Works matching DE "BREAD industry"
Results: 92
Visualization and Quantification of Three-Dimensional Distribution of Yeast in Bread Dough.
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- Bioscience, Biotechnology & Biochemistry, 2009, v. 73, n. 7, p. 1586, doi. 10.1271/bbb.90102
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- Article
Heterologous expression and biochemical characterization of a cold-active lipase from Rhizopus microsporus suitable for oleate synthesis and bread making.
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- Biotechnology Letters, 2021, v. 43, n. 9, p. 1921, doi. 10.1007/s10529-021-03167-1
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- Article
EL ABASTO DE PAN EN EL MADRID DEL SIGLO XVII.
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- Studia Histórica: Historia Moderna, 2012, v. 34, p. 61
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- Article
PRESENTACIÓN.
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- Studia Histórica: Historia Moderna, 2012, v. 34, p. 19
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- Article
Effectiveness of the business processes of the companies in the bakery industry of Zhytomyr region.
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- 2015
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- Abstract
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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- Article
DEVELOPMENT OF OPTIMIZED SUBSTITUTION RATIO FOR WHEAT-CASSAVA-AFRICAN YAM BEAN FLOUR COMPOSITE FOR NIGERIAN BREAD INDUSTRIES.
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- Nigerian Journal of Technology, 2020, v. 39, n. 4, p. 1237, doi. 10.4314/njt.v39i4.33
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- Article
Effect of Sweet Potato Leaf and Stem Addition on Dough Properties and Bread Quality.
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- Food Science & Technology International, 2007, v. 13, n. 3, p. 239, doi. 10.1177/1082013207080409
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- Article
Determinants of Production in the Bread and Cake Industry in Banyumas District.
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- KnE Social Sciences, 2024, p. 277, doi. 10.18502/kss.v9i14.16105
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- Article
Development of robototechnological complex of intellectual management by bread manufacturing for technological loading territories.
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- Technology Audit & Production Reserves, 2018, v. 39, n. 3, p. 53, doi. 10.15587/2312-8372.2018.124233
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- Article
ATTEMPT TO APPLY STABILIZED WHEAT GERM FOR BREAD SUPPLEMENTATION.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 40, doi. 10.15414/jmbfs.2015.4.special3.40-43
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- Article
Environmental, energy, and economic assessment of bread‐making processes: A case study.
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- Environmental Progress & Sustainable Energy, 2022, v. 41, n. 6, p. 1, doi. 10.1002/ep.13891
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- Article
Strengthening the strategy to sustain optimal iodine status in the Republic of Moldova: Assessing the use of iodized salt in industrially processed foods.
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- PLoS ONE, 2023, v. 18, n. 7, p. 1, doi. 10.1371/journal.pone.0289142
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- Article
The Bakers of Paris and the Bread Question 1700-1775 (Book).
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- 1998
- Publication type:
- Book Review
CONSUMER BEHAVIOUR IN THE BREAD MARKET IN LATVIA.
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- Economic Science for Rural Development Conference Proceedings, 2015, n. 40, p. 72
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- Article
Maizes ražoāanas uzņēmumu resursi un to ietekme uz nozares attīstību.
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- Economic Science for Rural Development Conference Proceedings, 2008, n. 15, p. 280
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- Article
DEVELOPMENT AND PERSPECTIVES OF BREAD PRODUCING ENTERPRISES IN LATVIA.
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- Economic Science for Rural Development Conference Proceedings, 2007, n. 13, p. 59
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- Article
MAIZES TIRGUS VĒRTĒJUMS RAŽOTĀJU SKATĪJUMĀ.
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- Economic Science for Rural Development Conference Proceedings, 2007, n. 13, p. 46
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- Article
豫西南小麦品种馒头制作适宜性研究.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 1, p. 66, doi. 10.16210/j.cnki.1007-7561.2023.01.009
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- Article
THE QUALITATIVE ASPECTS ON SOME SPECIALTIES OF BREAD WITH SEEDS.
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- Analele Universitatii din Craiova. Seria Biologie, Horticultura, Tehnologia Prelucrarii Produselor Agricole, Ingineria Mediului, 2018, v. 23, p. 40
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- Article
L'esperienza bergamasca di Sorveglianza Sanitaria nel settore della panificazione.
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- Giornale Italiano di Medicina del Lavoro ed Ergonomia, 2011, v. 33, n. 1, p. 12
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- Article
Application of Grasspea Wholemeal in the Technology of White Bread Production.
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- Polish Journal of Food & Nutrition Sciences, 2012, v. 62, n. 4, p. 207, doi. 10.2478/v10222-012-0056-6
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- Article
Technological characteristics of wheat and non-cereal flour blends and their applicability in bread making.
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- Journal of Food & Nutrition Research, 2015, v. 54, n. 1, p. 69
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- Article
HOE MODERNISEERDEN BAKKERS AAN NET BEGIN VAN DE TWINTIGSTE EEUW?
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- TSEG: The Low Countries Journal of Social & Economic History / Tijdschrift voor Sociale en Economische Geschiedenis, 2013, v. 10, n. 3, p. 55, doi. 10.18352/tseg.218
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- Article
Case Analysis III.
