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Bakery equipment and supplies industry
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Fabricacin̤ de productos panificados
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Coccin̤ al horno
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Mechanism of gas cell stability in bread making
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Mechanism of gas cell stability in bread making
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Biotechnological methods and modern techniques of ensuring bread quality
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Biotechnological methods and modern techniques of ensuring bread quality
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General characteristics of fresh bakers yeast
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General characteristics of fresh bakers yeast
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Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts
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Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts
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Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤
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Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤
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Enzymes , best friends of flours
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Enzymes , best friends of flours
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Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities
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Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities
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Asociacin̤ Argentina de Microbiologa̕
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Barker Robin
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Department of Grain Science and Industry, Kansas State University (KSU)
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Galvagno M. A.
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Iancu Maria Lidia
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Jascanu Vasile
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Kasetsart University
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Le Comit ̌des Fabricants de Levure de Panification (COFALEC)
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M<U+00fc>hlenchemie GMBH & Co
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Nakatomi Yasuo
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Popper Lutz
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Singh Sroan Baninder
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Takano Hiriyuki
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Williamson Maresa
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