Quality measures in baking

被引：0

|

作者：

机构：

[1] Cauvain, Stanley P.

来源：

Cauvain, S.P. (spc@baketran.demon.co.uk) | 1600年 / American Association of Cereal Chemists卷 / 58期

关键词：

D O I：

10.1007/128-2013-454

中图分类号：

学科分类号：

摘要：

引用

收藏

相关论文

共 50 条

[21] CLIMATE VARIABILITY AND WHEAT BAKING QUALITY
SALINGER, MJ
JAMIESON, PD
JOHNSTONE, JV
NEW ZEALAND JOURNAL OF CROP AND HORTICULTURAL SCIENCE, 1995, 23 (03) : 289 - 298
[22] INVESTIGATIONS FOR EVALUATING THE BAKING QUALITY OF EGGS
SCHOLTYSSEK, S
MAIER, U
KUTRITZ, B
ARCHIV FUR GEFLUGELKUNDE, 1994, 58 (05): : 213 - 218
[23] BAKING TEMPERATURE AND QUALITY OF ANGEL CAKES
ELGIDAILY, DA
FUNK, K
ZABIK, ME
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 1969, 54 (05) : 401 - +
[24] OVERVIEW OF CURRENT FLOUR BAKING QUALITY
JACKEL, SS
BAKERS DIGEST, 1976, 50 (06): : 24 - &
[25] Methods to Assess and Differentiate the Baking Quality
Bode, Silke
Huesken, Alexandra
DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 2012, 108 (09) : 482 - 485
[26] EFFECT OF DRYING ON THE BAKING QUALITY OF WHEAT
RAGASITS, I
CEREAL RESEARCH COMMUNICATIONS, 1993, 21 (01) : 87 - 92
[27] Quality Measures Need Measures of Quality
Dodson, Thomas B.
JOURNAL OF ORAL AND MAXILLOFACIAL SURGERY, 2016, 74 (06) : 1101 - 1102
[28] EXCHANGE OF EXPERIENCE ON TASKS AND MEASURES TO INCREASE EFFICIENCY OF BAKING INDUSTRY
KLEVESATH, HJ
WENSCH, G
BACKER UND KONDITOR, 1978, 32 (10): : 290 - 291
[29] QUALITY-CONTROL AT A JAPANESE BAKING COMPANY
YAMADA, Y
MARUOKA, H
CEREAL FOODS WORLD, 1993, 38 (06) : 411 - &
[30] THE INFLUENCE OF BAKING TEMPERATURE ON THE QUALITY OF TRITICALE BREAD
Sabovics, Martins
Straumite, Evita
Galoburda, Ruta
9TH BALTIC CONFERENCE ON FOOD SCIENCE AND TECHNOLOGY - FOOD FOR CONSUMER WELL-BEING: FOODBALT 2014, 2014, : 228 - 233

← 1 2 3 4 5 →