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Evaluation of the additive metering system for bakery flour in a milling company
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Evaluation of the additive metering system for bakery flour in a milling company
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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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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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Functionality of different surfactants and ingredients in frozen dough
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Functionality of different surfactants and ingredients in frozen dough
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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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Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time
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Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time
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Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities
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Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities
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Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria
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Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria
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