Development of Bakery Fresh, Low Cost, Natural Bread Improver for the Ordinary Bakery Industry

doi 10.31357/fapsmst.2011.00424
Full Text
Abstract

Available in full text

Date

Unknown

Authors
Publisher

University of Sri Jayewardenepura

Related search

The Safety of Bakery Products: Acrylamide

Bulletin of the South Ural State University Series Food and Biotechnology
2017English

The Effect of Feeding Fresh Swine Manure, Poultry Waste, Urea, Molasses and Bakery By-Products Ensiled for Lambs

International Journal of Recycling of Organic Waste in Agriculture
DisposalAgriculturalWaste ManagementBiological Sciences
2015English

Modern Technologies of Specialized Bakery Products

2019English

Gerodietetic Bakery Products Enriched With Vitamin D

Scientific Works of National University of Food Technologies
2018English

Experiential Marketing as a Tool of Improvement of Competitiveness of Enterprises in the Market of Bread and Bakery Products

Mediterranean Journal of Social Sciences
2015English

Bakery Yeasts, a New Model for Studies in Ecology and Evolution

Yeast
Applied MicrobiologyGeneticsBiochemistryBioengineeringMedicineBiotechnology
2018English

Safety Problems of Bakery Products: Trans-Isomers of Fatty Acids

Bulletin of the South Ural State University Series Food and Biotechnology
2017English

The Effect of Natural Zeolite and Bakery Waste on Performance and Serum Parameters of Broiler Chickens

Proceedings of the British Society of Animal Science
2003English

Application of a Prediction Model for Work-Related Sensitisation in Bakery Workers

European Respiratory Journal
MedicinePulmonaryRespiratory Medicine
2010English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2026 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy