الموضوعات المستخلصة من بحثك.
الموضوعات المستخلصة من بحثك.
1
Understanding emulsions & how they work.
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2
Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria
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3
Propiedades funcionales y valor nutritivo de panes integrales con cha̕ y linaza
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4
5
El complejo GLI-1/GLU-3 y las propiedades reolg̤icas y volumen de pan de trigos harineros
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6
Bacterias c̀ido lc̀ticas (BAL) silvestres colombianas presentan propiedades adecuadas para la fabricacin̤ de masa c̀ida
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7
Relationship between physical properties of dough and expansion ability during breadmaking
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8
Modelling and optimisation of an industrial bread baking oven
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9
10
Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time
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11
Elaboracin̤ de pan con sorgo fermentado y malteado
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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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13
General characteristics of fresh bakers yeast
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14
Moisture transport and diffusive instability during bread Bbking
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15
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
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17
Control de proceso y producto en la elaboracin̤ de productos de panadera̕ congelados
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18
Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy
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19
Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕
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20
Dairy ingredients for the baking industry
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