Canlyniadau Chwilio

1

Delwedd Flaen

Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains

Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains

Llyfr

2

Delwedd Flaen

Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕

Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕

Llyfr

3

Delwedd Flaen

Modelling and optimisation of an industrial bread baking oven

Modelling and optimisation of an industrial bread baking oven

Llyfr

4

Delwedd Flaen

Optimization of microwave , halogen lamp baking of bread

Optimization of microwave , halogen lamp baking of bread

Llyfr

5

Delwedd Flaen

Wheat flour fermentation study

Wheat flour fermentation study

Llyfr

6

Delwedd Flaen

Mechanism of gas cell stability in bread making

Mechanism of gas cell stability in bread making

Llyfr

7

Delwedd Flaen

Biotechnological methods and modern techniques of ensuring bread quality

Biotechnological methods and modern techniques of ensuring bread quality

Llyfr

8

Delwedd Flaen

Efecto de las enzimas transglutaminasa y glucosa oxidasa sobre las propiedades de la masa

Efecto de las enzimas transglutaminasa y glucosa oxidasa sobre las propiedades de la masa

Llyfr

9

Delwedd Flaen

Elaboracin̤ de pan con sorgo fermentado y malteado

Elaboracin̤ de pan con sorgo fermentado y malteado

Llyfr

10

Delwedd Flaen

Dairy ingredients for the baking industry

Dairy ingredients for the baking industry

Llyfr

11

Delwedd Flaen

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

Llyfr

12

Delwedd Flaen

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

Llyfr

13

Delwedd Flaen

Dulces beneficios de los edulcorantes alternativos en panificados

Dulces beneficios de los edulcorantes alternativos en panificados

Llyfr

14

Delwedd Flaen

Functionality of different surfactants and ingredients in frozen dough

Functionality of different surfactants and ingredients in frozen dough

Llyfr

15

Delwedd Flaen

General characteristics of fresh bakers yeast

General characteristics of fresh bakers yeast

Llyfr

16

Delwedd Flaen

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

Llyfr

17

Delwedd Flaen

Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤

Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤

Llyfr

18

Delwedd Flaen

Enzymes , best friends of flours

Enzymes , best friends of flours

Llyfr

19

Delwedd Flaen

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

Llyfr

20

Delwedd Flaen

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

Llyfr