Chủ đề được đề xuất trong tìm kiếm của bạn.
Chủ đề được đề xuất trong tìm kiếm của bạn.
1
Design for bread baking temperature profiles using neural network modeling approach
Sách
2
Steamed bread. I. Chinese steamed bread formulation and interactions
Sách
3
Propiedades funcionales y valor nutritivo de panes integrales con cha̕ y linaza
Sách
4
5
Dynamic height profile measurements during cake baking using different flour types
Sách
6
El complejo GLI-1/GLU-3 y las propiedades reolg̤icas y volumen de pan de trigos harineros
Sách
7
Relationship between physical properties of dough and expansion ability during breadmaking
Sách
8
Data mining bread quality and process data in a plant bakery
Sách
9
Identification of heat and mass transfer processes in bread during baking
Sách
10
Modelling and optimisation of an industrial bread baking oven
Sách
11
Effects of different ovens and enzymes on quality parameters of bread
Sách
12
Moisture transport and diffusive instability during bread Bbking
Sách
13
Control de proceso y producto en la elaboracin̤ de productos de panadera̕ congelados
Sách
14
Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy
Sách
15
A numerical method for multi-phase heat and mass transfer inside bread during baking
Sách
16
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
17
Vision-based feedback control of an industrial band oven
Sách
18
Efecto de las enzimas transglutaminasa y glucosa oxidasa sobre las propiedades de la masa
Sách
19
Biotechnological methods and modern techniques of ensuring bread quality
Sách