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  1. 1
    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
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  2. 2
    Dairy ingredients for the baking industry

    Dairy ingredients for the baking industry

    Dairy ingredients for the baking industry
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  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
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  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
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