"Dough formulas and techniques" trang 1 - tải miễn phí từ tailieuXANH
Studies on process development and quality evaluation of sour dough bread

Studies on process development and quality evaluation of sour dough bread
16    53    0
Unit 20: Introduction to Biscuit - Making

Unit 20: Introduction to Biscuit - Making
3    131    0
Functionality of different surfactants and ingredients in frozen dough

Functionality of different surfactants and ingredients in frozen dough
8    47    0
Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products

Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products
5    48    0
Effect of casein and hydrocolloid on maize dough and Chapati properties

Effect of casein and hydrocolloid on maize dough and Chapati properties
13    132    0
Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivum L.) significantly reduces dough strength and breadmaking quality

Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivum L.) significantly reduces dough strength and breadmaking quality
17    44    0
Physicochemical, textural and organoleptic characteristics of west african stiff dough ‘amala’ made from soaked and unsoaked cocoyam flour

Physicochemical, textural and organoleptic characteristics of west african stiff dough ‘amala’ made from soaked and unsoaked cocoyam flour
5    77    1
Effects of powder from Passiflora edulis peel on dough properties and bread quality

Effects of powder from Passiflora edulis peel on dough properties and bread quality
8    9    2
How to get the Dough you Knead

How to get the Dough you Knead
13    49    0
Lecture Professional cooking (6/e): Chapter 34 - Wayne Gisslen

Lecture Professional cooking (6/e): Chapter 34 - Wayne Gisslen
24    46    0
Lecture Professional cooking (7/E): Chapter 34 (part 1) - Gisslen

Lecture Professional cooking (7/E): Chapter 34 (part 1) - Gisslen
25    53    1
Lecture Professional cooking (7/E): Chapter 34 (part 2) - Gisslen

Lecture Professional cooking (7/E): Chapter 34 (part 2) - Gisslen
11    49    1
Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality

Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality
12    49    0
Accumulation and distribution of heavy metal cadmium in sweet sorghum

Accumulation and distribution of heavy metal cadmium in sweet sorghum
8    48    1
Ebook Professional cooking (Sixth edition): Part 2

Ebook Professional cooking (Sixth edition): Part 2
553    28    2
Lecture Professional cooking (6/e) - Chapter 34: Pies and pastries

Lecture Professional cooking (6/e) - Chapter 34: Pies and pastries
24    25    2
Ebook The cook's book: Techniques and tips from the world's master chefs - Part 2

Ebook The cook's book: Techniques and tips from the world's master chefs - Part 2
325    16    2
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