Хайлтын үр дүнгүүд - "Wheat - Quality"

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

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

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

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

Soluciones prc̀ticas , mezclas y harinas preparadas

Нөхцлүүд: Soluciones prc̀ticas , mezclas y harinas preparadas

Chemometric analysis of high molecular mass glutenin subunits and image data of bread crumb structure from croatian wheat cultivars

Нөхцлүүд: Chemometric analysis of high molecular mass glutenin subunits and image data of bread crumb structure from croatian wheat cultivars

Efecto de las enzimas transglutaminasa y glucosa oxidasa sobre las propiedades de la masa

Нөхцлүүд: Efecto de las enzimas transglutaminasa y glucosa oxidasa sobre las propiedades de la masa

Dynamic height profile measurements during cake baking using different flour types

Нөхцлүүд: Dynamic height profile measurements during cake baking using different flour types

hScavenging activity of enzymatic Hydrolysates from wheat bran

Нөхцлүүд: hScavenging activity of enzymatic Hydrolysates from wheat bran

Wheat flour fermentation study

Нөхцлүүд: Wheat flour fermentation study

Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread

Нөхцлүүд: Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread

Anl̀isis de la aptitud de trigos pan para la elaboracin̤ de galletitas y bizcochuelos

Нөхцлүүд: Anl̀isis de la aptitud de trigos pan para la elaboracin̤ de galletitas y bizcochuelos

Evaluation of the additive metering system for bakery flour in a milling company

Нөхцлүүд: Evaluation of the additive metering system for bakery flour in a milling company

Caracters̕ticas objetivas y subjetivas en la evaluacin̤ de panes elaborados con harinas compuestas de trigo (Tricicum vulgare), yuca dulce (Manihot esculenta) y subproductos amilc̀...

Нөхцлүүд: Caracters̕ticas objetivas y subjetivas en la evaluacin̤ de panes elaborados con harinas compuestas de trigo (Tricicum vulgare), yuca dulce (Manihot esculenta) y subproductos amilc̀eos del maz̕ (Zea mays)