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You searched for subject:(Baked products). Showing records 1 – 30 of 31 total matches.

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RMIT University

1. Kaur, H. Baking enzymes and microencapsulation strategies for retardation of staling.

Degree: 2008, RMIT University

 The staling of baked products remains a significant cause of economic loss due to the loss of enjoyment seen as crumb firming occurs. The aims… (more)

Subjects/Keywords: Fields of Research; Baked products  – Composition

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APA (6th Edition):

Kaur, H. (2008). Baking enzymes and microencapsulation strategies for retardation of staling. (Thesis). RMIT University. Retrieved from http://researchbank.rmit.edu.au/view/rmit:6714

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Kaur, H. “Baking enzymes and microencapsulation strategies for retardation of staling.” 2008. Thesis, RMIT University. Accessed January 19, 2021. http://researchbank.rmit.edu.au/view/rmit:6714.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Kaur, H. “Baking enzymes and microencapsulation strategies for retardation of staling.” 2008. Web. 19 Jan 2021.

Vancouver:

Kaur H. Baking enzymes and microencapsulation strategies for retardation of staling. [Internet] [Thesis]. RMIT University; 2008. [cited 2021 Jan 19]. Available from: http://researchbank.rmit.edu.au/view/rmit:6714.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Kaur H. Baking enzymes and microencapsulation strategies for retardation of staling. [Thesis]. RMIT University; 2008. Available from: http://researchbank.rmit.edu.au/view/rmit:6714

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Michigan State University

2. Duffendack Brys, Katherine Lee. The effect of microcrystalline cellulose on sensory and physical characteristics of cakes and biscuits.

Degree: MS, Dept. of Food Science and Human Nutrition, 1974, Michigan State University

Subjects/Keywords: Baked products; Cellulose

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APA (6th Edition):

Duffendack Brys, K. L. (1974). The effect of microcrystalline cellulose on sensory and physical characteristics of cakes and biscuits. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:16142

Chicago Manual of Style (16th Edition):

Duffendack Brys, Katherine Lee. “The effect of microcrystalline cellulose on sensory and physical characteristics of cakes and biscuits.” 1974. Masters Thesis, Michigan State University. Accessed January 19, 2021. http://etd.lib.msu.edu/islandora/object/etd:16142.

MLA Handbook (7th Edition):

Duffendack Brys, Katherine Lee. “The effect of microcrystalline cellulose on sensory and physical characteristics of cakes and biscuits.” 1974. Web. 19 Jan 2021.

Vancouver:

Duffendack Brys KL. The effect of microcrystalline cellulose on sensory and physical characteristics of cakes and biscuits. [Internet] [Masters thesis]. Michigan State University; 1974. [cited 2021 Jan 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:16142.

Council of Science Editors:

Duffendack Brys KL. The effect of microcrystalline cellulose on sensory and physical characteristics of cakes and biscuits. [Masters Thesis]. Michigan State University; 1974. Available from: http://etd.lib.msu.edu/islandora/object/etd:16142


Michigan State University

3. Jones, Robert H. Challenges to the baking industry in the "Startling sixties".

Degree: MA, Program in Food Distribution, 1960, Michigan State University

Subjects/Keywords: Baked products industry

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APA (6th Edition):

Jones, R. H. (1960). Challenges to the baking industry in the "Startling sixties". (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:13279

Chicago Manual of Style (16th Edition):

Jones, Robert H. “Challenges to the baking industry in the "Startling sixties".” 1960. Masters Thesis, Michigan State University. Accessed January 19, 2021. http://etd.lib.msu.edu/islandora/object/etd:13279.

MLA Handbook (7th Edition):

Jones, Robert H. “Challenges to the baking industry in the "Startling sixties".” 1960. Web. 19 Jan 2021.

Vancouver:

Jones RH. Challenges to the baking industry in the "Startling sixties". [Internet] [Masters thesis]. Michigan State University; 1960. [cited 2021 Jan 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:13279.

Council of Science Editors:

Jones RH. Challenges to the baking industry in the "Startling sixties". [Masters Thesis]. Michigan State University; 1960. Available from: http://etd.lib.msu.edu/islandora/object/etd:13279

4. Bijesh Paul; Dr.Jayadas.N.H. Stochastic Demand Forecast of Novel and Short life Products by using Markov based Algorithm.

Degree: 2015, Cochin University of Science and Technology

 In case of novel products with short shelf life, sales data was either unavailable or scarcely available. The available methods for the estimation of demand… (more)

Subjects/Keywords: Novel; Short Life; Markov; Forecasts; Baked products; Prediction.

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APA (6th Edition):

Dr.Jayadas.N.H, B. P. (2015). Stochastic Demand Forecast of Novel and Short life Products by using Markov based Algorithm. (Thesis). Cochin University of Science and Technology. Retrieved from http://dyuthi.cusat.ac.in/purl/5161

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Dr.Jayadas.N.H, Bijesh Paul;. “Stochastic Demand Forecast of Novel and Short life Products by using Markov based Algorithm.” 2015. Thesis, Cochin University of Science and Technology. Accessed January 19, 2021. http://dyuthi.cusat.ac.in/purl/5161.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Dr.Jayadas.N.H, Bijesh Paul;. “Stochastic Demand Forecast of Novel and Short life Products by using Markov based Algorithm.” 2015. Web. 19 Jan 2021.

