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  1. 1
    Understanding wood chemistry changes during biopulping

    Understanding wood chemistry changes during biopulping

    Understanding wood chemistry changes during biopulping
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  2. 2
    Depolymerization of acetosolv lignin through in-situ catalytic fast pyrolysis

    Depolymerization of acetosolv lignin through in-situ catalytic fast pyrolysis

    Depolymerization of acetosolv lignin through in-situ catalytic fast pyrolysis
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  3. 3
    Selected perspective methods of research of barrier materials resistance against permeability of under interest toxic Substances

    Selected perspective methods of research of barrier materials resistance against permeability of under interest toxic Substances

    Selected perspective methods of research of barrier materials resistance against permeability of under interest toxic Substances
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  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
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  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
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  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
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  7. 7
    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
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  8. 8
    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
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  9. 9
    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
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