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1

Ảnh bìa

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

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2

Ảnh bìa

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

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3

Ảnh bìa

Modelling and optimisation of an industrial bread baking oven

Modelling and optimisation of an industrial bread baking oven

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4

Ảnh bìa

Optimization of microwave , halogen lamp baking of bread

Optimization of microwave , halogen lamp baking of bread

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5

Ảnh bìa

Wheat flour fermentation study

Wheat flour fermentation study

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6

Ảnh bìa

Mechanism of gas cell stability in bread making

Mechanism of gas cell stability in bread making

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7

Ảnh bìa

Biotechnological methods and modern techniques of ensuring bread quality

Biotechnological methods and modern techniques of ensuring bread quality

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8

Ảnh bìa

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

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9

Ảnh bìa

Elaboracin̤ de pan con sorgo fermentado y malteado

Elaboracin̤ de pan con sorgo fermentado y malteado

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10

Ảnh bìa

Dairy ingredients for the baking industry

Dairy ingredients for the baking industry

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11

Ảnh bìa

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

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12

Ảnh bìa

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

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13

Ảnh bìa

Dulces beneficios de los edulcorantes alternativos en panificados

Dulces beneficios de los edulcorantes alternativos en panificados

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14

Ảnh bìa

Functionality of different surfactants and ingredients in frozen dough

Functionality of different surfactants and ingredients in frozen dough

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15

Ảnh bìa

General characteristics of fresh bakers yeast

General characteristics of fresh bakers yeast

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16

Ảnh bìa

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

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17

Ảnh bìa

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

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18

Ảnh bìa

Enzymes , best friends of flours

Enzymes , best friends of flours

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19

Ảnh bìa

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

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20

Ảnh bìa

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

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