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1

Omslagsbillede

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

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2

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Modelling and optimisation of an industrial bread baking oven

Modelling and optimisation of an industrial bread baking oven

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3

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Wheat flour fermentation study

Wheat flour fermentation study

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4

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Mechanism of gas cell stability in bread making

Mechanism of gas cell stability in bread making

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Biotechnological methods and modern techniques of ensuring bread quality

Biotechnological methods and modern techniques of ensuring bread quality

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6

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Dairy ingredients for the baking industry

Dairy ingredients for the baking industry

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7

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Functionality of different surfactants and ingredients in frozen dough

Functionality of different surfactants and ingredients in frozen dough

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8

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General characteristics of fresh bakers yeast

General characteristics of fresh bakers yeast

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9

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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

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10

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Enzymes , best friends of flours

Enzymes , best friends of flours

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11

Omslagsbillede

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

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