Risultati della ricerca - "Pan - Calidad"

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  1. 1
    Baking terms and techniques

    Baking terms and techniques

    Soggetti: “...Pan - Calidad...”
    Baking terms and techniques
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  2. 2
    Modelos reolg̤icos aplicados a masas de trigo y maz̕

    Modelos reolg̤icos aplicados a masas de trigo y maz̕

    Soggetti:
    Modelos reolg̤icos aplicados a masas de trigo y maz̕
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  3. 3
    Refined cassava flour in bread making , a review

    Refined cassava flour in bread making , a review

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    Refined cassava flour in bread making , a review
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  4. 4
    PCR amplification of wheat sequences from DNA extracted during milling and baking

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

    Soggetti:
    PCR amplification of wheat sequences from DNA extracted during milling and baking
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  5. 5
    Monogrf̀ico dedicado a la historia del pan

    Monogrf̀ico dedicado a la historia del pan

    Soggetti:
    Monogrf̀ico dedicado a la historia del pan
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  6. 6
    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

    Soggetti:
    Chemometric analysis of high molecular mass glutenin subunits and image data of bread crumb structure from croatian wheat cultivars
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  7. 7
    Steamed bread. I. Chinese steamed bread formulation and interactions

    Steamed bread. I. Chinese steamed bread formulation and interactions

    Soggetti:
    Steamed bread. I. Chinese steamed bread formulation and interactions
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  8. 8
    El pan y su proceso de elaboracin̤

    El pan y su proceso de elaboracin̤

    Soggetti:
    El pan y su proceso de elaboracin̤
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  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

    Soggetti:
    Propiedades funcionales y valor nutritivo de panes integrales con cha̕ y linaza
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  10. 10
    Adjusting dough rheology

    Adjusting dough rheology

    Soggetti:
    Adjusting dough rheology
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  11. 11
    Pan e industria panaria , resumen

    Pan e industria panaria , resumen

    Soggetti:
    Pan e industria panaria , resumen
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  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

    Soggetti:
    El complejo GLI-1/GLU-3 y las propiedades reolg̤icas y volumen de pan de trigos harineros
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  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

    Soggetti:
    La tčnica de ultrasonido para predecir calidad del trigo en granos individuales
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  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

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

    Relationship between physical properties of dough and expansion ability during breadmaking

    Soggetti:
    Relationship between physical properties of dough and expansion ability during breadmaking
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  16. 16
    [Glosario , Fabricacin̤ de productos panificados]

    [Glosario , Fabricacin̤ de productos panificados]

    Soggetti:
    [Glosario , Fabricacin̤ de productos panificados]
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  17. 17
    Azufre y calidad de panificacin̤ de trigo para pan

    Azufre y calidad de panificacin̤ de trigo para pan

    Soggetti:
    Azufre y calidad de panificacin̤ de trigo para pan
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  18. 18
    Data mining bread quality and process data in a plant bakery

    Data mining bread quality and process data in a plant bakery

    Soggetti:
    Data mining bread quality and process data in a plant bakery
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  19. 19
    Wheat flour fermentation study

    Wheat flour fermentation study

    Soggetti:
    Wheat flour fermentation study
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  20. 20
    Effects of different ovens and enzymes on quality parameters of bread

    Effects of different ovens and enzymes on quality parameters of bread

    Soggetti:
    Effects of different ovens and enzymes on quality parameters of bread
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