Risultati della ricerca - "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 / di Morillo Moreno, Marysela C.

    Pubblicazione 2006
    Soggetti: “...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

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

    Industria de la Panificacin̤

    Soggetti:
    Industria de la Panificacin̤
    Libro
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  4. 4
    Refined cassava flour in bread making , a review

    Refined cassava flour in bread making , a review

    Soggetti:
    Refined cassava flour in bread making , a review
    Libro
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  5. 5
    Asesora̕ tčnica en panificacin̤

    Asesora̕ tčnica en panificacin̤

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

    Development of organic breads and confectionery

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

    Improving the quality of gluten free products

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

    Baked goods production , industry report

    Soggetti:
    Baked goods production , industry report
    Libro
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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

    Soggetti:
    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

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

    Soggetti:
    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

    Soggetti:
    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

    Soggetti:
    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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