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  1. 1
    Industria de la Panificacin̤

    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

    General characteristics of fresh bakers yeast
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  3. 3
    Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts

    Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts

    Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts
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  4. 4
    Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤

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

    Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤
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  5. 5
    Enzymes , best friends of flours

    Enzymes , best friends of flours

    Enzymes , best friends of flours
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  6. 6
    Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains

    Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains

    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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  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

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

    Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities
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  9. 9
    Researches concerning temperature variation in dough during bread baking

    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

    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

    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

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