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  1. 1

    Industria de la Panificacin̤

    Industria de la Panificacin̤
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  2. 2

    General characteristics of fresh bakers yeast

    General characteristics of fresh bakers yeast
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  3. 3
  4. 4
  5. 5

    Enzymes , best friends of flours

    Enzymes , best friends of flours
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  6. 6
  7. 7

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

    Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕
    Ном
  8. 8

    Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities

    Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities
    Ном
  9. 9

    Researches concerning temperature variation in dough during bread baking

    Researches concerning temperature variation in dough during bread baking
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  10. 10

    Mechanism of gas cell stability in bread making

    Mechanism of gas cell stability in bread making
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  11. 11

    Biotechnological methods and modern techniques of ensuring bread quality

    Biotechnological methods and modern techniques of ensuring bread quality
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  12. 12

    Panificados y productos de confitera̕ , gua̕ de aplicacin̤ de buenas prc̀ticas de manufactura

    Panificados y productos de confitera̕ , gua̕ de aplicacin̤ de buenas prc̀ticas de manufactura
    Ном