Bilaketaren emaitzak

1

Azala

Baking terminology

Baking terminology

Liburua

2

Azala

Emission estimation technique manual , for bread manufacturing

Emission estimation technique manual , for bread manufacturing

Liburua

3

Azala

PCR amplification of wheat sequences from DNA extracted during milling and baking

PCR amplification of wheat sequences from DNA extracted during milling and baking

Liburua

4

Azala

Chemometric analysis of high molecular mass glutenin subunits and image data of bread crumb structure from croatian wheat cultivars

Chemometric analysis of high molecular mass glutenin subunits and image data of bread crumb structure from croatian wheat cultivars

Liburua

5

Azala

Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread

Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread

Liburua

6

Azala

Modelling and optimisation of an industrial bread baking oven

Modelling and optimisation of an industrial bread baking oven

Liburua

7

Azala

Optimization of microwave , halogen lamp baking of bread

Optimization of microwave , halogen lamp baking of bread

Liburua

8

Azala

Vision-based feedback control of an industrial band oven

Vision-based feedback control of an industrial band oven

Liburua

9

Azala

Data mining bread quality and process data in a plant bakery

Data mining bread quality and process data in a plant bakery

Liburua

10

Azala

Wheat flour fermentation study

Wheat flour fermentation study

Liburua

11

Azala

Mechanism of gas cell stability in bread making

Mechanism of gas cell stability in bread making

Liburua

12

Dynamic height profile measurements during cake baking using different flour types

Dynamic height profile measurements during cake baking using different flour types

Liburua

13

Azala

Biotechnological methods and modern techniques of ensuring bread quality

Biotechnological methods and modern techniques of ensuring bread quality

Liburua

14

Azala

Dairy ingredients for the baking industry

Dairy ingredients for the baking industry

Liburua

15

Azala

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

Liburua

16

Azala

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

Liburua

17

Azala

General characteristics of fresh bakers yeast

General characteristics of fresh bakers yeast

Liburua

18

Azala

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

Liburua

19

Azala

Enzymes , best friends of flours

Enzymes , best friends of flours

Liburua

20

Azala

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

Liburua