Proposatutako topikoa bilaketarako iradokizunak
Proposatutako topikoa bilaketarako iradokizunak
1
Researches concerning temperature variation in dough during bread baking
Liburua
2
PCR amplification of wheat sequences from DNA extracted during milling and baking
Liburua
3
Design for bread baking temperature profiles using neural network modeling approach
Liburua
4
Monogrf̀ico dedicado a la historia del pan
Liburua
5
6
Chemometric analysis of high molecular mass glutenin subunits and image data of bread crumb structure from croatian wheat cultivars
Liburua
7
Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria
Liburua
8
Steamed bread. I. Chinese steamed bread formulation and interactions
Liburua
9
10
Propiedades funcionales y valor nutritivo de panes integrales con cha̕ y linaza
Liburua
11
12
13
Dynamic height profile measurements during cake baking using different flour types
Liburua
14
El complejo GLI-1/GLU-3 y las propiedades reolg̤icas y volumen de pan de trigos harineros
Liburua
15
La tčnica de ultrasonido para predecir calidad del trigo en granos individuales
Liburua
16
Bacterias c̀ido lc̀ticas (BAL) silvestres colombianas presentan propiedades adecuadas para la fabricacin̤ de masa c̀ida
Liburua
17
Relationship between physical properties of dough and expansion ability during breadmaking
Liburua
18
[Glosario , Fabricacin̤ de productos panificados]
Liburua
19
Data mining bread quality and process data in a plant bakery
Liburua
20
Azufre y calidad de panificacin̤ de trigo para pan
Liburua
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