Vancouver:

Dr.Jayadas.N.H BP. Stochastic Demand Forecast of Novel and Short life Products by using Markov based Algorithm. [Internet] [Thesis]. Cochin University of Science and Technology; 2015. [cited 2021 Jan 19]. Available from: http://dyuthi.cusat.ac.in/purl/5161.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Dr.Jayadas.N.H BP. Stochastic Demand Forecast of Novel and Short life Products by using Markov based Algorithm. [Thesis]. Cochin University of Science and Technology; 2015. Available from: http://dyuthi.cusat.ac.in/purl/5161

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Stellenbosch University

5. Kleyn, Megan Elizabeth. Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life.

Degree: MSc Food Sc, Food Science, 2018, Stellenbosch University

ENGLISH ABSTRACT: Waxy wheats are a naturally occurring genetic mutation of the hexaploid bread wheat Triticum aestivum. They contain only amylopectin starch due to the… (more)

Subjects/Keywords: Wheat products; Wheat flour; Baked goods  – Quality; Wheat starch; Waxy; UCTD

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APA (6th Edition):

Kleyn, M. E. (2018). Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/103755

Chicago Manual of Style (16th Edition):

Kleyn, Megan Elizabeth. “Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life.” 2018. Masters Thesis, Stellenbosch University. Accessed January 19, 2021. http://hdl.handle.net/10019.1/103755.

MLA Handbook (7th Edition):

Kleyn, Megan Elizabeth. “Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life.” 2018. Web. 19 Jan 2021.

Vancouver:

Kleyn ME. Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life. [Internet] [Masters thesis]. Stellenbosch University; 2018. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10019.1/103755.

Council of Science Editors:

Kleyn ME. Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life. [Masters Thesis]. Stellenbosch University; 2018. Available from: http://hdl.handle.net/10019.1/103755


Kansas State University

6. Haney, Harold Neil. Browning reaction in baked products.

Degree: MS, 1952, Kansas State University

Subjects/Keywords: Baked products.; Masters theses

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APA (6th Edition):

Haney, H. N. (1952). Browning reaction in baked products. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/24775

Chicago Manual of Style (16th Edition):

Haney, Harold Neil. “Browning reaction in baked products.” 1952. Masters Thesis, Kansas State University. Accessed January 19, 2021. http://hdl.handle.net/2097/24775.

MLA Handbook (7th Edition):

Haney, Harold Neil. “Browning reaction in baked products.” 1952. Web. 19 Jan 2021.

Vancouver:

Haney HN. Browning reaction in baked products. [Internet] [Masters thesis]. Kansas State University; 1952. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2097/24775.

Council of Science Editors:

Haney HN. Browning reaction in baked products. [Masters Thesis]. Kansas State University; 1952. Available from: http://hdl.handle.net/2097/24775


Kansas State University

7. Miller, Louise Lynette. Addition of xanthan gum, wheat starch, and water to angel food cake with a reduced egg white level.

Degree: 1981, Kansas State University

Subjects/Keywords: Cake; Baked products; Cooking

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APA (6th Edition):

Miller, L. L. (1981). Addition of xanthan gum, wheat starch, and water to angel food cake with a reduced egg white level. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/12615

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Miller, Louise Lynette. “Addition of xanthan gum, wheat starch, and water to angel food cake with a reduced egg white level.” 1981. Thesis, Kansas State University. Accessed January 19, 2021. http://hdl.handle.net/2097/12615.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Miller, Louise Lynette. “Addition of xanthan gum, wheat starch, and water to angel food cake with a reduced egg white level.” 1981. Web. 19 Jan 2021.

Vancouver:

Miller LL. Addition of xanthan gum, wheat starch, and water to angel food cake with a reduced egg white level. [Internet] [Thesis]. Kansas State University; 1981. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2097/12615.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Miller LL. Addition of xanthan gum, wheat starch, and water to angel food cake with a reduced egg white level. [Thesis]. Kansas State University; 1981. Available from: http://hdl.handle.net/2097/12615

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Rutgers University

8. Beaver, Michelle Denine, 1970-. The effect of whole grain rye flour arabinoxylans on the physical and chemical characteristics of a low moisture baked good.:.

Degree: PhD, Food Science, 2010, Rutgers University

In recent years, greater emphasis has been placed on the health benefits of whole grains. Studies have shown that whole grains are a source of… (more)

Subjects/Keywords: Rye flour; Baked products

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APA (6th Edition):

Beaver, Michelle Denine, 1. (2010). The effect of whole grain rye flour arabinoxylans on the physical and chemical characteristics of a low moisture baked good.:. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052100

Chicago Manual of Style (16th Edition):

Beaver, Michelle Denine, 1970-. “The effect of whole grain rye flour arabinoxylans on the physical and chemical characteristics of a low moisture baked good.:.” 2010. Doctoral Dissertation, Rutgers University. Accessed January 19, 2021. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052100.

MLA Handbook (7th Edition):

Beaver, Michelle Denine, 1970-. “The effect of whole grain rye flour arabinoxylans on the physical and chemical characteristics of a low moisture baked good.:.” 2010. Web. 19 Jan 2021.

Vancouver:

Beaver, Michelle Denine 1. The effect of whole grain rye flour arabinoxylans on the physical and chemical characteristics of a low moisture baked good.:. [Internet] [Doctoral dissertation]. Rutgers University; 2010. [cited 2021 Jan 19]. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052100.

Council of Science Editors:

Beaver, Michelle Denine 1. The effect of whole grain rye flour arabinoxylans on the physical and chemical characteristics of a low moisture baked good.:. [Doctoral Dissertation]. Rutgers University; 2010. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052100


Texas A&M University

9. Islas Rubio, Alma Rosa. Measurement and modeling thermal conductivity of baked products.

Degree: MS, agricultural engineering, 2012, Texas A&M University

Subjects/Keywords: agricultural engineering.; Major agricultural engineering.; Baked products - Testing.; Baked products - Analysis.; Heat - Conduction.

