Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Recurso Textual
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Raw materials: improvement additives. Module M5 [BreadFermentos Holandeses, Lisbon (Portugal). Servicos de PanificacaoLisboa (Portugal): FH 1980Sem texto completo |
2 |
Material Type: Recurso Textual
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Recipe: enriched European bread. Lactan (R). Module R3-3Fermentos Holandeses, Lisbon (Portugal). Servicos de PanificacaoLisboa (Portugal): FH 1980Sem texto completo |
3 |
Material Type: Livro
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Method of producing wheat breadKarnaushenko, L.I ; Kaprel'yants, L.V ; Pshenishnyuk, H.F ; Lebedenko, T.YeKiev (Ukraine): State Patent Department of Ukraine 1997Sem texto completo |
4 |
Material Type: Artigo
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Properties of bread made using wheat gluten and rice flour from high-yielding cultivarsAoki, N., National Inst. of Crop Science, Tsukuba, Ibaraki (Japan) ; Umemoto, T ; Suzuki, YNippon Shokuhin Kagaku Kogaku Kaishi, 2010/03/15, Vol.57(3), pp.107-113 [Periódico revisado por pares]Japanese Society for Food Science and TechnologyTexto completo disponível |
5 |
Material Type: Livro
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Method for production of cracker-type pastryKovalenko, A.A ; Yehorova, V.H ; Serheyev, V.M ; Petrova, V.P ; Kovalenko, V.M ; Danilova, L.A ; Demidov, I.M ; Romens'ky, V.MKiev (Ukraine): State Patent Department of Ukraine 1995Sem texto completo |
6 |
Material Type: Artigo
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Effect of soybean lipoxygenas on baking properties of wheat flourPermyakova, M.D ; Trufanov, V.A., Russian Academy of Sciences. Siberian Branch, Irkutsk (Russian Federation). Siberian Inst. of Plant Physiology and BiochemistryPrikladnaja biohimija i mikrobiologija, 2011 (3), p.348-354 [Periódico revisado por pares]Sem texto completo |
7 |
Material Type: Artigo
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Use of rice paste in rice bread processingKainuma, Y., Shizuoka Prefectural Univ. (Japan) ; Tanaka, YNippon Shokuhin Kagaku Kogaku Kaishi, 2009/12/15, Vol.56(12), pp.620-627 [Periódico revisado por pares]Japanese Society for Food Science and TechnologyTexto completo disponível |
8 |
Material Type: Artigo
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Gluten as improver of wheat floursSaiz, A.I ; Perez Borla, O ; Fritz, RAlimentaria, 1997-03 (280)Sem texto completo |
9 |
Material Type: Livro
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Bakery technology buangtonChitthana Chaemmek ; Onanong Naiwikun1982Sem texto completo |
10 |
Material Type: Artigo
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The use of enzymes in wheat breadHansen, H.VBrom-Nyt (Denmark), 1993-05, Vol.16 (3)Sem texto completo |