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1
Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains
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Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains
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2
Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕
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Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕
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3
Modelling and optimisation of an industrial bread baking oven
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Modelling and optimisation of an industrial bread baking oven
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Optimization of microwave , halogen lamp baking of bread
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Optimization of microwave , halogen lamp baking of bread
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5
Wheat flour fermentation study
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Wheat flour fermentation study
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6
Mechanism of gas cell stability in bread making
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Mechanism of gas cell stability in bread making
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Biotechnological methods and modern techniques of ensuring bread quality
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Biotechnological methods and modern techniques of ensuring bread quality
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8
Efecto de las enzimas transglutaminasa y glucosa oxidasa sobre las propiedades de la masa
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Efecto de las enzimas transglutaminasa y glucosa oxidasa sobre las propiedades de la masa
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9
Elaboracin̤ de pan con sorgo fermentado y malteado
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Elaboracin̤ de pan con sorgo fermentado y malteado
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10
Dairy ingredients for the baking industry
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Dairy ingredients for the baking industry
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11
Evaluation of the additive metering system for bakery flour in a milling company
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Evaluation of the additive metering system for bakery flour in a milling company
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12
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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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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13
Dulces beneficios de los edulcorantes alternativos en panificados
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Dulces beneficios de los edulcorantes alternativos en panificados
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14
Functionality of different surfactants and ingredients in frozen dough
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Functionality of different surfactants and ingredients in frozen dough
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15
General characteristics of fresh bakers yeast
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General characteristics of fresh bakers yeast
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16
Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts
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Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts
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17
Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤
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Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤
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18
Enzymes , best friends of flours
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Enzymes , best friends of flours
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19
Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time
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Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time
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20
Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities
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Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities
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Centre for Advanced Food Research, University of Western Sydney
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