Hakutulokset

1

Kansikuva

Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains

Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains

Kirja

2

Kansikuva

Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕

Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕

Kirja

3

Kansikuva

Modelling and optimisation of an industrial bread baking oven

Modelling and optimisation of an industrial bread baking oven

Kirja

4

Kansikuva

Optimization of microwave , halogen lamp baking of bread

Optimization of microwave , halogen lamp baking of bread

Kirja

5

Kansikuva

Wheat flour fermentation study

Wheat flour fermentation study

Kirja

6

Kansikuva

Mechanism of gas cell stability in bread making

Mechanism of gas cell stability in bread making

Kirja

7

Kansikuva

Biotechnological methods and modern techniques of ensuring bread quality

Biotechnological methods and modern techniques of ensuring bread quality

Kirja

8

Kansikuva

Efecto de las enzimas transglutaminasa y glucosa oxidasa sobre las propiedades de la masa

Efecto de las enzimas transglutaminasa y glucosa oxidasa sobre las propiedades de la masa

Kirja

9

Kansikuva

Elaboracin̤ de pan con sorgo fermentado y malteado

Elaboracin̤ de pan con sorgo fermentado y malteado

Kirja

10

Kansikuva

Dairy ingredients for the baking industry

Dairy ingredients for the baking industry

Kirja

11

Kansikuva

Evaluation of the additive metering system for bakery flour in a milling company

Evaluation of the additive metering system for bakery flour in a milling company

Kirja

12

Kansikuva

The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins

The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins

Kirja

13

Kansikuva

Dulces beneficios de los edulcorantes alternativos en panificados

Dulces beneficios de los edulcorantes alternativos en panificados

Kirja

14

Kansikuva

Functionality of different surfactants and ingredients in frozen dough

Functionality of different surfactants and ingredients in frozen dough

Kirja

15

Kansikuva

General characteristics of fresh bakers yeast

General characteristics of fresh bakers yeast

Kirja

16

Kansikuva

Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts

Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts

Kirja

17

Kansikuva

Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤

Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤

Kirja

18

Kansikuva

Enzymes , best friends of flours

Enzymes , best friends of flours

Kirja

19

Kansikuva

Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time

Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time

Kirja

20

Kansikuva

Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities

Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities

Kirja