Suggested Topics within your search.
Suggested Topics within your search.
1
Bacterias c̀ido lc̀ticas (BAL) silvestres colombianas presentan propiedades adecuadas para la fabricacin̤ de masa c̀ida
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2
3
Energy Efficiency Opportunities in the Bread Baking Industry
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4
Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time
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5
Elaboracin̤ de pan con sorgo fermentado y malteado
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6
The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins
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7
General characteristics of fresh bakers yeast
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8
Anl̀isis de la aptitud de trigos pan para la elaboracin̤ de galletitas y bizcochuelos
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9
Evaluation of the additive metering system for bakery flour in a milling company
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10
Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕
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11
Dairy ingredients for the baking industry
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12
Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤
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13
Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities
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14
Mechanism of gas cell stability in bread making
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15
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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