Hakutulokset - "Bakery industry"

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  1. 1
    Industria de la Panificacin̤

    Industria de la Panificacin̤

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    Industria de la Panificacin̤
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  2. 2
    Researches concerning temperature variation in dough during bread baking

    Researches concerning temperature variation in dough during bread baking

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    Researches concerning temperature variation in dough during bread baking
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  3. 3
    Panificados y productos de confitera̕ , gua̕ de aplicacin̤ de buenas prc̀ticas de manufactura

    Panificados y productos de confitera̕ , gua̕ de aplicacin̤ de buenas prc̀ticas de manufactura

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    Panificados y productos de confitera̕ , gua̕ de aplicacin̤ de buenas prc̀ticas de manufactura
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  4. 4
    Gua̕ para la aplicacin̤ de un programa ARCPC en una industria de derivados de harina, Panificacin̤, bollera̕ y pastelera̕

    Gua̕ para la aplicacin̤ de un programa ARCPC en una industria de derivados de harina, Panificacin̤, bollera̕ y pastelera̕

    Aiheet: Gua̕ para la aplicacin̤ de un programa ARCPC en una industria de derivados de harina, Panificacin̤, bollera̕ y pastelera̕
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  5. 5
    Energy Efficiency Opportunities in the Bread Baking Industry

    Energy Efficiency Opportunities in the Bread Baking Industry

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    Energy Efficiency Opportunities in the Bread Baking Industry
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  6. 6
    General characteristics of fresh bakers yeast

    General characteristics of fresh bakers yeast

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    General characteristics of fresh bakers yeast
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  7. 7
    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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    Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤
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  8. 8
    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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    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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  9. 9
    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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    Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕
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  10. 10
    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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    Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities
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  11. 11
    Harinas, panes, galletas y bollos. El despegue de la calidad

    Harinas, panes, galletas y bollos. El despegue de la calidad

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    Harinas, panes, galletas y bollos. El despegue de la calidad
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  12. 12
    Mechanism of gas cell stability in bread making

    Mechanism of gas cell stability in bread making

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    Mechanism of gas cell stability in bread making
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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

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    Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts
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  14. 14
    Enzymes , best friends of flours

    Enzymes , best friends of flours

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    Enzymes , best friends of flours
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  15. 15
    Biotechnological methods and modern techniques of ensuring bread quality

    Biotechnological methods and modern techniques of ensuring bread quality

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    Biotechnological methods and modern techniques of ensuring bread quality
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