Rezultaty

1

Okładka

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

Książka

2

Okładka

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

Książka

3

Okładka

Modelling and optimisation of an industrial bread baking oven

Modelling and optimisation of an industrial bread baking oven

Książka

4

Okładka

Optimization of microwave , halogen lamp baking of bread

Optimization of microwave , halogen lamp baking of bread

Książka

5

Okładka

Wheat flour fermentation study

Wheat flour fermentation study

Książka

6

Okładka

Mechanism of gas cell stability in bread making

Mechanism of gas cell stability in bread making

Książka

7

Okładka

Biotechnological methods and modern techniques of ensuring bread quality

Biotechnological methods and modern techniques of ensuring bread quality

Książka

8

Okładka

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

Książka

9

Okładka

Elaboracin̤ de pan con sorgo fermentado y malteado

Elaboracin̤ de pan con sorgo fermentado y malteado

Książka

10

Okładka

Dairy ingredients for the baking industry

Dairy ingredients for the baking industry

Książka

11

Okładka

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

Książka

12

Okładka

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

Książka

13

Okładka

Dulces beneficios de los edulcorantes alternativos en panificados

Dulces beneficios de los edulcorantes alternativos en panificados

Książka

14

Okładka

Functionality of different surfactants and ingredients in frozen dough

Functionality of different surfactants and ingredients in frozen dough

Książka

15

Okładka

General characteristics of fresh bakers yeast

General characteristics of fresh bakers yeast

Książka

16

Okładka

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

Książka

17

Okładka

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

Książka

18

Okładka

Enzymes , best friends of flours

Enzymes , best friends of flours

Książka

19

Okładka

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

Książka

20

Okładka

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

Książka