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Bakery industry
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Bakery yeast
Baking
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Bread
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Breadbaking
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Fabricacin̤ de productos panificados
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Fermentacin̤
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Fermentation
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Food microbiology
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Hornera̕
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Microbiologa̕ de alimentos
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Panificacin̤
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Fermentacin̤ de la masa
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Fermentation of the dough
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Food industry and trade
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Industrias alimenticias
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Yeast
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Catalytic molecules
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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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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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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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Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤
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Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤
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Enzymes , best friends of flours
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Asociacin̤ Argentina de Microbiologa̕
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Cerrutti P.
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Galvagno M. A.
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Kasetsart University
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Le Comit ̌des Fabricants de Levure de Panification (COFALEC)
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M<U+00fc>hlenchemie GMBH & Co
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Nakatomi Yasuo
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Popper Lutz
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T<U+00fc>rkel Sezai
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Takano Hiriyuki
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The Scientific & Technological Research Council of Turkey (T<U+00dc>BITAK)
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Turgut T<U+00fc>lay
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Wongkhalaung Chakamas
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