Risultati della ricerca

Soggetti all'interno della tua ricerca.
  • Mostra 1 - 13 risultati su 13
Raffina i risultati
  1. 1
    Diseño de un sistema de acumulación de costos para la industria panadera /

    Diseño de un sistema de acumulación de costos para la industria panadera / di Morillo Moreno, Marysela C.

    Pubblicazione 2006
    Testo
    Articolo
    Aggiungi alla lista
    Salvato in:
  2. 2
    Refined cassava flour in bread making , a review

    Refined cassava flour in bread making , a review

    Refined cassava flour in bread making , a review
    Libro
    Aggiungi alla lista
    Salvato in:
  3. 3
    Industria de la Panificacin̤

    Industria de la Panificacin̤

    Industria de la Panificacin̤
    Libro
    Aggiungi alla lista
    Salvato in:
  4. 4
    Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products

    Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products

    Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products
    Libro
    Aggiungi alla lista
    Salvato in:
  5. 5
    The effects of green tea extract on soy bread physical properties and total phenolic content

    The effects of green tea extract on soy bread physical properties and total phenolic content

    The effects of green tea extract on soy bread physical properties and total phenolic content
    Libro
    Aggiungi alla lista
    Salvato in:
  6. 6
    Enhancing soy-wheat breadmaking properties using physically-modified soy flour

    Enhancing soy-wheat breadmaking properties using physically-modified soy flour

    Enhancing soy-wheat breadmaking properties using physically-modified soy flour
    Libro
    Aggiungi alla lista
    Salvato in:
  7. 7
    Asesora̕ tčnica en panificacin̤

    Asesora̕ tčnica en panificacin̤

    Asesora̕ tčnica en panificacin̤
    Libro
    Aggiungi alla lista
    Salvato in:
  8. 8
    Usos alternativos de la harina de cebada en la industria de panificacin̤ , desarrollo de nuevos productos

    Usos alternativos de la harina de cebada en la industria de panificacin̤ , desarrollo de nuevos productos

    Usos alternativos de la harina de cebada en la industria de panificacin̤ , desarrollo de nuevos productos
    Libro
    Aggiungi alla lista
    Salvato in:
  9. 9
    Development of organic breads and confectionery

    Development of organic breads and confectionery

    Development of organic breads and confectionery
    Libro
    Aggiungi alla lista
    Salvato in:
  10. 10
    Improving the quality of gluten free products

    Improving the quality of gluten free products

    Improving the quality of gluten free products
    Libro
    Aggiungi alla lista
    Salvato in:
  11. 11
    Development of a suitable baking product for being consumed by people with coeliac disease

    Development of a suitable baking product for being consumed by people with coeliac disease

    Development of a suitable baking product for being consumed by people with coeliac disease
    Libro
    Aggiungi alla lista
    Salvato in:
  12. 12
    Estudio experimental para la elaboracin̤ de galletas tipo cookie con adicin̤ de fibra de pulpa de madera pretratada con perx̤ido de hidrg̤eno alcalino

    Estudio experimental para la elaboracin̤ de galletas tipo cookie con adicin̤ de fibra de pulpa de madera pretratada con perx̤ido de hidrg̤eno alcalino

    Estudio experimental para la elaboracin̤ de galletas tipo cookie con adicin̤ de fibra de pulpa de madera pretratada con perx̤ido de hidrg̤eno alcalino
    Libro
    Aggiungi alla lista
    Salvato in:
  13. 13
    Baked goods production , industry report

    Baked goods production , industry report

    Baked goods production , industry report
    Libro
    Aggiungi alla lista
    Salvato in:

Strumenti per la ricerca: