Search Results - Belz, Markus C.E

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  1. 1
    Impact of Salt Reduction in Bread: A Review

    Impact of Salt Reduction in Bread: A Review by Belz, Markus C.E, Ryan, Liam A.M, Arendt, Elke K

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  2. 2
    The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread

    The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread by Belz, Markus C. E., Mairinger, Regina, Zannini, Emanuele, Ryan, Liam A. M., Cashman, Kevin D., Arendt, Elke K.

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  3. 3
    Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1

    Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1 by Belz, Markus C.E., Axel, Claudia, Arendt, Elke K., Lynch, Kieran M., Brosnan, Brid, Sheehan, Elizabeth M., Coffey, Aidan, Zannini, Emanuele

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  4. 4
    Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads

    Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads by Horstmann, Stefan W, Belz, Markus C E, Heitmann, Mareile, Zannini, Emanuele, Arendt, Elke K

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  5. 5
    Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread

    Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread by Belz, Markus C E, Axel, Claudia, Beauchamp, Jonathan, Zannini, Emanuele, Arendt, Elke K, Czerny, Michael

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  6. 6
    Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology

    Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology by Silow, Christoph, Zannini, Emanuele, Axel, Claudia, Belz, Markus C E, Arendt, Elke K

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