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- 2012
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- Publication type:
- Case Study
Harvest Gold: Delhi's No. 1 Bread.
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- 2012
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- Publication type:
- Case Study
From Indiscriminate Shooting by Corporate Hunters to Creation of Responsible 'Boom-E-Rang' Societies.
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- 2012
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- Publication type:
- Case Study
A CASE HISTORY OF SALES QUOTAS.
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- Journal of Marketing, 1943, v. 7, n. 3, p. 200, doi. 10.2307/1245840
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- Article
ON POTENTIAL USE OF HEMP FLOUR IN BREAD PRODUCTION.
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- Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2017, v. 10, n. 1, p. 113
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- Article
An Examination of the Logistical Distribution of Final Bread Goods in the Industry from a Theoretical Perspective.
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- Scientific Bulletin Series C: Fascicle Mechanics, Tribology, Machine Manufacturing Technology, 2023, v. 2022, n. 37, p. 19
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- Publication type:
- Article
JEWISH BAKERS IN LATE NINETEENTH-CENTURY GREAT BRITAIN AND SUNDAY BAKING RESTRICTIONS.
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- Shofar: An Interdisciplinary Journal of Jewish Studies, 2016, v. 35, n. 1, p. 51, doi. 10.1353/sho.2016.0036
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- Article
High-Legume Wheat-Based Matrices: Impact of High Pressure on Starch Hydrolysis and Firming Kinetics of Composite Breads.
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- Food & Bioprocess Technology, 2017, v. 10, n. 6, p. 1103, doi. 10.1007/s11947-017-1883-6
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- Article
Compressed Yeast and Type I Gluten-Free Sourdough in Gluten-Free Breadmaking.
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- Food & Bioprocess Technology, 2017, v. 10, n. 5, p. 962, doi. 10.1007/s11947-017-1861-z
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- Article
Suitability of Oat, Millet and Sorghum in Breadmaking.
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- Food & Bioprocess Technology, 2013, v. 6, n. 6, p. 1486, doi. 10.1007/s11947-012-0786-9
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- Article
Determining consumer demand patterns for production planning using a data mining approach.
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- Acta Logistica (AL), 2024, v. 11, n. 2, p. 233, doi. 10.22306/al.v11i2.504
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- Article
Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of Valencia.
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- Foods, 2024, v. 13, n. 23, p. 3872, doi. 10.3390/foods13233872
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- Article
Element Content in Different Wheat Flours and Bread Varieties.
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- Foods, 2022, v. 11, n. 20, p. 3176, doi. 10.3390/foods11203176
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- Article
A Comparative Assessment of Agronomic and Baking Qualities of Modern/Old Varieties and Landraces of Wheat Grown in Calabria (Italy).
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- Foods, 2022, v. 11, n. 15, p. 2359, doi. 10.3390/foods11152359
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- Article
Clean Label in Bread.
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- Foods, 2021, v. 10, n. 9, p. 2054, doi. 10.3390/foods10092054
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- Article
A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough.
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- Foods, 2020, v. 9, n. 7, p. 952, doi. 10.3390/foods9070952
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- Publication type:
- Article
Comparative analysis of total phenol, total flavonoid and in vitro antioxidant capacity of white and brown teff (Eragrostis tef), and identification of individual compounds using UPLC-qTOF-MS.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 6, p. 5392, doi. 10.1007/s11694-021-01113-3
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- Publication type:
- Article
Military food supply in the Republic of Venice in the eighteenth century: Entrepreneurs, merchants, and the state.
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- Business History, 2020, v. 62, n. 8, p. 1255, doi. 10.1080/00076791.2018.1520211
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- Article
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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- Publication type:
- Article
Biofuel Fettering Beer Business.
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- CLEAN: Soil, Air, Water, 2007, v. 35, n. 3, p. 215
- Publication type:
- Article
Effect of allelic variation at glutenin and puroindoline loci on bread-making quality: favorable combinations occur in less toxic varieties of wheat for celiac patients.
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- European Food Research & Technology, 2017, v. 243, n. 5, p. 743, doi. 10.1007/s00217-016-2788-8
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- Article
Isolation and baking performance of ginsenosides from Panax ginseng.
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- European Food Research & Technology, 2013, v. 236, n. 1, p. 89, doi. 10.1007/s00217-012-1862-0
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- Publication type:
- Article
The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread.
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- European Food Research & Technology, 2012, v. 235, n. 2, p. 265, doi. 10.1007/s00217-012-1753-4
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- Publication type:
- Article
Possibilities to increase the quality in gluten-free bread production: an overview.
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- European Food Research & Technology, 2012, v. 235, n. 2, p. 195, doi. 10.1007/s00217-012-1720-0
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- Publication type:
- Article
Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts.
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- European Food Research & Technology, 2012, v. 235, n. 2, p. 333, doi. 10.1007/s00217-012-1763-2
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- Publication type:
- Article
دراسة اقتصادية لأهم المتغيرات الاقتصادية المؤثرة علي دعم رغيف الخبز المصري
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- Menoufia Journal of Agricultural Economic & Social Science, 2017, v. 2, p. 205
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- Publication type:
- Article