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VirtualPro
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Bibliotek:
VirtualPro
Materialtyp:
Bok
Språk:
English
Rekommenderade teman:
Food technology
OCH
Hornera̕
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Baking
19
Bread
19
Food technology
Hornera̕
Pan
19
Tecnologa̕ de alimentos
19
Bakery equipment and supplies industry
17
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Industria de equipos y accesorios para panadera̕
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Food industry and trade
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Industrias alimenticias
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Panificacin̤
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Breadbaking
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Fabricacin̤ de productos panificados
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Manufacture of bakery products
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Coccin̤ al horno
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Food microbiology
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Food yeasts
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Levadura para alimentos
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Microbiologa̕ de alimentos
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Bakery industry
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Fermentacin̤
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Fermentation
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Industria de la panadera̕
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Levadura de panadera̕
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Bread - Quality
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Fermentacin̤ de la masa
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Fermentation of the dough
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Levaduras
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Pan - Calidad
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Ingeniera̕ de la produccin̤
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1
Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains
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Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains
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2
Modelling and optimisation of an industrial bread baking oven
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Modelling and optimisation of an industrial bread baking oven
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3
Optimization of microwave , halogen lamp baking of bread
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Optimization of microwave , halogen lamp baking of bread
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4
Wheat flour fermentation study
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Wheat flour fermentation study
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Mechanism of gas cell stability in bread making
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Mechanism of gas cell stability in bread making
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Biotechnological methods and modern techniques of ensuring bread quality
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Biotechnological methods and modern techniques of ensuring bread quality
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7
Dairy ingredients for the baking industry
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Dairy ingredients for the baking industry
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8
Evaluation of the additive metering system for bakery flour in a milling company
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Evaluation of the additive metering system for bakery flour in a milling company
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9
The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins
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The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins
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10
Functionality of different surfactants and ingredients in frozen dough
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Functionality of different surfactants and ingredients in frozen dough
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11
General characteristics of fresh bakers yeast
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General characteristics of fresh bakers yeast
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12
Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts
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Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts
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13
Enzymes , best friends of flours
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Enzymes , best friends of flours
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14
Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time
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Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time
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15
Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities
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Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities
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16
Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria
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Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria
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17
Adjusting dough rheology
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Adjusting dough rheology
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18
Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy
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Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy
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Relationship between physical properties of dough and expansion ability during breadmaking
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Relationship between physical properties of dough and expansion ability during breadmaking
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<U+008a>vek Ivan
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Burrington Kimberlee J.
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Centre for Advanced Food Research, University of Western Sydney
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Czech Academy of Agricultural Sciences
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Demirekler Pinar
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Department of Food Engineering, Middle East Technical University (METU)
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Department of Grain Science and Industry, Kansas State University (KSU)
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Department of Human Nutrition, Foods and Exercise, Virginia Polytechnic Institute and State University
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Environmental Protection Agency (EPA)
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Facultad de Ingeniera̕, Universidad de Carabobo
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Faculty of Agricultural Sciences
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Figueredo Mn̤ica
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Hamaker Bruce R.
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Hashimoto Naoto
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Hru<U+009a>kov ̀Marie
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Hussain Shahzad
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Iancu Maria Lidia
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Instituto de Tecnologia do Parana
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International Commission of Agricultural and Biosystems Engineering
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Japanese Society for Food Science and Technology
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Jascanu Vasile
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John Wiley & Sons, Inc
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Kasetsart University
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