Bilaketaren emaitzak

1

Azala

Modelling and optimisation of an industrial bread baking oven

Modelling and optimisation of an industrial bread baking oven

Liburua

2

Azala

Optimization of microwave , halogen lamp baking of bread

Optimization of microwave , halogen lamp baking of bread

Liburua

3

Azala

Wheat flour fermentation study

Wheat flour fermentation study

Liburua

4

Azala

Mechanism of gas cell stability in bread making

Mechanism of gas cell stability in bread making

Liburua

5

Azala

Biotechnological methods and modern techniques of ensuring bread quality

Biotechnological methods and modern techniques of ensuring bread quality

Liburua

6

Azala

Dairy ingredients for the baking industry

Dairy ingredients for the baking industry

Liburua

7

Azala

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

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

Liburua

8

Azala

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

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

Liburua

9

Azala

General characteristics of fresh bakers yeast

General characteristics of fresh bakers yeast

Liburua

10

Azala

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

11

Azala

Enzymes , best friends of flours

Enzymes , best friends of flours

Liburua

12

Azala

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

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

Liburua

13

Azala

Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities

Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities

Liburua

14

Azala

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

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

Liburua

15

Azala

Adjusting dough rheology

Adjusting dough rheology

Liburua

16

Azala

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

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

Liburua

17

Azala

Relationship between physical properties of dough and expansion ability during breadmaking

Relationship between physical properties of dough and expansion ability during breadmaking

Liburua