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  1. 1
    Refined cassava flour in bread making , a review

    Refined cassava flour in bread making , a review

    Refined cassava flour in bread making , a review
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  2. 2
    El pan y su proceso de elaboracin̤

    El pan y su proceso de elaboracin̤

    El pan y su proceso de elaboracin̤
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  3. 3
    Emission estimation technique manual , for bread manufacturing

    Emission estimation technique manual , for bread manufacturing

    Emission estimation technique manual , for bread manufacturing
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  4. 4
    Azufre y calidad de panificacin̤ de trigo para pan

    Azufre y calidad de panificacin̤ de trigo para pan

    Azufre y calidad de panificacin̤ de trigo para pan
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  5. 5
    PCR amplification of wheat sequences from DNA extracted during milling and baking

    PCR amplification of wheat sequences from DNA extracted during milling and baking

    PCR amplification of wheat sequences from DNA extracted during milling and baking
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  6. 6
    Soluciones prc̀ticas , mezclas y harinas preparadas

    Soluciones prc̀ticas , mezclas y harinas preparadas

    Soluciones prc̀ticas , mezclas y harinas preparadas
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  7. 7
    Elaboracin̤ de pan con sorgo fermentado y malteado

    Elaboracin̤ de pan con sorgo fermentado y malteado

    Elaboracin̤ de pan con sorgo fermentado y malteado
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  8. 8
    Harina de los subproductos de Bactris gasipaes HBK y su uso en panificacin̤

    Harina de los subproductos de Bactris gasipaes HBK y su uso en panificacin̤

    Harina de los subproductos de Bactris gasipaes HBK y su uso en panificacin̤
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  9. 9
    Evaluacin̤ de la harina de ąme (Dioscorea alata) como potencial ingrediente en la elaboracin̤ de productos de panadera̕

    Evaluacin̤ de la harina de ąme (Dioscorea alata) como potencial ingrediente en la elaboracin̤ de productos de panadera̕

    Evaluacin̤ de la harina de ąme (Dioscorea alata) como potencial ingrediente en la elaboracin̤ de productos de panadera̕
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  10. 10
    Dairy ingredients for the baking industry

    Dairy ingredients for the baking industry

    Dairy ingredients for the baking industry
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  11. 11
    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
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  12. 12
    General characteristics of fresh bakers yeast

    General characteristics of fresh bakers yeast

    General characteristics of fresh bakers yeast
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  13. 13
    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
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  14. 14
    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
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  15. 15
    Enzymes , best friends of flours

    Enzymes , best friends of flours

    Enzymes , best friends of flours
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  16. 16
    Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains

    Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains

    Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains
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  17. 17
    Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕

    Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕

    Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕
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  18. 18
    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
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  19. 19
    Design for bread baking temperature profiles using neural network modeling approach

    Design for bread baking temperature profiles using neural network modeling approach

    Design for bread baking temperature profiles using neural network modeling approach
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  20. 20
    Construccin̤ y manejo del horno de ladrillo para panadera̕

    Construccin̤ y manejo del horno de ladrillo para panadera̕

    Construccin̤ y manejo del horno de ladrillo para panadera̕
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