অনুসন্ধান ফলাফলগুলি

1

Dulces beneficios de los edulcorantes alternativos en panificados

বিষয়গুলি: “...Food technology...”
Dulces beneficios de los edulcorantes alternativos en panificados

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2

Functionality of different surfactants and ingredients in frozen dough

বিষয়গুলি: “...Food technology...”
Functionality of different surfactants and ingredients in frozen dough

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3

Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria

বিষয়গুলি: “...Food technology...”
Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria

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4

Propiedades funcionales y valor nutritivo de panes integrales con cha̕ y linaza

বিষয়গুলি: “...Food technology...”
Propiedades funcionales y valor nutritivo de panes integrales con cha̕ y linaza

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5

Adjusting dough rheology

বিষয়গুলি: “...Food technology...”
Adjusting dough rheology

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6

El complejo GLI-1/GLU-3 y las propiedades reolg̤icas y volumen de pan de trigos harineros

বিষয়গুলি: “...Food technology...”
El complejo GLI-1/GLU-3 y las propiedades reolg̤icas y volumen de pan de trigos harineros

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7

Bacterias c̀ido lc̀ticas (BAL) silvestres colombianas presentan propiedades adecuadas para la fabricacin̤ de masa c̀ida

বিষয়গুলি: “...Food technology...”
Bacterias c̀ido lc̀ticas (BAL) silvestres colombianas presentan propiedades adecuadas para la fabricacin̤ de masa c̀ida

গ্রন্থ

8

Relationship between physical properties of dough and expansion ability during breadmaking

বিষয়গুলি: “...Food technology...”
Relationship between physical properties of dough and expansion ability during breadmaking

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9

Modelling and optimisation of an industrial bread baking oven

বিষয়গুলি: “...Food technology...”
Modelling and optimisation of an industrial bread baking oven

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10

Wheat flour fermentation study

বিষয়গুলি: “...Food technology...”
Wheat flour fermentation study

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11

Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time

বিষয়গুলি: “...Food technology...”
Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time

গ্রন্থ

12

Elaboracin̤ de pan con sorgo fermentado y malteado

বিষয়গুলি: “...Food technology...”
Elaboracin̤ de pan con sorgo fermentado y malteado

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13

The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins

বিষয়গুলি: “...Food technology...”
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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14

General characteristics of fresh bakers yeast

বিষয়গুলি: “...Food technology...”
General characteristics of fresh bakers yeast

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15

Optimization of microwave , halogen lamp baking of bread

বিষয়গুলি: “...Food technology...”
Optimization of microwave , halogen lamp baking of bread

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16

Evaluation of the additive metering system for bakery flour in a milling company

বিষয়গুলি: “...Food technology...”
Evaluation of the additive metering system for bakery flour in a milling company

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17

Control de proceso y producto en la elaboracin̤ de productos de panadera̕ congelados

বিষয়গুলি: “...Food technology...”
Control de proceso y producto en la elaboracin̤ de productos de panadera̕ congelados

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18

Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy

বিষয়গুলি: “...Food technology...”
Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy

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19

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

বিষয়গুলি: “...Food technology...”
Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains

গ্রন্থ

20

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

বিষয়গুলি: “...Food technology...”
Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕

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