Search Results

Suggested Topics within your search.
  • Showing 1 - 12 results of 12
Refine Results
  1. 1
    Baking terminology

    Baking terminology

    Baking terminology
    Book
    Save to List
    Saved in:
  2. 2
    Anl̀isis de la aptitud de trigos pan para la elaboracin̤ de galletitas y bizcochuelos

    Anl̀isis de la aptitud de trigos pan para la elaboracin̤ de galletitas y bizcochuelos

    Anl̀isis de la aptitud de trigos pan para la elaboracin̤ de galletitas y bizcochuelos
    Book
    Save to List
    Saved in:
  3. 3
    Evaluation of the additive metering system for bakery flour in a milling company

    Evaluation of the additive metering system for bakery flour in a milling company

    Evaluation of the additive metering system for bakery flour in a milling company
    Book
    Save to List
    Saved in:
  4. 4
    The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins

    The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins

    The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins
    Book
    Save to List
    Saved in:
  5. 5
    Functionality of different surfactants and ingredients in frozen dough

    Functionality of different surfactants and ingredients in frozen dough

    Functionality of different surfactants and ingredients in frozen dough
    Book
    Save to List
    Saved in:
  6. 6
    General characteristics of fresh bakers yeast

    General characteristics of fresh bakers yeast

    General characteristics of fresh bakers yeast
    Book
    Save to List
    Saved in:
  7. 7
    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
    Book
    Save to List
    Saved in:
  8. 8
    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
    Book
    Save to List
    Saved in:
  9. 9
    Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time

    Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time

    Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time
    Book
    Save to List
    Saved in:
  10. 10
    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
    Book
    Save to List
    Saved in:
  11. 11
    Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria

    Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria

    Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria
    Book
    Save to List
    Saved in:
  12. 12
    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
    Book
    Save to List
    Saved in:

Search Tools: