Kết quả tìm kiếm - "Food Technology."

1

Dulces beneficios de los edulcorantes alternativos en panificados

Những chủ đề: “...Food technology...”
Dulces beneficios de los edulcorantes alternativos en panificados

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2

Functionality of different surfactants and ingredients in frozen dough

Những chủ đề: “...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

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

Sách

4

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

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

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5

Adjusting dough rheology

Những chủ đề: “...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

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

Sách

7

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

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

Sách

8

Relationship between physical properties of dough and expansion ability during breadmaking

Những chủ đề: “...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

Những chủ đề: “...Food technology...”
Modelling and optimisation of an industrial bread baking oven

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10

Wheat flour fermentation study

Những chủ đề: “...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

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

Sách

12

Elaboracin̤ de pan con sorgo fermentado y malteado

Những chủ đề: “...Food technology...”
Elaboracin̤ de pan con sorgo fermentado y malteado

Sách

13

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

Những chủ đề: “...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

Những chủ đề: “...Food technology...”
General characteristics of fresh bakers yeast

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15

Optimization of microwave , halogen lamp baking of bread

Những chủ đề: “...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

Những chủ đề: “...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

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

Sách

18

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

Những chủ đề: “...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

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

Sách

20

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

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

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