Ohcanbohtosat - "Bread - Quality"

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  1. 1
    Baking terms and techniques

    Baking terms and techniques

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    Baking terms and techniques
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  2. 2
    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

    Fáttát:
    Chemometric analysis of high molecular mass glutenin subunits and image data of bread crumb structure from croatian wheat cultivars
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  3. 3
    Modelos reolg̤icos aplicados a masas de trigo y maz̕

    Modelos reolg̤icos aplicados a masas de trigo y maz̕

    Fáttát:
    Modelos reolg̤icos aplicados a masas de trigo y maz̕
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  4. 4
    Refined cassava flour in bread making , a review

    Refined cassava flour in bread making , a review

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    Refined cassava flour in bread making , a review
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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

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    PCR amplification of wheat sequences from DNA extracted during milling and baking
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  6. 6
    Monogrf̀ico dedicado a la historia del pan

    Monogrf̀ico dedicado a la historia del pan

    Fáttát:
    Monogrf̀ico dedicado a la historia del pan
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  7. 7
    Steamed bread. I. Chinese steamed bread formulation and interactions

    Steamed bread. I. Chinese steamed bread formulation and interactions

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    Steamed bread. I. Chinese steamed bread formulation and interactions
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  8. 8
    El pan y su proceso de elaboracin̤

    El pan y su proceso de elaboracin̤

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    El pan y su proceso de elaboracin̤
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  9. 9
    Propiedades funcionales y valor nutritivo de panes integrales con cha̕ y linaza

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

    Fáttát:
    Propiedades funcionales y valor nutritivo de panes integrales con cha̕ y linaza
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  10. 10
    Adjusting dough rheology

    Adjusting dough rheology

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    Adjusting dough rheology
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  11. 11
    Pan e industria panaria , resumen

    Pan e industria panaria , resumen

    Fáttát:
    Pan e industria panaria , resumen
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  12. 12
    El complejo GLI-1/GLU-3 y las propiedades reolg̤icas y volumen de pan de trigos harineros

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

    Fáttát:
    El complejo GLI-1/GLU-3 y las propiedades reolg̤icas y volumen de pan de trigos harineros
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  13. 13
    La tčnica de ultrasonido para predecir calidad del trigo en granos individuales

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

    Fáttát:
    La tčnica de ultrasonido para predecir calidad del trigo en granos individuales
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  14. 14
    Bacterias c̀ido lc̀ticas (BAL) silvestres colombianas presentan propiedades adecuadas para la fabricacin̤ de masa c̀ida

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

    Fáttát:
    Bacterias c̀ido lc̀ticas (BAL) silvestres colombianas presentan propiedades adecuadas para la fabricacin̤ de masa c̀ida
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  15. 15
    Relationship between physical properties of dough and expansion ability during breadmaking

    Relationship between physical properties of dough and expansion ability during breadmaking

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    Relationship between physical properties of dough and expansion ability during breadmaking
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  16. 16
    Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products

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

    Fáttát:
    Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products
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  17. 17
    [Glosario , Fabricacin̤ de productos panificados]

    [Glosario , Fabricacin̤ de productos panificados]

    Fáttát:
    [Glosario , Fabricacin̤ de productos panificados]
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  18. 18
    Azufre y calidad de panificacin̤ de trigo para pan

    Azufre y calidad de panificacin̤ de trigo para pan

    Fáttát:
    Azufre y calidad de panificacin̤ de trigo para pan
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  19. 19
    Data mining bread quality and process data in a plant bakery

    Data mining bread quality and process data in a plant bakery

    Fáttát:
    Data mining bread quality and process data in a plant bakery
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  20. 20
    Wheat flour fermentation study

    Wheat flour fermentation study

    Fáttát:
    Wheat flour fermentation study
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