Proposatutako topikoa bilaketarako iradokizunak
Proposatutako topikoa bilaketarako iradokizunak
1
Elaboracin̤ de pan con sorgo fermentado y malteado
Liburua
2
General characteristics of fresh bakers yeast
Liburua
3
Evaluation of the additive metering system for bakery flour in a milling company
Liburua
4
Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕
Liburua
5
Dairy ingredients for the baking industry
Liburua
6
Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤
Liburua
7
Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities
Liburua
8
Mechanism of gas cell stability in bread making
Liburua
9
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
Liburua
10
11
Biotechnological methods and modern techniques of ensuring bread quality
Liburua