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