Ohcanbohtosat - "Bread industry"

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  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 / Dahkki Morillo Moreno, Marysela C.

    Almmustuhtton 2006
    Fáttát: “…Bread industry.…”
    Viečča ollesdeavstta
    Artihkal
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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

    Fáttát:
    Enhancing soy-wheat breadmaking properties using physically-modified soy flour
    Girji
    Lasit oiddohiidda
    Furkejuvvon:
  3. 3
    Industria de la Panificacin̤

    Industria de la Panificacin̤

    Fáttát:
    Industria de la Panificacin̤
    Girji
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    Furkejuvvon:
  4. 4
    Refined cassava flour in bread making , a review

    Refined cassava flour in bread making , a review

    Fáttát:
    Refined cassava flour in bread making , a review
    Girji
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    Furkejuvvon:
  5. 5
    Asesora̕ tčnica en panificacin̤

    Asesora̕ tčnica en panificacin̤

    Fáttát:
    Asesora̕ tčnica en panificacin̤
    Girji
    Lasit oiddohiidda
    Furkejuvvon:
  6. 6
    Development of organic breads and confectionery

    Development of organic breads and confectionery

    Fáttát:
    Development of organic breads and confectionery
    Girji
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    Furkejuvvon:
  7. 7
    Improving the quality of gluten free products

    Improving the quality of gluten free products

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

    Baked goods production , industry report

    Fáttát:
    Baked goods production , industry report
    Girji
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    Furkejuvvon:
  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

    Fáttát:
    Usos alternativos de la harina de cebada en la industria de panificacin̤ , desarrollo de nuevos productos
    Girji
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    Furkejuvvon:
  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

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

    Fáttát:
    The effects of green tea extract on soy bread physical properties and total phenolic content
    Girji
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    Furkejuvvon:
  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

    Fáttát:
    Development of a suitable baking product for being consumed by people with coeliac disease
    Girji
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    Furkejuvvon:
  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

    Fáttát:
    Estudio experimental para la elaboracin̤ de galletas tipo cookie con adicin̤ de fibra de pulpa de madera pretratada con perx̤ido de hidrg̤eno alcalino
    Girji
    Lasit oiddohiidda
    Furkejuvvon:

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