43
Separation of lactose from milk by ultrafiltration
গ্রন্থ
45
Sterilization of milk by ultrasonics
গ্রন্থ
46
Dairy ingredients for the baking industry
গ্রন্থ
47
Evaluation of the additive metering system for bakery flour in a milling company
গ্রন্থ
49
Functionality of different surfactants and ingredients in frozen dough
গ্রন্থ
51
General characteristics of fresh bakers yeast
গ্রন্থ
53
Enzymes , best friends of flours
গ্রন্থ
57
Moisture transport and diffusive instability during bread Bbking
গ্রন্থ
58
59
Adjusting dough rheology
গ্রন্থ