Influence of Working Elements of Various Configurations on the Process of Yeast Dough Kneading

Ukrainian Food Journal
doi 10.24263/2304-974x-2018-7-1-11
Full Text
Abstract

Available in full text

Date
Authors
Publisher

National University of Food Technologies

Related search

Influence of Acidification on Dough Rheological Properties

2012English

Influence of Electrolytes Upon the Viscosity of Dough

Journal of General Physiology
Physiology
1919English

Influence of Chronic Pain of Various Etiologies on the Tumor Process in the Experiment

Современные проблемы науки и образования (Modern Problems of Science and Education)
2020English

The Influence of Various Operating Conditions on Specific Cake Resistance in the Crossflow Microfiltration of Yeast Suspensions

Desalination and Water Treatment
Ocean EngineeringTechnologyWater SciencePollution
2009English

Studies on Process Development and Quality Evaluation of Sour Dough Bread

International Journal of Current Microbiology and Applied Sciences
2019English

The Influence of a Halo on the Evolution of Elliptical Configurations

Symposium - International Astronomical Union
1993English

The Influence of Stabilized Rice Bran on Rheological Properties of Wheat Flour Dough

INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY
2017English

Influence of Various Process Variables and Formulation Excipients on the Engineering of Sertaconazole Solid Lipid Nanoparticles

IOSR Journal of Pharmacy (IOSRPHR)
2016English

Bread Dough and Baker's Yeast: An Uplifting Synergy

Comprehensive Reviews in Food Science and Food Safety
Food Science
2017English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy