Canlyniadau Chwilio

1

Delwedd Flaen

Wheat flour fermentation study

Wheat flour fermentation study

Llyfr

2

Delwedd Flaen

Mechanism of gas cell stability in bread making

Mechanism of gas cell stability in bread making

Llyfr

3

Delwedd Flaen

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

Llyfr

4

Delwedd Flaen

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

Llyfr

5

Delwedd Flaen

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

Llyfr

6

Delwedd Flaen

Improving the quality of gluten free products

Improving the quality of gluten free products

Llyfr

7

Delwedd Flaen

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

Llyfr

8

Delwedd Flaen

Packaging materials for food

Packaging materials for food

Llyfr

9

Delwedd Flaen

FlexiBake , Manufacturing Software for the Food & Beverage Industry

FlexiBake , Manufacturing Software for the Food & Beverage Industry

Llyfr

10

Delwedd Flaen

Trends in technology packaging and food packaging Japan 2006

Trends in technology packaging and food packaging Japan 2006

Llyfr

11

Delwedd Flaen

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

Llyfr

12

Delwedd Flaen

Food packaging wastes and environmental impacts

Food packaging wastes and environmental impacts

Llyfr

13

Delwedd Flaen

Ethics discussion of design for food packaging and containers

Ethics discussion of design for food packaging and containers

Llyfr

14

Delwedd Flaen

Dairy ingredients for the baking industry

Dairy ingredients for the baking industry

Llyfr

15

Delwedd Flaen

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

Llyfr

16

Delwedd Flaen

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

Llyfr

17

Delwedd Flaen

Functionality of different surfactants and ingredients in frozen dough

Functionality of different surfactants and ingredients in frozen dough

Llyfr

18

Delwedd Flaen

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

Llyfr

19

Delwedd Flaen

General characteristics of fresh bakers yeast

General characteristics of fresh bakers yeast

Llyfr

20

Delwedd Flaen

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

Llyfr

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