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Mostrando 1 - 20 Resultados de 436 Para Buscar '"pizza"', tiempo de consulta: 0.87s Limitar resultados
  1. 1
    por Drake, Matthew
    Publicado 2014
    Enlace del recurso
    Pizza Station
  2. 2
    por Brice, Maximilien
    Publicado 2016
    “…HIGGS Pizza day…”
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    HIGGS Pizza day
  3. 3
    “…The soft texture of the pizza crust rim is generated by baking at a high temperature for a short period in a stone oven. …”
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    Online Artículo Texto
    Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza Crust
  4. 4
    por Morowitz, Harold J.
    Publicado 1995
    Libro
    Termodinámica de la Pizza : la ciencia y la vida cotidiana
  5. 5
    por Stefania Pandolfi
    Publicado 2016
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    Higgs Boson Pizza Day
  6. 6
    “…In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and traditional wheat-based pizza. …”
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    Online Artículo Texto
    Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants
  7. 7
    por Gómez Borrero, Paloma
    Publicado 1991
    Libro
    Pasta, pizza y mucho más
  8. 8
    “…The phenotype of these lines, caused by an overexpression of a putative acyltransferase gene PIZZA (PIZ), was partly rescued by supplying exogenous brassinolide (BL) and castasterone (CS), indicating that endogenous BR levels are rate-limiting for the growth of PIZ overexpression lines. …”
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    Online Artículo Texto
    Arabidopsis PIZZA Has the Capacity to Acylate Brassinosteroids
  9. 9
    “…Pizza2, a truncated form that consists of a double tandem repeat, self-assembles into a trimer reconstructing the same propeller architecture as Pizza6. …”
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    Online Artículo Texto
    Molecular assemblies built with the artificial protein Pizza
  10. 10
    por Caraban Gonzalez, Noemi
    Publicado 2016
    “…Higgs boson pizza day at Rest1 | 4 July 2016…”
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    Higgs boson pizza day | 4 July 2016
  11. 11
    “…The pore size of the pizza base was decreased while the pore density was increased as the whole wheat flour content was raised within the bread. …”
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    Online Artículo Texto
    Analysis of the Physical and Structure Characteristics of Reformulated Pizza Bread
  12. 12
    “…BACKGROUND AND OBJECTIVE: Approximately 20% of US children and adolescents consume pizza on any given day; and pizza intake is associated with higher intakes of energy, sodium, and saturated fat. …”
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    Online Artículo Texto
    Modeled Dietary Impact of Pizza Reformulations in US Children and Adolescents
  13. 13
    “…ABSTRACT: Neapolitan pizza, a renowned Italian food recognized as one of the traditional specialties guaranteed (TSG) by European Commission Regulation no. 97/2010, should be exclusively baked in wood‐fired ovens for approximately 90 s. …”
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    Online Artículo Texto
    Performance characterization of a traditional wood‐fired pizza oven
  14. 14
    Publicado 2016
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    Higgs boson pizza day | 4 July 2016 | Restaurant 1
  15. 15
    “…To our knowledge, no studies so far have investigated the role of pizza and its ingredients in modulating disease activity in rheumatoid arthritis (RA). …”
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    Online Artículo Texto
    Does Pizza Consumption Favor an Improved Disease Activity in Rheumatoid Arthritis?
  16. 16
    por Knight, Abigail S.
    Publicado 2020
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    Online Artículo Texto
    Sci-athon: Promoting Interdisciplinary Science and Peer Learning with Adrenaline and Pizza
  17. 17
    “…The aim of this work was to develop a functional pizza base, produced in the Neapolitan style, exploiting the beneficial properties of jujube. …”
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    Online Artículo Texto
    Development of Functional Pizza Base Enriched with Jujube (Ziziphus jujuba) Powder
  18. 18
    “…Since heat transfer during pizza baking is not at all uniform, the main aim of this work was to analyze the phenomenology of Neapolitan pizza baking in a pilot-scale wood-fired pizza oven operating in quasi steady-state conditions. …”
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    Online Artículo Texto
    Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven
  19. 19
    “…Pizza being the most popular food worldwide, quality and sensory appeal are important considerations during its modification effort. …”
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    Online Artículo Texto
    The impact of using chickpea flour and dried carp fish powder on pizza quality
  20. 20
    “…To span a broad spectrum of baked products (sweet and savory, biologically and chemically leavened, dairy or water based, oven or surface baked, batter or dough, etc.), pilot commercial pizza crust and pancake formulations incorporating acid whey as a functional ingredient were developed. …”
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    Online Artículo Texto
    Yogurt Acid Whey Utilization for Production of Baked Goods: Pancakes and Pizza Crust
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