Arama Sonuçları - "Food Technology."

1

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

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

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2

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

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

Kitap

3

Adjusting dough rheology

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

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4

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

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

Kitap

5

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

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

Kitap

6

Relationship between physical properties of dough and expansion ability during breadmaking

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

Kitap

7

Modelling and optimisation of an industrial bread baking oven

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

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8

Wheat flour fermentation study

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

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9

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

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

Kitap

10

Elaboracin̤ de pan con sorgo fermentado y malteado

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

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11

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

Konular: “...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

Kitap

12

General characteristics of fresh bakers yeast

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

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13

Moisture transport and diffusive instability during bread Bbking

Konular: “...Food technology...”
Moisture transport and diffusive instability during bread Bbking

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14

Optimization of microwave , halogen lamp baking of bread

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

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15

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

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

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16

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

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

Kitap

17

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

Konular: “...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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18

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

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

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19

Dairy ingredients for the baking industry

Konular: “...Food technology...”
Dairy ingredients for the baking industry

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20

Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤

Konular: “...Food technology...”
Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤

Kitap

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