2
Mechanism of gas cell stability in bread making
গ্রন্থ
3
Biotechnological methods and modern techniques of ensuring bread quality
গ্রন্থ
4
Elaboracin̤ de pan con sorgo fermentado y malteado
গ্রন্থ
5
Dairy ingredients for the baking industry
গ্রন্থ
6
General characteristics of fresh bakers yeast
গ্রন্থ
9
Enzymes , best friends of flours
গ্রন্থ