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  1. 1
    Elaboración de productos de bollería

    Elaboración de productos de bollería di Gallegos Rodríguez, Rafael Gonzalo

    Pubblicazione 2012
    Testo
    eBook
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  2. 2
    Baking terms and techniques

    Baking terms and techniques

    Baking terms and techniques
    Libro
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  3. 3
    [Glosario , Fabricacin̤ de productos panificados]

    [Glosario , Fabricacin̤ de productos panificados]

    [Glosario , Fabricacin̤ de productos panificados]
    Libro
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  4. 4
    Baking terminology

    Baking terminology

    Baking terminology
    Libro
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  5. 5
    Monogrf̀ico dedicado a la historia del pan

    Monogrf̀ico dedicado a la historia del pan

    Monogrf̀ico dedicado a la historia del pan
    Libro
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  6. 6
    Pan e industria panaria , resumen

    Pan e industria panaria , resumen

    Pan e industria panaria , resumen
    Libro
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  7. 7
    El pan y su proceso de elaboracin̤

    El pan y su proceso de elaboracin̤

    El pan y su proceso de elaboracin̤
    Libro
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  8. 8
    Emission estimation technique manual , for bread manufacturing

    Emission estimation technique manual , for bread manufacturing

    Emission estimation technique manual , for bread manufacturing
    Libro
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  9. 9
    La tčnica de ultrasonido para predecir calidad del trigo en granos individuales

    La tčnica de ultrasonido para predecir calidad del trigo en granos individuales

    La tčnica de ultrasonido para predecir calidad del trigo en granos individuales
    Libro
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  10. 10
    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
    Libro
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  11. 11
    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
    Libro
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  12. 12
    Chemometric analysis of high molecular mass glutenin subunits and image data of bread crumb structure from croatian wheat cultivars

    Chemometric analysis of high molecular mass glutenin subunits and image data of bread crumb structure from croatian wheat cultivars

    Chemometric analysis of high molecular mass glutenin subunits and image data of bread crumb structure from croatian wheat cultivars
    Libro
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  13. 13
    Soluciones prc̀ticas , mezclas y harinas preparadas

    Soluciones prc̀ticas , mezclas y harinas preparadas

    Soluciones prc̀ticas , mezclas y harinas preparadas
    Libro
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  14. 14
    Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread

    Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread

    Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread
    Libro
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  15. 15
    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
    Libro
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  16. 16
    Elaboracin̤ de pan con sorgo fermentado y malteado

    Elaboracin̤ de pan con sorgo fermentado y malteado

    Elaboracin̤ de pan con sorgo fermentado y malteado
    Libro
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  17. 17
    Dairy ingredients for the baking industry

    Dairy ingredients for the baking industry

    Dairy ingredients for the baking industry
    Libro
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  18. 18
    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
    Libro
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  19. 19
    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
    Libro
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  20. 20
    Dulces beneficios de los edulcorantes alternativos en panificados

    Dulces beneficios de los edulcorantes alternativos en panificados

    Dulces beneficios de los edulcorantes alternativos en panificados
    Libro
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