Quality of dough trang 1 tải miễn phí từ tailieuXANH

"Quality of dough" 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

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

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

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

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

Ebook Professional cooking (Sixth edition): Part 2

Ebook Professional cooking (Sixth edition): Part 2

553 28 2

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