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Library:
VirtualPro
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Suggested Topics:
Bakery equipment and supplies industry
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Food technology
AND
Techniques of production
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Library:
VirtualPro
Format:
Book
Suggested Topics:
Bakery equipment and supplies industry
AND
Food technology
AND
Techniques of production
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Suggested Topics within your search.
Suggested Topics within your search.
Bakery equipment and supplies industry
Food technology
Industria de equipos y accesorios para panadera̕
11
Ingeniera̕ de la produccin̤
11
Production engineering
11
Tčnicas de produccin̤
11
Techniques of production
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Tecnologa̕ de alimentos
11
Baking
9
Bread
9
Hornera̕
9
Pan
9
Bread - Quality
8
Pan - Calidad
8
Panificacin̤
3
Breadbaking
2
Control de la temperatura
2
Dough rheology
2
Fermentacin̤
2
Fermentacin̤ de la masa
2
Fermentation
2
Fermentation of the dough
2
Gliadinas
2
Gluteninas
2
Mathematical models
2
Modelos matemt̀icos
2
Reologa̕ de la masa
2
Temperature control
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Transferencia de calor y masa
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Alimentos congelados
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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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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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Efecto de las enzimas transglutaminasa y glucosa oxidasa sobre las propiedades de la masa
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Moisture transport and diffusive instability during bread Bbking
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Moisture transport and diffusive instability during bread Bbking
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A numerical method for multi-phase heat and mass transfer inside bread during baking
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A numerical method for multi-phase heat and mass transfer inside bread during baking
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Control de proceso y producto en la elaboracin̤ de productos de panadera̕ congelados
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Control de proceso y producto en la elaboracin̤ de productos de panadera̕ congelados
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Propiedades funcionales y valor nutritivo de panes integrales con cha̕ y linaza
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Adjusting dough rheology
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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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Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy
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El complejo GLI-1/GLU-3 y las propiedades reolg̤icas y volumen de pan de trigos harineros
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Relationship between physical properties of dough and expansion ability during breadmaking
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Institution
VirtualPro
11
Library
VirtualPro
Format
Book
Author
(Facultad de Ciencias Agropecuarias, Universidad Nacional de Cr̤doba
1
Alberdi J.
1
Barrn̤ Martn̕ez Araceli
1
Barrn̤ Martn̕ez Carmen
1
Bautista Justo Mayela
1
Bent̕ez Riquelme Ignacio
1
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Bugusu Betty A.
1
Burrington Kimberlee J.
1
Camarena Aguilar Ernesto
1
Centre for Advanced Food Research, University of Western Sydney
1
Department of Chemistry, National University of Singapore (NSU)
1
Department of Mathematics, National University of Singapore (NSU)
1
Espitia Rangel Eduardo
1
Facultad de Salud Pb͠lica y Nutricin̤, Universidad Autn̤oma de Nuevo Len̤
1
Faculty of Agricultural Sciences
1
Hamaker Bruce R.
1
Hashimoto Naoto
1
Huang H.
1
Iancu Maria Lidia
1
Japanese Society for Food Science and Technology
1
Jascanu Vasile
1
John Wiley & Sons, Inc
1
Kawai Hideki
1
Khing Song Boon
1
Len̤ Alberto
1
Lin P.
1
Martn̕ez Cruz Eliel
1
Mota Zanella Victor Da
1
Peą Bautista Roberto J.
1
Přez Gabriela
1
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