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Bakery equipment and supplies industry
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Food industry and trade
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Hornera̕
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Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕
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Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕
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Wheat flour fermentation study
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Wheat flour fermentation study
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Mechanism of gas cell stability in bread making
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Mechanism of gas cell stability in bread making
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Elaboracin̤ de pan con sorgo fermentado y malteado
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Elaboracin̤ de pan con sorgo fermentado y malteado
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Dairy ingredients for the baking industry
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Dairy ingredients for the baking industry
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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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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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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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Bacterias c̀ido lc̀ticas (BAL) silvestres colombianas presentan propiedades adecuadas para la fabricacin̤ de masa c̀ida
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Institution
VirtualPro
14
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VirtualPro
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Author
<U+008a>vek Ivan
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Aller Arranz Elena
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Arendt E.
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Asociacin̤ Argentina de Microbiologa̕
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Auty M.
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Barker Robin
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Borzani Walter
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Caro Carlos A.
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Cerrutti P.
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Czech Academy of Agricultural Sciences
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Department of Food Science, University of Pretoria
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Department of Grain Science and Industry, Kansas State University (KSU)
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Department of Human Nutrition, Foods and Exercise, Virginia Polytechnic Institute and State University
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Echeverri Shirley
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Environmental Protection Agency (EPA)
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Facultad de Ingeniera̕, Universidad de Carabobo
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Facultad de Quimica Farmaceutica, Universidad de Antioquia
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Figueredo Mn̤ica
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Galvagno M. A.
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Granda Diana M.
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Hru<U+009a>kov ̀Marie
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Hugo L. F.
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Instituto de Tecnologia do Parana
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Kasetsart University
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Kennedy R.
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Keogh M. K.
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Le Comit ̌des Fabricants de Levure de Panification (COFALEC)
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Len̤ P ℓngela M.
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M<U+00fc>hlenchemie GMBH & Co
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Mieres Pitre Alberto
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