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APA (6th Edition):

Islas Rubio, A. R. (2012). Measurement and modeling thermal conductivity of baked products. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1990-THESIS-I82

Chicago Manual of Style (16th Edition):

Islas Rubio, Alma Rosa. “Measurement and modeling thermal conductivity of baked products.” 2012. Masters Thesis, Texas A&M University. Accessed January 19, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-1990-THESIS-I82.

MLA Handbook (7th Edition):

Islas Rubio, Alma Rosa. “Measurement and modeling thermal conductivity of baked products.” 2012. Web. 19 Jan 2021.

Vancouver:

Islas Rubio AR. Measurement and modeling thermal conductivity of baked products. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1990-THESIS-I82.

Council of Science Editors:

Islas Rubio AR. Measurement and modeling thermal conductivity of baked products. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1990-THESIS-I82

10. Esteller, Mauricio Sergio. Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico.

Degree: PhD, Tecnologia de Alimentos, 2007, University of São Paulo

Pães são produtos assados, obtidos da farinha de trigo e ou outras farinhas. É um produto popular consumido na forma de lanches, acompanhando refeições, apreciado… (more)

Subjects/Keywords: Baked products; Brazilian food legislation; Bread; Legislação brasileira de alimentos; Pão; pPificação; Textura; Texture

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APA (6th Edition):

Esteller, M. S. (2007). Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico. (Doctoral Dissertation). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/9/9133/tde-07052008-174217/ ;

Chicago Manual of Style (16th Edition):

Esteller, Mauricio Sergio. “Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico.” 2007. Doctoral Dissertation, University of São Paulo. Accessed January 19, 2021. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-07052008-174217/ ;.

MLA Handbook (7th Edition):

Esteller, Mauricio Sergio. “Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico.” 2007. Web. 19 Jan 2021.

Vancouver:

Esteller MS. Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico. [Internet] [Doctoral dissertation]. University of São Paulo; 2007. [cited 2021 Jan 19]. Available from: http://www.teses.usp.br/teses/disponiveis/9/9133/tde-07052008-174217/ ;.

Council of Science Editors:

Esteller MS. Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico. [Doctoral Dissertation]. University of São Paulo; 2007. Available from: http://www.teses.usp.br/teses/disponiveis/9/9133/tde-07052008-174217/ ;

11. V. Bono. CHARACTERIZATION OF FIBROUS FRACTIONS FROM WINE INDUSTRY BY-PRODUCTS AND THEIR USE IN BAKED GOODS.

Degree: 2014, Università degli Studi di Milano

 The consumption of natural bioactive compounds, such as dietary fibre and polyphenols, offers health benefits including protection against cardiovascular disease, cancer and other degenerative diseases.… (more)

Subjects/Keywords: Grape skins; by-products; baked goods; NIR spectrocopy; Settore AGR/15 - Scienze e Tecnologie Alimentari

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APA (6th Edition):

Bono, V. (2014). CHARACTERIZATION OF FIBROUS FRACTIONS FROM WINE INDUSTRY BY-PRODUCTS AND THEIR USE IN BAKED GOODS. (Thesis). Università degli Studi di Milano. Retrieved from http://hdl.handle.net/2434/247809

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Bono, V.. “CHARACTERIZATION OF FIBROUS FRACTIONS FROM WINE INDUSTRY BY-PRODUCTS AND THEIR USE IN BAKED GOODS.” 2014. Thesis, Università degli Studi di Milano. Accessed January 19, 2021. http://hdl.handle.net/2434/247809.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Bono, V.. “CHARACTERIZATION OF FIBROUS FRACTIONS FROM WINE INDUSTRY BY-PRODUCTS AND THEIR USE IN BAKED GOODS.” 2014. Web. 19 Jan 2021.

Vancouver:

Bono V. CHARACTERIZATION OF FIBROUS FRACTIONS FROM WINE INDUSTRY BY-PRODUCTS AND THEIR USE IN BAKED GOODS. [Internet] [Thesis]. Università degli Studi di Milano; 2014. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2434/247809.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Bono V. CHARACTERIZATION OF FIBROUS FRACTIONS FROM WINE INDUSTRY BY-PRODUCTS AND THEIR USE IN BAKED GOODS. [Thesis]. Università degli Studi di Milano; 2014. Available from: http://hdl.handle.net/2434/247809

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

12. Scalone, Gustavo Luis. Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products.

Degree: 2016, Ghent University

 The Maillard reaction is the major route for thermal generation of flavor; it is a very complex cascade of interdependent chemical reactions that has been… (more)

Subjects/Keywords: Agriculture and Food Sciences; Flavor; Peptides; Baked food products; The Maillard reaction; Pyrazines

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APA (6th Edition):

Scalone, G. L. (2016). Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products. (Thesis). Ghent University. Retrieved from http://hdl.handle.net/1854/LU-8057917

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Scalone, Gustavo Luis. “Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products.” 2016. Thesis, Ghent University. Accessed January 19, 2021. http://hdl.handle.net/1854/LU-8057917.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Scalone, Gustavo Luis. “Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products.” 2016. Web. 19 Jan 2021.

