Результати пошуку - "Bread - Quality"

Baking terms and techniques

Предмети: Baking terms and techniques

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

Предмети: 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

Предмети: Modelos reolg̤icos aplicados a masas de trigo y maz̕

Refined cassava flour in bread making , a review

Предмети: Refined cassava flour in bread making , a review

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

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

Monogrf̀ico dedicado a la historia del pan

Предмети: Monogrf̀ico dedicado a la historia del pan

Steamed bread. I. Chinese steamed bread formulation and interactions

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

El pan y su proceso de elaboracin̤

Предмети: El pan y su proceso de elaboracin̤

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

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

Adjusting dough rheology

Предмети: Adjusting dough rheology

Pan e industria panaria , resumen

Предмети: Pan e industria panaria , resumen

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

Предмети: 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

Предмети: 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

Предмети: 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

Предмети: 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

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

[Glosario , Fabricacin̤ de productos panificados]

Предмети: [Glosario , Fabricacin̤ de productos panificados]

Azufre y calidad de panificacin̤ de trigo para pan

Предмети: Azufre y calidad de panificacin̤ de trigo para pan

Data mining bread quality and process data in a plant bakery

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

Wheat flour fermentation study

Предмети: Wheat flour fermentation study