Arama Sonuçları - "Bread industry"

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  • Gösterilen 1 - 13 sonuçlar arası kayıtlar. 13
Sonuçları Daraltın
  1. 1
    Diseño de un sistema de acumulación de costos para la industria panadera /

    Diseño de un sistema de acumulación de costos para la industria panadera / Yazar: Morillo Moreno, Marysela C.

    Baskı/Yayın Bilgisi 2006
    Konular: “…Bread industry.…”
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  2. 2
    Enhancing soy-wheat breadmaking properties using physically-modified soy flour

    Enhancing soy-wheat breadmaking properties using physically-modified soy flour

    Konular:
    Enhancing soy-wheat breadmaking properties using physically-modified soy flour
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  3. 3
    Industria de la Panificacin̤

    Industria de la Panificacin̤

    Konular:
    Industria de la Panificacin̤
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  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
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  5. 5
    Asesora̕ tčnica en panificacin̤

    Asesora̕ tčnica en panificacin̤

    Konular:
    Asesora̕ tčnica en panificacin̤
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  6. 6
    Development of organic breads and confectionery

    Development of organic breads and confectionery

    Konular:
    Development of organic breads and confectionery
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  7. 7
    Improving the quality of gluten free products

    Improving the quality of gluten free products

    Konular:
    Improving the quality of gluten free products
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  8. 8
    Baked goods production , industry report

    Baked goods production , industry report

    Konular:
    Baked goods production , industry report
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  9. 9
    Usos alternativos de la harina de cebada en la industria de panificacin̤ , desarrollo de nuevos productos

    Usos alternativos de la harina de cebada en la industria de panificacin̤ , desarrollo de nuevos productos

    Konular:
    Usos alternativos de la harina de cebada en la industria de panificacin̤ , desarrollo de nuevos productos
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  10. 10
    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
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  11. 11
    The effects of green tea extract on soy bread physical properties and total phenolic content

    The effects of green tea extract on soy bread physical properties and total phenolic content

    Konular:
    The effects of green tea extract on soy bread physical properties and total phenolic content
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  12. 12
    Development of a suitable baking product for being consumed by people with coeliac disease

    Development of a suitable baking product for being consumed by people with coeliac disease

    Konular:
    Development of a suitable baking product for being consumed by people with coeliac disease
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  13. 13
    Estudio experimental para la elaboracin̤ de galletas tipo cookie con adicin̤ de fibra de pulpa de madera pretratada con perx̤ido de hidrg̤eno alcalino

    Estudio experimental para la elaboracin̤ de galletas tipo cookie con adicin̤ de fibra de pulpa de madera pretratada con perx̤ido de hidrg̤eno alcalino

    Konular:
    Estudio experimental para la elaboracin̤ de galletas tipo cookie con adicin̤ de fibra de pulpa de madera pretratada con perx̤ido de hidrg̤eno alcalino
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