Vancouver:

Scalone GL. Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products. [Internet] [Thesis]. Ghent University; 2016. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/1854/LU-8057917.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Scalone GL. Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products. [Thesis]. Ghent University; 2016. Available from: http://hdl.handle.net/1854/LU-8057917

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


McGill University

13. Assouad, Marie-Christine. Reformulation packaging studies to delay staling in a bakery product.

Degree: MS, Department of Food Science and Agricultural Chemistry, 1996, McGill University

 Bakery products are important sources of nutrients in our diet. However, spoilage occurs shortly after baking. After microbial spoilage, the main spoilage problem is staling.… (more)

Subjects/Keywords: Bagels.; Food spoilage.; Baked products  – Analysis.

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APA (6th Edition):

Assouad, M. (1996). Reformulation packaging studies to delay staling in a bakery product. (Masters Thesis). McGill University. Retrieved from https://escholarship.mcgill.ca/downloads/sb397b26f.pdf ; https://escholarship.mcgill.ca/concern/theses/s7526f29r

Chicago Manual of Style (16th Edition):

Assouad, Marie-Christine. “Reformulation packaging studies to delay staling in a bakery product.” 1996. Masters Thesis, McGill University. Accessed January 19, 2021. https://escholarship.mcgill.ca/downloads/sb397b26f.pdf ; https://escholarship.mcgill.ca/concern/theses/s7526f29r.

MLA Handbook (7th Edition):

Assouad, Marie-Christine. “Reformulation packaging studies to delay staling in a bakery product.” 1996. Web. 19 Jan 2021.

Vancouver:

Assouad M. Reformulation packaging studies to delay staling in a bakery product. [Internet] [Masters thesis]. McGill University; 1996. [cited 2021 Jan 19]. Available from: https://escholarship.mcgill.ca/downloads/sb397b26f.pdf ; https://escholarship.mcgill.ca/concern/theses/s7526f29r.

Council of Science Editors:

Assouad M. Reformulation packaging studies to delay staling in a bakery product. [Masters Thesis]. McGill University; 1996. Available from: https://escholarship.mcgill.ca/downloads/sb397b26f.pdf ; https://escholarship.mcgill.ca/concern/theses/s7526f29r


Kansas State University

14. Gordon, Barbara Eales. The effect of two mixtures containing lecithin on shortening qualities, palatability, and keeping qualities of certain baked products.

Degree: 1947, Kansas State University

Subjects/Keywords: Oils and fats, Edible; Baked products

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APA (6th Edition):

Gordon, B. E. (1947). The effect of two mixtures containing lecithin on shortening qualities, palatability, and keeping qualities of certain baked products. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/17358

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Gordon, Barbara Eales. “The effect of two mixtures containing lecithin on shortening qualities, palatability, and keeping qualities of certain baked products.” 1947. Thesis, Kansas State University. Accessed January 19, 2021. http://hdl.handle.net/2097/17358.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Gordon, Barbara Eales. “The effect of two mixtures containing lecithin on shortening qualities, palatability, and keeping qualities of certain baked products.” 1947. Web. 19 Jan 2021.

Vancouver:

Gordon BE. The effect of two mixtures containing lecithin on shortening qualities, palatability, and keeping qualities of certain baked products. [Internet] [Thesis]. Kansas State University; 1947. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2097/17358.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Gordon BE. The effect of two mixtures containing lecithin on shortening qualities, palatability, and keeping qualities of certain baked products. [Thesis]. Kansas State University; 1947. Available from: http://hdl.handle.net/2097/17358

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Montana

15. Heide, Mark L. Developing a sound business strategy for the continued operation of Interstate Brands Bakery thriftshops in Montana and Wyoming.

Degree: MBA, 1995, University of Montana

Subjects/Keywords: Baked products Marketing.; Consumption (Economics) Surveys.

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APA (6th Edition):

Heide, M. L. (1995). Developing a sound business strategy for the continued operation of Interstate Brands Bakery thriftshops in Montana and Wyoming. (Thesis). University of Montana. Retrieved from https://scholarworks.umt.edu/etd/7943

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Heide, Mark L. “Developing a sound business strategy for the continued operation of Interstate Brands Bakery thriftshops in Montana and Wyoming.” 1995. Thesis, University of Montana. Accessed January 19, 2021. https://scholarworks.umt.edu/etd/7943.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Heide, Mark L. “Developing a sound business strategy for the continued operation of Interstate Brands Bakery thriftshops in Montana and Wyoming.” 1995. Web. 19 Jan 2021.

Vancouver:

Heide ML. Developing a sound business strategy for the continued operation of Interstate Brands Bakery thriftshops in Montana and Wyoming. [Internet] [Thesis]. University of Montana; 1995. [cited 2021 Jan 19]. Available from: https://scholarworks.umt.edu/etd/7943.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Heide ML. Developing a sound business strategy for the continued operation of Interstate Brands Bakery thriftshops in Montana and Wyoming. [Thesis]. University of Montana; 1995. Available from: https://scholarworks.umt.edu/etd/7943

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Utah State University

16. Knudsen, Lois Irene. The Production of Acceptable Baked products in the Electronic Oven.

Degree: MS, Nutrition, Dietetics, and Food Sciences, 1971, Utah State University

  The purpose was to find the adjustments needed to make acceptable pies, cookies and muffins baked in the electronic oven. The products were evaluated… (more)

Subjects/Keywords: Production of Baked; Baked Products; Electronic Oven; Acceptable; Quality Baked Products; Dietetics and Clinical Nutrition; Medicine and Health Sciences

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APA (6th Edition):

Knudsen, L. I. (1971). The Production of Acceptable Baked products in the Electronic Oven. (Masters Thesis). Utah State University. Retrieved from https://digitalcommons.usu.edu/etd/5085

Chicago Manual of Style (16th Edition):

Knudsen, Lois Irene. “The Production of Acceptable Baked products in the Electronic Oven.” 1971. Masters Thesis, Utah State University. Accessed January 19, 2021. https://digitalcommons.usu.edu/etd/5085.

