41
Identification of heat and mass transfer processes in bread during baking
গ্রন্থ
44
Propiedades funcionales y valor nutritivo de panes integrales con cha̕ y linaza
গ্রন্থ
45
Steamed bread. I. Chinese steamed bread formulation and interactions
গ্রন্থ
46
Adjusting dough rheology
গ্রন্থ
50
Effects of different ovens and enzymes on quality parameters of bread
গ্রন্থ
51
Carvacrol and thymol for fresh food packaging
গ্রন্থ
53
Industria de la Panificacin̤
গ্রন্থ