Chủ đề được đề xuất trong tìm kiếm của bạn.
Chủ đề được đề xuất trong tìm kiếm của bạn.
1
Steamed bread. I. Chinese steamed bread formulation and interactions
Sách
2
Propiedades funcionales y valor nutritivo de panes integrales con cha̕ y linaza
Sách
3
4
El complejo GLI-1/GLU-3 y las propiedades reolg̤icas y volumen de pan de trigos harineros
Sách
5
Relationship between physical properties of dough and expansion ability during breadmaking
Sách
6
Data mining bread quality and process data in a plant bakery
Sách
7
Effects of different ovens and enzymes on quality parameters of bread
Sách
8
Control de proceso y producto en la elaboracin̤ de productos de panadera̕ congelados
Sách
9
Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy
Sách
10
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)
Sách
11
Vision-based feedback control of an industrial band oven
Sách
12
Efecto de las enzimas transglutaminasa y glucosa oxidasa sobre las propiedades de la masa
Sách
13
Biotechnological methods and modern techniques of ensuring bread quality
Sách