MLA Handbook (7th Edition):

Knudsen, Lois Irene. “The Production of Acceptable Baked products in the Electronic Oven.” 1971. Web. 19 Jan 2021.

Vancouver:

Knudsen LI. The Production of Acceptable Baked products in the Electronic Oven. [Internet] [Masters thesis]. Utah State University; 1971. [cited 2021 Jan 19]. Available from: https://digitalcommons.usu.edu/etd/5085.

Council of Science Editors:

Knudsen LI. The Production of Acceptable Baked products in the Electronic Oven. [Masters Thesis]. Utah State University; 1971. Available from: https://digitalcommons.usu.edu/etd/5085


Ryerson University

17. Khan, Mohammad Shahnoor Islam. Implementation of Edge & Shape Detection Techniques and their Performance Evaluation.

Degree: 2013, Ryerson University

 In this thesis, we develop an industrial image processing application for baked goods. Images of baked objects on a conveyor belt are taken by high… (more)

Subjects/Keywords: Computer vision  – Digital techniques; Computer vision  – Industrial applications; Baked products industry; Computer vision  – Mathematical models  – Evaluation; Image processing  – Statistical methods

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APA (6th Edition):

Khan, M. S. I. (2013). Implementation of Edge & Shape Detection Techniques and their Performance Evaluation. (Thesis). Ryerson University. Retrieved from https://digital.library.ryerson.ca/islandora/object/RULA%3A1412

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Khan, Mohammad Shahnoor Islam. “Implementation of Edge & Shape Detection Techniques and their Performance Evaluation.” 2013. Thesis, Ryerson University. Accessed January 19, 2021. https://digital.library.ryerson.ca/islandora/object/RULA%3A1412.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Khan, Mohammad Shahnoor Islam. “Implementation of Edge & Shape Detection Techniques and their Performance Evaluation.” 2013. Web. 19 Jan 2021.

Vancouver:

Khan MSI. Implementation of Edge & Shape Detection Techniques and their Performance Evaluation. [Internet] [Thesis]. Ryerson University; 2013. [cited 2021 Jan 19]. Available from: https://digital.library.ryerson.ca/islandora/object/RULA%3A1412.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Khan MSI. Implementation of Edge & Shape Detection Techniques and their Performance Evaluation. [Thesis]. Ryerson University; 2013. Available from: https://digital.library.ryerson.ca/islandora/object/RULA%3A1412

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Michigan State University

18. Hoojjat, Parvin. Protein quality and functionality of navy bean and sesame flour in baked products.

Degree: PhD, Department of Food Science and Human Nutrition, 1981, Michigan State University

Subjects/Keywords: Baked products; Bread; Cookies; Flour; Food – Protein content

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Hoojjat, P. (1981). Protein quality and functionality of navy bean and sesame flour in baked products. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:44608

Chicago Manual of Style (16th Edition):

Hoojjat, Parvin. “Protein quality and functionality of navy bean and sesame flour in baked products.” 1981. Doctoral Dissertation, Michigan State University. Accessed January 19, 2021. http://etd.lib.msu.edu/islandora/object/etd:44608.

MLA Handbook (7th Edition):

Hoojjat, Parvin. “Protein quality and functionality of navy bean and sesame flour in baked products.” 1981. Web. 19 Jan 2021.

Vancouver:

Hoojjat P. Protein quality and functionality of navy bean and sesame flour in baked products. [Internet] [Doctoral dissertation]. Michigan State University; 1981. [cited 2021 Jan 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:44608.

Council of Science Editors:

Hoojjat P. Protein quality and functionality of navy bean and sesame flour in baked products. [Doctoral Dissertation]. Michigan State University; 1981. Available from: http://etd.lib.msu.edu/islandora/object/etd:44608


Michigan State University

19. Abinusawa, Afolabi Adegoke. Relationship between flour non-storage proteins and cookie-baking quality in soft wheat flours.

Degree: MS, Department of Food Science and Human Nutrition, 1994, Michigan State University

Subjects/Keywords: Flour; Soft wheat; Proteins; Baked products – Quality control; Cookies

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Abinusawa, A. A. (1994). Relationship between flour non-storage proteins and cookie-baking quality in soft wheat flours. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:24012

Chicago Manual of Style (16th Edition):

Abinusawa, Afolabi Adegoke. “Relationship between flour non-storage proteins and cookie-baking quality in soft wheat flours.” 1994. Masters Thesis, Michigan State University. Accessed January 19, 2021. http://etd.lib.msu.edu/islandora/object/etd:24012.

MLA Handbook (7th Edition):

Abinusawa, Afolabi Adegoke. “Relationship between flour non-storage proteins and cookie-baking quality in soft wheat flours.” 1994. Web. 19 Jan 2021.

Vancouver:

Abinusawa AA. Relationship between flour non-storage proteins and cookie-baking quality in soft wheat flours. [Internet] [Masters thesis]. Michigan State University; 1994. [cited 2021 Jan 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:24012.

Council of Science Editors:

Abinusawa AA. Relationship between flour non-storage proteins and cookie-baking quality in soft wheat flours. [Masters Thesis]. Michigan State University; 1994. Available from: http://etd.lib.msu.edu/islandora/object/etd:24012


Michigan State University

20. Rabie, Samir Mohamed Hussein. Soft wheat quality factors that influence the quality characterstics of Egyptian Balady bread.

