Rezultati

Design of hybrid layouts for large size facility layout problem

Design of hybrid layouts for large size facility layout problem

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

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

Facility layout using layout modules

Facility layout using layout modules

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

Evaluacin̤ de la distancia recorrida en el proceso de produccin̤ en distribuciones funcionales disgregadas

Evaluacin̤ de la distancia recorrida en el proceso de produccin̤ en distribuciones funcionales disgregadas

Soluciones prc̀ticas , mezclas y harinas preparadas

Soluciones prc̀ticas , mezclas y harinas preparadas

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

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

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

Elaboracin̤ de pan con sorgo fermentado y malteado

Elaboracin̤ de pan con sorgo fermentado y malteado

Metodologa̕s para la resolucin̤ de problemas de distribucin̤ de planta

Metodologa̕s para la resolucin̤ de problemas de distribucin̤ de planta

Harina de los subproductos de Bactris gasipaes HBK y su uso en panificacin̤

Harina de los subproductos de Bactris gasipaes HBK y su uso en panificacin̤

Facility layout problem (FLP) and intelligent techniques , a survey

Facility layout problem (FLP) and intelligent techniques , a survey

Healthy baking with soy ingredients

Healthy baking with soy ingredients

Evaluacin̤ de la harina de ąme (Dioscorea alata) como potencial ingrediente en la elaboracin̤ de productos de panadera̕

Evaluacin̤ de la harina de ąme (Dioscorea alata) como potencial ingrediente en la elaboracin̤ de productos de panadera̕

Dairy ingredients for the baking industry

Dairy ingredients for the baking industry

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

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

The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins

The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins

Dulces beneficios de los edulcorantes alternativos en panificados

Dulces beneficios de los edulcorantes alternativos en panificados

Functionality of different surfactants and ingredients in frozen dough

Functionality of different surfactants and ingredients in frozen dough

Use of iron as fortificant in whole-wheat flour and in leavened flat breads in developing countries

Use of iron as fortificant in whole-wheat flour and in leavened flat breads in developing countries