Ohcanbohtosat - "Hornera̕"

Fáddáevttohusat
Aiddostahte ozu
  1. 1
    Baking terms and techniques

    Baking terms and techniques

    Fáttát:
    Baking terms and techniques
    Girji
    Lasit oiddohiidda
    Furkejuvvon:
  2. 2
    Researches concerning temperature variation in dough during bread baking

    Researches concerning temperature variation in dough during bread baking

    Fáttát:
    Researches concerning temperature variation in dough during bread baking
    Girji
    Lasit oiddohiidda
    Furkejuvvon:
  3. 3
    PCR amplification of wheat sequences from DNA extracted during milling and baking

    PCR amplification of wheat sequences from DNA extracted during milling and baking

    Fáttát:
    PCR amplification of wheat sequences from DNA extracted during milling and baking
    Girji
    Lasit oiddohiidda
    Furkejuvvon:
  4. 4
    Monogrf̀ico dedicado a la historia del pan

    Monogrf̀ico dedicado a la historia del pan

    Fáttát:
    Monogrf̀ico dedicado a la historia del pan
    Girji
    Lasit oiddohiidda
    Furkejuvvon:
  5. 5
    Dulces beneficios de los edulcorantes alternativos en panificados

    Dulces beneficios de los edulcorantes alternativos en panificados

    Fáttát: Dulces beneficios de los edulcorantes alternativos en panificados
    Girji
    Lasit oiddohiidda
    Furkejuvvon:
  6. 6
    Baking terminology

    Baking terminology

    Fáttát:
    Baking terminology
    Girji
    Lasit oiddohiidda
    Furkejuvvon:
  7. 7
    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
    Girji
    Lasit oiddohiidda
    Furkejuvvon:
  8. 8
    Functionality of different surfactants and ingredients in frozen dough

    Functionality of different surfactants and ingredients in frozen dough

    Fáttát: “…Hornera̕…”
    Functionality of different surfactants and ingredients in frozen dough
    Girji
    Lasit oiddohiidda
    Furkejuvvon:
  9. 9
    Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria

    Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria

    Fáttát:
    Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria
    Girji
    Lasit oiddohiidda
    Furkejuvvon:
  10. 10
    Steamed bread. I. Chinese steamed bread formulation and interactions

    Steamed bread. I. Chinese steamed bread formulation and interactions

    Fáttát:
    Steamed bread. I. Chinese steamed bread formulation and interactions
    Girji
    Lasit oiddohiidda
    Furkejuvvon:
  11. 11
    El pan y su proceso de elaboracin̤

    El pan y su proceso de elaboracin̤

    Fáttát:
    El pan y su proceso de elaboracin̤
    Girji
    Lasit oiddohiidda
    Furkejuvvon:
  12. 12
    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
    Girji
    Lasit oiddohiidda
    Furkejuvvon:
  13. 13
    Adjusting dough rheology

    Adjusting dough rheology

    Fáttát:
    Adjusting dough rheology
    Girji
    Lasit oiddohiidda
    Furkejuvvon:
  14. 14
    Pan e industria panaria , resumen

    Pan e industria panaria , resumen

    Fáttát:
    Pan e industria panaria , resumen
    Girji
    Lasit oiddohiidda
    Furkejuvvon:
  15. 15
    Dynamic height profile measurements during cake baking using different flour types

    Dynamic height profile measurements during cake baking using different flour types

    Fáttát:
    Dynamic height profile measurements during cake baking using different flour types
    Girji
    Lasit oiddohiidda
    Furkejuvvon:
  16. 16
    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
    Girji
    Lasit oiddohiidda
    Furkejuvvon:
  17. 17
    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
    Girji
    Lasit oiddohiidda
    Furkejuvvon:
  18. 18
    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
    Girji
    Lasit oiddohiidda
    Furkejuvvon:
  19. 19
    Relationship between physical properties of dough and expansion ability during breadmaking

    Relationship between physical properties of dough and expansion ability during breadmaking

    Fáttát:
    Relationship between physical properties of dough and expansion ability during breadmaking
    Girji
    Lasit oiddohiidda
    Furkejuvvon:
  20. 20
    [Glosario , Fabricacin̤ de productos panificados]

    [Glosario , Fabricacin̤ de productos panificados]

    Fáttát:
    [Glosario , Fabricacin̤ de productos panificados]
    Girji
    Lasit oiddohiidda
    Furkejuvvon:

Ohcanreaiddut: