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Materialtyp:
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Rekommenderade teman:
Food technology
OCH
Baking
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Baking
Bread
28
Food technology
Hornera̕
28
Pan
28
Tecnologa̕ de alimentos
28
Bakery equipment and supplies industry
25
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Industria de equipos y accesorios para panadera̕
25
Food industry and trade
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Industrias alimenticias
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Panificacin̤
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Breadbaking
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Bread - Quality
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Fabricacin̤ de productos panificados
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Manufacture of bakery products
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Pan - Calidad
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Food microbiology
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Food yeasts
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Levadura para alimentos
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Microbiologa̕ de alimentos
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Fermentacin̤
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Fermentation
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Bakery industry
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Coccin̤ al horno
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Industria de la panadera̕
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Ingeniera̕ de la produccin̤
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Levadura de panadera̕
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Production engineering
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Tčnicas de produccin̤
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Techniques of production
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Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains
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Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains
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Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕
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Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕
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Modelling and optimisation of an industrial bread baking oven
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Modelling and optimisation of an industrial bread baking oven
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Optimization of microwave , halogen lamp baking of bread
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Optimization of microwave , halogen lamp baking of bread
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Wheat flour fermentation study
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Wheat flour fermentation study
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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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Efecto de las enzimas transglutaminasa y glucosa oxidasa sobre las propiedades de la masa
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Efecto de las enzimas transglutaminasa y glucosa oxidasa sobre las propiedades de la masa
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Elaboracin̤ de pan con sorgo fermentado y malteado
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Elaboracin̤ de pan con sorgo fermentado y malteado
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Dairy ingredients for the baking industry
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Dairy ingredients for the baking industry
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11
Evaluation of the additive metering system for bakery flour in a milling company
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Evaluation of the additive metering system for bakery flour in a milling company
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12
The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins
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The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins
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Dulces beneficios de los edulcorantes alternativos en panificados
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Dulces beneficios de los edulcorantes alternativos en panificados
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Functionality of different surfactants and ingredients in frozen dough
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Functionality of different surfactants and ingredients in frozen dough
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15
General characteristics of fresh bakers yeast
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General characteristics of fresh bakers yeast
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16
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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19
Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time
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Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time
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20
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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Materialtyp
Bok
Upphovsman
(Facultad de Ciencias Agropecuarias, Universidad Nacional de Cr̤doba
1
<U+008a>vek Ivan
1
Alberdi J.
1
Aller Arranz Elena
1
Arendt E.
1
Ashgar Ali
1
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Asociacin̤ Argentina de Microbiologa̕
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Auty M.
1
Barker Robin
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Barrn̤ Martn̕ez Araceli
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Barrn̤ Martn̕ez Carmen
1
Bautista Justo Mayela
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Bent̕ez Riquelme Ignacio
1
Borzani Walter
1
Bugusu Betty A.
1
Burrington Kimberlee J.
1
Camarena Aguilar Ernesto
1
Caro Carlos A.
1
Centre for Advanced Food Research, University of Western Sydney
1
Cerrutti P.
1
Czech Academy of Agricultural Sciences
1
Demirekler Pinar
1
Department of Food Engineering, Middle East Technical University (METU)
1
Department of Food Science, University of Pretoria
1
Department of Grain Science and Industry, Kansas State University (KSU)
1
Department of Human Nutrition, Foods and Exercise, Virginia Polytechnic Institute and State University
1
Echeverri Shirley
1
Environmental Protection Agency (EPA)
1
Espitia Rangel Eduardo
1
Facultad de Ingeniera̕, Universidad de Carabobo
1
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