Ads
-
Related paper
- Formation of Whipped Yeast-Free Bread Crumb with Intensive Microwave Convective Baking
- Microwave-Convective Processing of Whipped Bread: Mathematical Modeling
- NEW YEAST STRAIN IN BAKING INDUSTRY
- Use of animal origin protein concentrates in bread baking
- CHANGES IN BAKING AND SENSORY PROPERTIES OF WHEAT BREAD AND MUFFINS WITH THE ADDITION OF GRAPES
- Technological aspects of managing the structural and mechanical properties of wheat bread crumb
- The Comparison Synthesis of CdWO4 Ceramics Generated by Solvent Free Microwave Combustion and Solvothermal Microwave Route
- STUDY OF BIOLOGICAL ACTIVITY OF MICROBIAL STARTER CULTURES IN BAKING UNLEAVENED BREAD WITH HIGH DRY PROPERTIES
- Evaluation of the Effect of Hexose Oxidase on the Bread Baking Properties of Flour from Three Kenyan Wheat Varieties
- THE METHOD OF FORMING THE STRATEGY OF THE ENTERPRISE DEVELOPMENT OF THE BREAD-BAKING INDUSTRY OF CONSUMER COOPERATION OF THE KRASNODAR TERRITORY
