning Buns made with Cereals Powder. Culinary Science & Hospitality Research 20:6, pages 102-114.
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Mehmet Murat Karaoğlu & Halis Gürbüz Kotancilar. (2009) Quality and textural behaviour of par-baked and rebaked cake during prolonged storage. International Journal of Food Science & Technology 44:1, pages 93-99.
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Mehmet Murat Karaoğlu, Halis Gürbüz Kotancilar & Kamil Emre Gerçekaslan. (2008) The effect of par-baking and frozen storage time on the quality of cup cake. International Journal of Food Science & Technology 43:10, pages 1778-1785.
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