Degree: PhD, Department of Food Science and Human Nutrition, 1992, Michigan State University

Subjects/Keywords: Bread; Flour; Soft wheat; Baked products – Quality control

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APA (6th Edition):

Rabie, S. M. H. (1992). Soft wheat quality factors that influence the quality characterstics of Egyptian Balady bread. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:22288

Chicago Manual of Style (16th Edition):

Rabie, Samir Mohamed Hussein. “Soft wheat quality factors that influence the quality characterstics of Egyptian Balady bread.” 1992. Doctoral Dissertation, Michigan State University. Accessed January 19, 2021. http://etd.lib.msu.edu/islandora/object/etd:22288.

MLA Handbook (7th Edition):

Rabie, Samir Mohamed Hussein. “Soft wheat quality factors that influence the quality characterstics of Egyptian Balady bread.” 1992. Web. 19 Jan 2021.

Vancouver:

Rabie SMH. Soft wheat quality factors that influence the quality characterstics of Egyptian Balady bread. [Internet] [Doctoral dissertation]. Michigan State University; 1992. [cited 2021 Jan 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:22288.

Council of Science Editors:

Rabie SMH. Soft wheat quality factors that influence the quality characterstics of Egyptian Balady bread. [Doctoral Dissertation]. Michigan State University; 1992. Available from: http://etd.lib.msu.edu/islandora/object/etd:22288


University of Missouri – Columbia

21. Koester, Elizabeth. Properties of extruded white corn flour - high amylose corn starch puffs.

Degree: 2008, University of Missouri – Columbia

 This study was conducted to determine the effect of high-amylose corn starch in corn puffs on the extrusion parameters, product and textural properties and the… (more)

Subjects/Keywords: Cornstarch; Cookery (Corn); Baked products; Corn  – Extrusion; Snack foods

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APA (6th Edition):

Koester, E. (2008). Properties of extruded white corn flour - high amylose corn starch puffs. (Thesis). University of Missouri – Columbia. Retrieved from http://hdl.handle.net/10355/5766

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Koester, Elizabeth. “Properties of extruded white corn flour - high amylose corn starch puffs.” 2008. Thesis, University of Missouri – Columbia. Accessed January 19, 2021. http://hdl.handle.net/10355/5766.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Koester, Elizabeth. “Properties of extruded white corn flour - high amylose corn starch puffs.” 2008. Web. 19 Jan 2021.

Vancouver:

Koester E. Properties of extruded white corn flour - high amylose corn starch puffs. [Internet] [Thesis]. University of Missouri – Columbia; 2008. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10355/5766.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Koester E. Properties of extruded white corn flour - high amylose corn starch puffs. [Thesis]. University of Missouri – Columbia; 2008. Available from: http://hdl.handle.net/10355/5766

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


McGill University

22. Ḥasan, Ṣalāḥ, 1964-. Methods to extend the mold free shelf life of pizza crusts.

Degree: MS, Department of Food Science and Agricultural Chemistry, 1997, McGill University

 In this research, initial studies were done to determine the effect of various methods of presentation involving chemical preservatives, water activity ( rm a sb{w}),… (more)

Subjects/Keywords: Food preservatives.; Baked products  – Preservation.; Molds (Fungi)  – Control.

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APA (6th Edition):

Ḥasan, Ṣalāḥ, 1. (1997). Methods to extend the mold free shelf life of pizza crusts. (Masters Thesis). McGill University. Retrieved from https://escholarship.mcgill.ca/downloads/sn00b0854.pdf ; https://escholarship.mcgill.ca/concern/theses/vd66w174m

Chicago Manual of Style (16th Edition):

Ḥasan, Ṣalāḥ, 1964-. “Methods to extend the mold free shelf life of pizza crusts.” 1997. Masters Thesis, McGill University. Accessed January 19, 2021. https://escholarship.mcgill.ca/downloads/sn00b0854.pdf ; https://escholarship.mcgill.ca/concern/theses/vd66w174m.

MLA Handbook (7th Edition):

Ḥasan, Ṣalāḥ, 1964-. “Methods to extend the mold free shelf life of pizza crusts.” 1997. Web. 19 Jan 2021.

Vancouver:

Ḥasan, Ṣalāḥ 1. Methods to extend the mold free shelf life of pizza crusts. [Internet] [Masters thesis]. McGill University; 1997. [cited 2021 Jan 19]. Available from: https://escholarship.mcgill.ca/downloads/sn00b0854.pdf ; https://escholarship.mcgill.ca/concern/theses/vd66w174m.

Council of Science Editors:

Ḥasan, Ṣalāḥ 1. Methods to extend the mold free shelf life of pizza crusts. [Masters Thesis]. McGill University; 1997. Available from: https://escholarship.mcgill.ca/downloads/sn00b0854.pdf ; https://escholarship.mcgill.ca/concern/theses/vd66w174m


Kansas State University

23. Almana, Hassan Abdulaziz. Effect of flour particle size and emulsifiers on quality of cakes made with cake flour of varying extraction.

Degree: 1983, Kansas State University

Subjects/Keywords: Cake – Quality; Flour – Analysis; Baked products – Quality

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APA (6th Edition):

Almana, H. A. (1983). Effect of flour particle size and emulsifiers on quality of cakes made with cake flour of varying extraction. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/12885

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Almana, Hassan Abdulaziz. “Effect of flour particle size and emulsifiers on quality of cakes made with cake flour of varying extraction.” 1983. Thesis, Kansas State University. Accessed January 19, 2021. http://hdl.handle.net/2097/12885.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Almana, Hassan Abdulaziz. “Effect of flour particle size and emulsifiers on quality of cakes made with cake flour of varying extraction.” 1983. Web. 19 Jan 2021.

