Arama Sonuçları - "Bread - Quality"

Önerilen Konular
Sonuçları Daraltın
  1. 1
    Baking terms and techniques

    Baking terms and techniques

    Konular:
    Baking terms and techniques
    Kitap
    Favorilerime ekle
    Kaydedildi:
  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

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

    Modelos reolg̤icos aplicados a masas de trigo y maz̕

    Konular:
    Modelos reolg̤icos aplicados a masas de trigo y maz̕
    Kitap
    Favorilerime ekle
    Kaydedildi:
  4. 4
    Refined cassava flour in bread making , a review

    Refined cassava flour in bread making , a review

    Konular:
    Refined cassava flour in bread making , a review
    Kitap
    Favorilerime ekle
    Kaydedildi:
  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

    Konular:
    PCR amplification of wheat sequences from DNA extracted during milling and baking
    Kitap
    Favorilerime ekle
    Kaydedildi:
  6. 6
    Monogrf̀ico dedicado a la historia del pan

    Monogrf̀ico dedicado a la historia del pan

    Konular:
    Monogrf̀ico dedicado a la historia del pan
    Kitap
    Favorilerime ekle
    Kaydedildi:
  7. 7
    Steamed bread. I. Chinese steamed bread formulation and interactions

    Steamed bread. I. Chinese steamed bread formulation and interactions

    Konular:
    Steamed bread. I. Chinese steamed bread formulation and interactions
    Kitap
    Favorilerime ekle
    Kaydedildi:
  8. 8
    El pan y su proceso de elaboracin̤

    El pan y su proceso de elaboracin̤

    Konular:
    El pan y su proceso de elaboracin̤
    Kitap
    Favorilerime ekle
    Kaydedildi:
  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

    Konular:
    Propiedades funcionales y valor nutritivo de panes integrales con cha̕ y linaza
    Kitap
    Favorilerime ekle
    Kaydedildi:
  10. 10
    Adjusting dough rheology

    Adjusting dough rheology

    Konular:
    Adjusting dough rheology
    Kitap
    Favorilerime ekle
    Kaydedildi:
  11. 11
    Pan e industria panaria , resumen

    Pan e industria panaria , resumen

    Konular:
    Pan e industria panaria , resumen
    Kitap
    Favorilerime ekle
    Kaydedildi:
  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

    Konular:
    El complejo GLI-1/GLU-3 y las propiedades reolg̤icas y volumen de pan de trigos harineros
    Kitap
    Favorilerime ekle
    Kaydedildi:
  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

    Konular:
    La tčnica de ultrasonido para predecir calidad del trigo en granos individuales
    Kitap
    Favorilerime ekle
    Kaydedildi:
  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

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

    Relationship between physical properties of dough and expansion ability during breadmaking

    Konular:
    Relationship between physical properties of dough and expansion ability during breadmaking
    Kitap
    Favorilerime ekle
    Kaydedildi:
  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

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

    [Glosario , Fabricacin̤ de productos panificados]

    Konular:
    [Glosario , Fabricacin̤ de productos panificados]
    Kitap
    Favorilerime ekle
    Kaydedildi:
  18. 18
    Azufre y calidad de panificacin̤ de trigo para pan

    Azufre y calidad de panificacin̤ de trigo para pan

    Konular:
    Azufre y calidad de panificacin̤ de trigo para pan
    Kitap
    Favorilerime ekle
    Kaydedildi:
  19. 19
    Data mining bread quality and process data in a plant bakery

    Data mining bread quality and process data in a plant bakery

    Konular:
    Data mining bread quality and process data in a plant bakery
    Kitap
    Favorilerime ekle
    Kaydedildi:
  20. 20
    Wheat flour fermentation study

    Wheat flour fermentation study

    Konular:
    Wheat flour fermentation study
    Kitap
    Favorilerime ekle
    Kaydedildi:

Arama Araçları: