Suggested Topics within your search.
Suggested Topics within your search.
1
Understanding emulsions & how they work.
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2
Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria
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3
4
Relationship between physical properties of dough and expansion ability during breadmaking
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5
Modelling and optimisation of an industrial bread baking oven
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7
Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time
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8
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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9
General characteristics of fresh bakers yeast
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10
Moisture transport and diffusive instability during bread Bbking
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11
Optimization of microwave , halogen lamp baking of bread
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12
Evaluation of the additive metering system for bakery flour in a milling company
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13
Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy
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14
Dairy ingredients for the baking industry
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15
Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities
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16
A numerical method for multi-phase heat and mass transfer inside bread during baking
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17
Mechanism of gas cell stability in bread making
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18
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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Biotechnological methods and modern techniques of ensuring bread quality
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