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  1. 1
    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
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  2. 2
    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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  3. 3
    Identification of heat and mass transfer processes in bread during baking

    Identification of heat and mass transfer processes in bread during baking

    Identification of heat and mass transfer processes in bread during baking
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  4. 4
    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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