Works matching DE "BAKING industry"
Results: 167
ТРАНСФОРМАЦІЯ ІНФОРМАЦІЇ ЯК ФАКТОР РИЗИКУ В ДІЯЛЬНОСТІ МІНІ-ХЛІБОПЕКАРЕНЬ М. ОДЕСИ.
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- Food Industry Economics / Ekonomìka Harčovoï Promislovostì, 2024, v. 16, n. 4, p. 3, doi. 10.15673/fie.v16i4.3058
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Effects of Extrusion Treatment on the Physicochemical and Baking Quality of Japonica Rice Batters and Rice Breads.
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- Gels (2310-2861), 2025, v. 11, n. 2, p. 86, doi. 10.3390/gels11020086
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Molecular genetic mapping of QTL associated with flour water absorption and farinograph related traits in bread wheat.
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- Euphytica, 2013, v. 194, n. 2, p. 293, doi. 10.1007/s10681-013-0906-2
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Odour-active compounds in liquid malt extracts for the baking industry.
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- European Food Research & Technology, 2021, v. 247, n. 5, p. 1263, doi. 10.1007/s00217-021-03707-z
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STRATEGIC MANAGEMENT COMPETITIVE POTENTIAL OF THE ENTERPRISE.
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- Food Industry Economics / Ekonomìka Harčovoï Promislovostì, 2019, v. 11, n. 4, p. 58, doi. 10.15673/fie.v11i4.1547
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ІННОВАЦІЙНО-ІНВЕСТИЦІЙНИЙ ВЕКТОР РОЗВИТКУ ХЛІБОПЕКАРСЬКИХ ПІДПРИЄМСТВ
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- Food Industry Economics / Ekonomìka Harčovoï Promislovostì, 2019, v. 11, n. 3, p. 66, doi. 10.15673/fie.v11i3.1463
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METHODS OF REGULATING PHYSICAL PROPERTIES OF DOUGH USING PHYTOEXTRACTS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 52, doi. 10.15673/fst.v12i4.1182
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VOCATIONS FOR BOYS--(IV).
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- Journal of Education, 1912, v. 76, n. 8, p. 215
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Comparative analysis of raw and roasted buckwheat flour used in bakery production.
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- Dilemas Contemporáneos: Educación, Política y Valores, 2019, v. 6, p. 1
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Análisis comparado DE LA EVOLUCIÓN DE LA LEY DE COMPETENCIA EN EL SECTOR ALIMENTICIO EN COLOMBIA FRENTE A LA LEGISLACIÓN ESPAÑOLA EN EL MARCO COMÚN EUROPEO.
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- Advocatus, 2014, v. 23, n. 11, p. 59
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INVESTMENT ANALYSIS BAKING INDUSTRY IN UKRAINE.
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- Economics: Time Realities, 2015, n. 3, p. 54
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Contact dermatitis from <em>B. subtilis</em>-derived protease enzymes.
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- Contact Dermatitis (01051873), 1989, v. 20, n. 1, p. 58, doi. 10.1111/j.1600-0536.1989.tb03097.x
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VL Mandua 382: The first early maturing, white seeded finger millet cultivar suitable for rainfed organic agroecology of the Himalayan region.
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- Electronic Journal of Plant Breeding, 2021, v. 12, n. 4, p. 1308, doi. 10.37992/2021.1204.179
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Towards Sustainable Innovation in the Bakery Sector—An Example of Fibre-Enriched Bread.
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- Sustainability (2071-1050), 2022, v. 14, n. 5, p. N.PAG, doi. 10.3390/su14052743
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JEWISH BAKERY HISTORY LOS ANGELES, 1849 - 1926.
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- Western States Jewish History, 2003, v. 35, n. 2, p. 122
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Assessment of technical provision in agricultural sector of Russia.
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- EurAsian Journal of Biosciences, 2019, v. 13, n. 2, p. 1651
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SENSORY QUALITIES OF PASTRY PRODUCTS ENRICHED WITH DIETARY FIBER AND POLYPHENOLIC SUBSTANCES.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 2, p. 161, doi. 10.17306/J.AFS.2016.2.16
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Additional Thoughts.
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- Review of Industrial Organization, 1987, v. 3, n. 2, p. 98
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TRANSFORMING INDUSTRY LANDSCAPE IN RESPONSE TO THE TRANSITION OF THE ECONOMY - THE CASE OF THE RUSSIAN BAKERY INDUSTRY.
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- Market / Trziste, 2014, v. 26, n. 1, p. 23
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The effects of quinoa and okra incorporation on the quality of diet cake.
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- Food Science & Technology International, 2023, v. 29, n. 4, p. 417, doi. 10.1177/10820132221140615
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Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.
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- Food Science & Technology International, 2015, v. 21, n. 5, p. 342, doi. 10.1177/1082013214536175
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Determination of Stickiness Values of Different Flour Combinations.
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- International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.2412
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High-level expression of the Penicillium notatum glucose oxidase gene in Pichia pastoris using codon optimization.
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- Biotechnology Letters, 2012, v. 34, n. 3, p. 507, doi. 10.1007/s10529-011-0790-6
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Development and Validation of a Monoclonal Based Immunoassay for the Measurement of Fungal Alpha-Amylase: Focus on Peak Exposures.
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- Annals of Occupational Hygiene, 2001, v. 45, n. 2, p. 89, doi. 10.1016/S0003-4878(00)00034-X
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تاثیر صمغ گوار، امولسیفایر داتم، دور همزن و دماي پخت بر خواص فیزیکی شیمیایی، حرارتی و ارگانولپتیکی نان تست.
