Temes suggerits dins de la cerca
Temes suggerits dins de la cerca
1
Design for bread baking temperature profiles using neural network modeling approach
Llibre
2
Steamed bread. I. Chinese steamed bread formulation and interactions
Llibre
3
Propiedades funcionales y valor nutritivo de panes integrales con cha̕ y linaza
Llibre
4
5
Dynamic height profile measurements during cake baking using different flour types
Llibre
6
El complejo GLI-1/GLU-3 y las propiedades reolg̤icas y volumen de pan de trigos harineros
Llibre
7
Relationship between physical properties of dough and expansion ability during breadmaking
Llibre
8
Data mining bread quality and process data in a plant bakery
Llibre
9
Identification of heat and mass transfer processes in bread during baking
Llibre
10
Modelling and optimisation of an industrial bread baking oven
Llibre
11
Moisture transport and diffusive instability during bread Bbking
Llibre
12
Control de proceso y producto en la elaboracin̤ de productos de panadera̕ congelados
Llibre
13
Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy
Llibre
14
A numerical method for multi-phase heat and mass transfer inside bread during baking
Llibre
15
Caracters̕ticas objetivas y subjetivas en la evaluacin̤ de panes elaborados con harinas compuestas de trigo (Tricicum vulgare), yuca dulce (Manihot esculenta) y subproductos amilc̀eos del maz̕ (Zea mays)
Llibre
16
Vision-based feedback control of an industrial band oven
Llibre
17
Efecto de las enzimas transglutaminasa y glucosa oxidasa sobre las propiedades de la masa
Llibre
18
Biotechnological methods and modern techniques of ensuring bread quality
Llibre