Rezultati - "Food technology"

1

Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria

Teme: “...Food technology...”
Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria

Knjiga

2

Propiedades funcionales y valor nutritivo de panes integrales con cha̕ y linaza

Teme: “...Food technology...”
Propiedades funcionales y valor nutritivo de panes integrales con cha̕ y linaza

Knjiga

3

Adjusting dough rheology

Teme: “...Food technology...”
Adjusting dough rheology

Knjiga

4

El complejo GLI-1/GLU-3 y las propiedades reolg̤icas y volumen de pan de trigos harineros

Teme: “...Food technology...”
El complejo GLI-1/GLU-3 y las propiedades reolg̤icas y volumen de pan de trigos harineros

Knjiga

5

Bacterias c̀ido lc̀ticas (BAL) silvestres colombianas presentan propiedades adecuadas para la fabricacin̤ de masa c̀ida

Teme: “...Food technology...”
Bacterias c̀ido lc̀ticas (BAL) silvestres colombianas presentan propiedades adecuadas para la fabricacin̤ de masa c̀ida

Knjiga

6

Relationship between physical properties of dough and expansion ability during breadmaking

Teme: “...Food technology...”
Relationship between physical properties of dough and expansion ability during breadmaking

Knjiga

7

Modelling and optimisation of an industrial bread baking oven

Teme: “...Food technology...”
Modelling and optimisation of an industrial bread baking oven

Knjiga

8

Wheat flour fermentation study

Teme: “...Food technology...”
Wheat flour fermentation study

Knjiga

9

Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time

Teme: “...Food technology...”
Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time

Knjiga

10

Elaboracin̤ de pan con sorgo fermentado y malteado

Teme: “...Food technology...”
Elaboracin̤ de pan con sorgo fermentado y malteado

Knjiga

11

The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins

Teme: “...Food technology...”
The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins

Knjiga

12

General characteristics of fresh bakers yeast

Teme: “...Food technology...”
General characteristics of fresh bakers yeast

Knjiga

13

Moisture transport and diffusive instability during bread Bbking

Teme: “...Food technology...”
Moisture transport and diffusive instability during bread Bbking

Knjiga

14

Optimization of microwave , halogen lamp baking of bread

Teme: “...Food technology...”
Optimization of microwave , halogen lamp baking of bread

Knjiga

15

Evaluation of the additive metering system for bakery flour in a milling company

Teme: “...Food technology...”
Evaluation of the additive metering system for bakery flour in a milling company

Knjiga

16

Control de proceso y producto en la elaboracin̤ de productos de panadera̕ congelados

Teme: “...Food technology...”
Control de proceso y producto en la elaboracin̤ de productos de panadera̕ congelados

Knjiga

17

Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy

Teme: “...Food technology...”
Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy

Knjiga

18

Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕

Teme: “...Food technology...”
Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕

Knjiga

19

Dairy ingredients for the baking industry

Teme: “...Food technology...”
Dairy ingredients for the baking industry

Knjiga

20

Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤

Teme: “...Food technology...”
Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤

Knjiga

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