Výsledky vyhledávání

1

Obálka

Wheat flour fermentation study

Wheat flour fermentation study

Kniha

2

Obálka

Mechanism of gas cell stability in bread making

Mechanism of gas cell stability in bread making

Kniha

3

Obálka

Comparison of the effects of microbial αlfa-amylases and scalded flour on bread quality

Comparison of the effects of microbial αlfa-amylases and scalded flour on bread quality

Kniha

4

Obálka

Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products

Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products

Kniha

5

Obálka

The effects of green tea extract on soy bread physical properties and total phenolic content

The effects of green tea extract on soy bread physical properties and total phenolic content

Kniha

6

Obálka

Improving the quality of gluten free products

Improving the quality of gluten free products

Kniha

7

Obálka

Development of a suitable baking product for being consumed by people with coeliac disease

Development of a suitable baking product for being consumed by people with coeliac disease

Kniha

8

Obálka

Packaging materials for food

Packaging materials for food

Kniha

9

Obálka

FlexiBake , Manufacturing Software for the Food & Beverage Industry

FlexiBake , Manufacturing Software for the Food & Beverage Industry

Kniha

10

Obálka

Trends in technology packaging and food packaging Japan 2006

Trends in technology packaging and food packaging Japan 2006

Kniha

11

Obálka

Inhibition of listeria monocytogenes growth on frankfurters by modified atmosphere packaging and antimicrobials

Inhibition of listeria monocytogenes growth on frankfurters by modified atmosphere packaging and antimicrobials

Kniha

12

Obálka

Food packaging wastes and environmental impacts

Food packaging wastes and environmental impacts

Kniha

13

Obálka

Ethics discussion of design for food packaging and containers

Ethics discussion of design for food packaging and containers

Kniha

14

Obálka

Dairy ingredients for the baking industry

Dairy ingredients for the baking industry

Kniha

15

Obálka

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

Kniha

16

Obálka

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

Kniha

17

Obálka

Functionality of different surfactants and ingredients in frozen dough

Functionality of different surfactants and ingredients in frozen dough

Kniha

18

Obálka

Use of iron as fortificant in whole-wheat flour and in leavened flat breads in developing countries

Use of iron as fortificant in whole-wheat flour and in leavened flat breads in developing countries

Kniha

19

Obálka

General characteristics of fresh bakers yeast

General characteristics of fresh bakers yeast

Kniha

20

Obálka

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

Kniha

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