Vancouver:

Almana HA. Effect of flour particle size and emulsifiers on quality of cakes made with cake flour of varying extraction. [Internet] [Thesis]. Kansas State University; 1983. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2097/12885.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Almana HA. Effect of flour particle size and emulsifiers on quality of cakes made with cake flour of varying extraction. [Thesis]. Kansas State University; 1983. Available from: http://hdl.handle.net/2097/12885

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Kansas State University

24. Lee, Su-Hwei Iris. Sensory characteristics of low yolk sponge cakes with stabilizers.

Degree: 1980, Kansas State University

Subjects/Keywords: Baked products; Food – Sensory evaluation; Food – Testing

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APA (6th Edition):

Lee, S. I. (1980). Sensory characteristics of low yolk sponge cakes with stabilizers. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/11823

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Lee, Su-Hwei Iris. “Sensory characteristics of low yolk sponge cakes with stabilizers.” 1980. Thesis, Kansas State University. Accessed January 19, 2021. http://hdl.handle.net/2097/11823.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Lee, Su-Hwei Iris. “Sensory characteristics of low yolk sponge cakes with stabilizers.” 1980. Web. 19 Jan 2021.

Vancouver:

Lee SI. Sensory characteristics of low yolk sponge cakes with stabilizers. [Internet] [Thesis]. Kansas State University; 1980. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2097/11823.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Lee SI. Sensory characteristics of low yolk sponge cakes with stabilizers. [Thesis]. Kansas State University; 1980. Available from: http://hdl.handle.net/2097/11823

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Kansas State University

25. Griffith, Thomas. The effect of the browning reation on stability of stored sugar cookies.

Degree: MS, 1954, Kansas State University

Subjects/Keywords: Cookies.; Baked products – Quality control.; Masters theses

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APA (6th Edition):

Griffith, T. (1954). The effect of the browning reation on stability of stored sugar cookies. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/24976

Chicago Manual of Style (16th Edition):

Griffith, Thomas. “The effect of the browning reation on stability of stored sugar cookies.” 1954. Masters Thesis, Kansas State University. Accessed January 19, 2021. http://hdl.handle.net/2097/24976.

MLA Handbook (7th Edition):

Griffith, Thomas. “The effect of the browning reation on stability of stored sugar cookies.” 1954. Web. 19 Jan 2021.

Vancouver:

Griffith T. The effect of the browning reation on stability of stored sugar cookies. [Internet] [Masters thesis]. Kansas State University; 1954. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2097/24976.

Council of Science Editors:

Griffith T. The effect of the browning reation on stability of stored sugar cookies. [Masters Thesis]. Kansas State University; 1954. Available from: http://hdl.handle.net/2097/24976


University of New South Wales

26. Engdahl, Jacqueline Elizabeth. Thiamin retention in flour and baked products.

Degree: Fibre Science and Technology, Faculty of Applied Science, 1991, University of New South Wales

Subjects/Keywords: Baked products; Vitamin B1; Flour; Thesis Digitisation Program

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APA (6th Edition):

Engdahl, J. E. (1991). Thiamin retention in flour and baked products. (Masters Thesis). University of New South Wales. Retrieved from http://handle.unsw.edu.au/1959.4/59659 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:49233/SOURCE02?view=true

Chicago Manual of Style (16th Edition):

Engdahl, Jacqueline Elizabeth. “Thiamin retention in flour and baked products.” 1991. Masters Thesis, University of New South Wales. Accessed January 19, 2021. http://handle.unsw.edu.au/1959.4/59659 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:49233/SOURCE02?view=true.

MLA Handbook (7th Edition):

Engdahl, Jacqueline Elizabeth. “Thiamin retention in flour and baked products.” 1991. Web. 19 Jan 2021.

Vancouver:

Engdahl JE. Thiamin retention in flour and baked products. [Internet] [Masters thesis]. University of New South Wales; 1991. [cited 2021 Jan 19]. Available from: http://handle.unsw.edu.au/1959.4/59659 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:49233/SOURCE02?view=true.

Council of Science Editors:

Engdahl JE. Thiamin retention in flour and baked products. [Masters Thesis]. University of New South Wales; 1991. Available from: http://handle.unsw.edu.au/1959.4/59659 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:49233/SOURCE02?view=true


Kansas State University

27. Wu, Yangsheng. Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential.

Degree: MS, 1985, Kansas State University

Subjects/Keywords: Flour – Evaluation.; Baked products – Evaluation.; Food – Protein content.; Enriched cereal products – Evaluation.; Masters theses

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APA (6th Edition):

Wu, Y. (1985). Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/27601

Chicago Manual of Style (16th Edition):

Wu, Yangsheng. “Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential.” 1985. Masters Thesis, Kansas State University. Accessed January 19, 2021. http://hdl.handle.net/2097/27601.

MLA Handbook (7th Edition):

Wu, Yangsheng. “Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential.” 1985. Web. 19 Jan 2021.

Vancouver:

Wu Y. Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential. [Internet] [Masters thesis]. Kansas State University; 1985. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2097/27601.