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- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 126, p. 57, doi. 10.22034/FSCT.19.126.57
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بررسی امکان تولید کیک فنجانی کمچرب با استفاده از اینولین و صمغ زانتان.
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- Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 112, p. 179, doi. 10.29252/fsct.18.03.15
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افزایش انبارمانی آرد ارزن با استفاده از تیمارهاي حرارتی-رطوبتی و مایکروویو
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- Journal of Food Science & Technology (2008-8787), 2019, v. 16, n. 86, p. 83
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Highly Efficient Computationally Derived Novel Metagenome α-Amylase With Robust Stability Under Extreme Denaturing Conditions.
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- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.713125
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IMPROVEMENT OF QUALITY ATTRIBUTES OF BREAD BY THE APPLICATION OF PHYTASES FROM AN INDIGENOUS STRAIN OF Aspergillus niger.
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- Pakistan Journal of Agricultural Sciences, 2014, v. 51, n. 3, p. 711
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Northern Roadsides.
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- Society for Commercial Archeology Journal, 2012, v. 30, n. 1, p. 32
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Technological value of blends (bread wheat flour and durum wheat semolina) for bread manufacture.
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- Emirates Journal of Food & Agriculture (EJFA), 2016, v. 28, n. 6, p. 389, doi. 10.9755/ejfa.2016-04-339
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Common wheat ( Triticum aestivum L.) and its use as a brewing cereal - a review.
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- Journal of the Institute of Brewing, 2014, v. 120, n. 1, p. 1, doi. 10.1002/jib.107
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The Assessment of Some North American Corporate Governance Standards after Global Crisis.
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- Petroleum - Gas University of Ploiesti Bulletin, Technical Series, 2013, v. 65, n. 3, p. 17
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POSSIBILITIES OF UTILIZATION OF LEFTOVER BREAD.
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- Chemical Industry & Chemical Engineering Quarterly, 2010, v. 16, n. 4, p. 309, doi. 10.2298/CICEQ100325039N
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- Article
COMPARATIVE STUDY OF PASTING PROPERTIES OF IMPROVED PLANTAIN, BANANA AND CASSAVA VARIETIES WITH EMPHASIS ON INDUSTRIAL APPLICATION.
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- African Journal of Food, Agriculture, Nutrition & Development, 2010, v. 10, n. 5, p. 2601, doi. 10.4314/ajfand.v10i5.56342
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Intracellular trehalose accumulation via the Agt1 transporter promotes freeze–thaw tolerance in Saccharomyces cerevisiae.
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- Journal of Applied Microbiology, 2022, v. 133, n. 4, p. 2390, doi. 10.1111/jam.15700
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THE CANADIAN BAKING INDUSTRY: A STUDY OF AN IMPERFECT MARKET.
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- Quarterly Journal of Economics, 1938, v. 52, n. 4, p. 659, doi. 10.2307/1885038
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Productivity in the bakery products industry.
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- Monthly Labor Review, 1972, v. 95, n. 6, p. 25
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Changing Market Structures: Impact on Union Wage Gains.
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- Industrial Relations, 1971, v. 10, n. 2, p. 160, doi. 10.1111/j.1468-232X.1971.tb00013.x
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Simulation of liquid dough mixing in the machine with the rotor unit.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 120
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Tailoring Fumaric Acid Delivery: The Role of Surfactant-Enhanced Solid Lipid Microparticles via Spray-Congealing.
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- Foods, 2024, v. 13, n. 19, p. 3195, doi. 10.3390/foods13193195
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The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review.
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- Foods, 2024, v. 13, n. 1, p. 130, doi. 10.3390/foods13010130
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INTENSIFICATION OF FERMENTATION PROCESS USING NATURAL SWEETENERS.
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- Journal of Hygienic Engineering & Design, 2020, v. 30, p. 137
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LEGISLATIVE COLLISIONS OF LEGAL REGULATION OF ADMINISTRATIVE ENFORCEMENT WITHIN ACTIVITIES OF NATIONAL BANK OF UKRAINE AND METHODS OF THEIR ELIMINATION.
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- Proceedings of National Aviation University, 2016, v. 68, n. 3, p. 153, doi. 10.18372/2306-1472.68.10927
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Efficacy of Moringa Leaves Powder as a Supplement in Whole Wheat Flour Biscuit.
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- Sarhad Journal of Agriculture, 2021, v. 37, p. 573, doi. 10.17582/journal.sja/2021/37.2.573.585
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Evaluation of Potato Genotypes for Yield, Baked and Organoleptic Quality.
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- Sarhad Journal of Agriculture, 2019, v. 35, n. 4, p. 1215, doi. 10.17582/journal.sja/2019/35.4.1215.1223
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MODELLING THE DEVELOPMENT OF THE INTEGRATION PROCESSES DIRECTION IN THE BAKING INDUSTRY.
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- Centre for European Studies (CES) Working Papers, 2013, v. 5, n. 3, p. 398
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Assessment of Peak Expiratory Flow Rate of Bakers in Osun, Lagos and Oyo States, Nigeria.
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- Nigerian Journal of Technology, 2021, v. 40, n. 5, p. 779, doi. 10.4314/njt.v40i5.3
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- Article
Network Society and Enterprise Management Reforms: A Fieldwork Study in Daoxiangcun Group Co. Ltd.
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- International Journal of Business Anthropology, 2022, v. 12, n. 2, p. 23, doi. 10.33423/ijba.v12i2.5684
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- Article
THERMAL, PASTING, AND HYDRATION PROPERTIES OF FLOUR FROM NOVEL CASSAVA CULTIVARS FOR POTENTIAL APPLICATIONS IN THE FOOD INDUSTRY.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2022, v. 26, n. 2, p. 237, doi. 10.2478/aucft-2022-0019
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