Resultados de búsqueda - "Food Technology."

1

Dulces beneficios de los edulcorantes alternativos en panificados

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

Libro

2

Functionality of different surfactants and ingredients in frozen dough

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

Libro

3

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

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

Libro

4

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

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

Libro

5

Adjusting dough rheology

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

Libro

6

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

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

Libro

7

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

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

Libro

8

Relationship between physical properties of dough and expansion ability during breadmaking

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

Libro

9

Modelling and optimisation of an industrial bread baking oven

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

Libro

10

Wheat flour fermentation study

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

Libro

11

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

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

Libro

12

Elaboracin̤ de pan con sorgo fermentado y malteado

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

Libro

13

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

Materias: “...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

Libro

14

General characteristics of fresh bakers yeast

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

Libro

15

Optimization of microwave , halogen lamp baking of bread

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

Libro

16

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

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

Libro

17

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

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

Libro

18

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

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

Libro

19

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

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

Libro

20

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

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

Libro

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