Результаты поиска - "Bread - Quality"

Baking terms and techniques

Предметы: Baking terms and techniques

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

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

Modelos reolg̤icos aplicados a masas de trigo y maz̕

Предметы: Modelos reolg̤icos aplicados a masas de trigo y maz̕

Refined cassava flour in bread making , a review

Предметы: Refined cassava flour in bread making , a review

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

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

Monogrf̀ico dedicado a la historia del pan

Предметы: Monogrf̀ico dedicado a la historia del pan

Steamed bread. I. Chinese steamed bread formulation and interactions

Предметы: Steamed bread. I. Chinese steamed bread formulation and interactions

El pan y su proceso de elaboracin̤

Предметы: El pan y su proceso de elaboracin̤

Propiedades funcionales y valor nutritivo de panes integrales con cha̕ y linaza

Предметы: Propiedades funcionales y valor nutritivo de panes integrales con cha̕ y linaza

Adjusting dough rheology

Предметы: Adjusting dough rheology

Pan e industria panaria , resumen

Предметы: Pan e industria panaria , resumen

El complejo GLI-1/GLU-3 y las propiedades reolg̤icas y volumen de pan de trigos harineros

Предметы: El complejo GLI-1/GLU-3 y las propiedades reolg̤icas y volumen de pan de trigos harineros

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

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

Bacterias c̀ido lc̀ticas (BAL) silvestres colombianas presentan propiedades adecuadas para la fabricacin̤ de masa c̀ida

Предметы: Bacterias c̀ido lc̀ticas (BAL) silvestres colombianas presentan propiedades adecuadas para la fabricacin̤ de masa c̀ida

Relationship between physical properties of dough and expansion ability during breadmaking

Предметы: Relationship between physical properties of dough and expansion ability during breadmaking

Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products

Предметы: Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products

[Glosario , Fabricacin̤ de productos panificados]

Предметы: [Glosario , Fabricacin̤ de productos panificados]

Azufre y calidad de panificacin̤ de trigo para pan

Предметы: Azufre y calidad de panificacin̤ de trigo para pan

Data mining bread quality and process data in a plant bakery

Предметы: Data mining bread quality and process data in a plant bakery

Wheat flour fermentation study

Предметы: Wheat flour fermentation study