Resultados da busca - "Food Technology."

1

Dulces beneficios de los edulcorantes alternativos en panificados

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

Livro

2

Functionality of different surfactants and ingredients in frozen dough

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

Livro

3

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

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

Livro

4

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

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

Livro

5

Adjusting dough rheology

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

Livro

6

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

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

Livro

7

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

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

Livro

8

Relationship between physical properties of dough and expansion ability during breadmaking

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

Livro

9

Modelling and optimisation of an industrial bread baking oven

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

Livro

10

Wheat flour fermentation study

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

Livro

11

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

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

Livro

12

Elaboracin̤ de pan con sorgo fermentado y malteado

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

Livro

13

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

Assuntos: “...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

Livro

14

General characteristics of fresh bakers yeast

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

Livro

15

Optimization of microwave , halogen lamp baking of bread

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

Livro

16

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

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

Livro

17

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

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

Livro

18

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

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

Livro

19

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

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

Livro

20

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

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

Livro

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