Council of Science Editors:

Wu Y. Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential. [Masters Thesis]. Kansas State University; 1985. Available from: http://hdl.handle.net/2097/27601

28. Alemán, Mercedes. Strategies to improve the oxidative stability of bakery products fortified with heme iron.

Degree: Departament de Nutrició i Bromatologia, 2014, Universitat de Barcelona

 La deficiencia en hierro es la deficiencia nutricional con más prevalencia a nivel mundial. El fortalecimiento de productos alimenticios con hierro puede contribuir a cubrir… (more)

Subjects/Keywords: Dèficit de ferro; Carencia de hierro; Iron deficiency diseases; Aliments funcionals; Alimentos funcionales; Functional foods; Biodisponibilitat; Biodisponibilidad; Bioavailability; Productes de forn i pastisseria; Productos de panadería y pastelería; Baked products; Ciències de la Salut; 663/664

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APA (6th Edition):

Alemán, M. (2014). Strategies to improve the oxidative stability of bakery products fortified with heme iron. (Thesis). Universitat de Barcelona. Retrieved from http://hdl.handle.net/10803/283545

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Alemán, Mercedes. “Strategies to improve the oxidative stability of bakery products fortified with heme iron.” 2014. Thesis, Universitat de Barcelona. Accessed January 19, 2021. http://hdl.handle.net/10803/283545.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Alemán, Mercedes. “Strategies to improve the oxidative stability of bakery products fortified with heme iron.” 2014. Web. 19 Jan 2021.

Vancouver:

Alemán M. Strategies to improve the oxidative stability of bakery products fortified with heme iron. [Internet] [Thesis]. Universitat de Barcelona; 2014. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10803/283545.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Alemán M. Strategies to improve the oxidative stability of bakery products fortified with heme iron. [Thesis]. Universitat de Barcelona; 2014. Available from: http://hdl.handle.net/10803/283545

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Guelph

29. Nurse-Gupta, Jodey. Food, Flowers, and Fancywork: Fashioning, Negotiating, and Expanding the Roles of Women in Ontario Agricultural Societies and Fairs, 1846-1980.

Degree: PhD, Department of History, 2016, University of Guelph

 This dissertation examines women’s experiences in Ontario agricultural societies and fairs in the nineteenth and twentieth centuries and provides further confirmation for the complexity of… (more)

Subjects/Keywords: Ontario; Rural history; Agricultural societies and fairs; Women; Exhibitions; Volunteerism; Community; Crops; Fruit; Vegetables; Dairy products; Canned goods; Baked goods; Flowers; Domestic manufactures; Fancywork; Art; Livestock; Cattle; Horses; 4-H; Food booths; Fundraising; Performers; Fair Queen contests; Baby Shows; Recreation; Rural feminism; Rural reform; Agricultural and domestic improvement

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APA (6th Edition):

Nurse-Gupta, J. (2016). Food, Flowers, and Fancywork: Fashioning, Negotiating, and Expanding the Roles of Women in Ontario Agricultural Societies and Fairs, 1846-1980. (Doctoral Dissertation). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9948

Chicago Manual of Style (16th Edition):

Nurse-Gupta, Jodey. “Food, Flowers, and Fancywork: Fashioning, Negotiating, and Expanding the Roles of Women in Ontario Agricultural Societies and Fairs, 1846-1980.” 2016. Doctoral Dissertation, University of Guelph. Accessed January 19, 2021. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9948.

MLA Handbook (7th Edition):

Nurse-Gupta, Jodey. “Food, Flowers, and Fancywork: Fashioning, Negotiating, and Expanding the Roles of Women in Ontario Agricultural Societies and Fairs, 1846-1980.” 2016. Web. 19 Jan 2021.

Vancouver:

Nurse-Gupta J. Food, Flowers, and Fancywork: Fashioning, Negotiating, and Expanding the Roles of Women in Ontario Agricultural Societies and Fairs, 1846-1980. [Internet] [Doctoral dissertation]. University of Guelph; 2016. [cited 2021 Jan 19]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9948.

Council of Science Editors:

Nurse-Gupta J. Food, Flowers, and Fancywork: Fashioning, Negotiating, and Expanding the Roles of Women in Ontario Agricultural Societies and Fairs, 1846-1980. [Doctoral Dissertation]. University of Guelph; 2016. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9948


Georgia Tech

30. Zhang, Yingchuan. Product quality modeling and control based on vision inspection with an application to baking processes.

Degree: PhD, Electrical and Computer Engineering, 2005, Georgia Tech

 Manufacturing industries are facing major challenges in terms of improving product quality and increasing throughput while sustaining production costs to acceptable levels. Product-oriented processes, both… (more)

Subjects/Keywords: Vision inspection; Food process control; Quality control; Food industry and trade Quality control; Food adulteration and inspection; Baked products industry Quality control

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Zhang, Y. (2005). Product quality modeling and control based on vision inspection with an application to baking processes. (Doctoral Dissertation). Georgia Tech. Retrieved from http://hdl.handle.net/1853/6898

Chicago Manual of Style (16th Edition):

Zhang, Yingchuan. “Product quality modeling and control based on vision inspection with an application to baking processes.” 2005. Doctoral Dissertation, Georgia Tech. Accessed January 19, 2021. http://hdl.handle.net/1853/6898.

MLA Handbook (7th Edition):

Zhang, Yingchuan. “Product quality modeling and control based on vision inspection with an application to baking processes.” 2005. Web. 19 Jan 2021.

Vancouver:

Zhang Y. Product quality modeling and control based on vision inspection with an application to baking processes. [Internet] [Doctoral dissertation]. Georgia Tech; 2005. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/1853/6898.

Council of Science Editors:

Zhang Y. Product quality modeling and control based on vision inspection with an application to baking processes. [Doctoral Dissertation]. Georgia Tech; 2005. Available from: http://hdl.handle.net/1853/6898

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