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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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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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General characteristics of fresh bakers yeast
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General characteristics of fresh bakers yeast
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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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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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Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities
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Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria
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Institution
VirtualPro
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Barker Robin
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Borzani Walter
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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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Figueredo Mn̤ica
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Instituto de Tecnologia do Parana
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International Commission of Agricultural and Biosystems Engineering
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Jekayinfa
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Kasetsart University
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Le Comit ̌des Fabricants de Levure de Panification (COFALEC)
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Mieres Pitre Alberto
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Monserrat Edgar
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Nakatomi Yasuo
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Strait Matthew John
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Takano Hiriyuki
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Vs̀quez Edward
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