Pynciau a Argymhellir O fewn eich chwiliad
Pynciau a Argymhellir O fewn eich chwiliad
1
Design for bread baking temperature profiles using neural network modeling approach
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2
Steamed bread. I. Chinese steamed bread formulation and interactions
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3
Propiedades funcionales y valor nutritivo de panes integrales con cha̕ y linaza
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4
5
Dynamic height profile measurements during cake baking using different flour types
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6
El complejo GLI-1/GLU-3 y las propiedades reolg̤icas y volumen de pan de trigos harineros
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7
Relationship between physical properties of dough and expansion ability during breadmaking
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8
Data mining bread quality and process data in a plant bakery
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9
Identification of heat and mass transfer processes in bread during baking
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10
Modelling and optimisation of an industrial bread baking oven
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11
Moisture transport and diffusive instability during bread Bbking
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12
Control de proceso y producto en la elaboracin̤ de productos de panadera̕ congelados
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13
Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy
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14
A numerical method for multi-phase heat and mass transfer inside bread during baking
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15
Caracters̕ticas objetivas y subjetivas en la evaluacin̤ de panes elaborados con harinas compuestas de trigo (Tricicum vulgare), yuca dulce (Manihot esculenta) y subproductos amilc̀eos del maz̕ (Zea mays)
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16
Vision-based feedback control of an industrial band oven
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17
Efecto de las enzimas transglutaminasa y glucosa oxidasa sobre las propiedades de la masa
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18
Biotechnological methods and modern techniques of ensuring bread quality
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