BAKING OF MIXED BREAD .6.

被引：0

|

作者：

KRIEMS, P ^{[1
]}

REINHOLD, M ^{[1
]}

机构：

[1] HUMBOLDT UNIV,SEKT NAHRUNGSGUTERWIRTSCHAFT & LEBENSMITTELTECHNOL,DDR-104 BERLIN,GER DEM REP

来源：

BACKER UND KONDITOR | 1980年 / 34卷 / 12期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：356 / 359

页数：4

相关论文

共 50 条

[11] Bread baking - A review
Mondal, Arpita
Datta, A. K.
JOURNAL OF FOOD ENGINEERING, 2008, 86 (04) : 465 - 474
[12] BREAD BAKING INDUSTRY
HUETER, EB
CEREAL FOODS WORLD, 1975, 20 (07) : 301 - &
[13] A COMPARISON OF INFRARED BREAD BAKING AND CONVENTIONAL BAKING
SKJOLDEBRAND, C
ANDERSSON, C
JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY, 1989, 24 (02) : 91 - 101
[14] TEST BAKING OF BREAD BY HOUSEHOLD BAKING MACHINE
HANSEN, B
HANSEN, A
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1992, 25 (06): : 585 - 587
[15] Recent advances in the studies of bread baking process and their impacts on the bread baking technology
Therdthai, N
Zhou, WB
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2003, 9 (03) : 219 - 226
[16] Health hazards of baking bread
Mai, F
CANADIAN MEDICAL ASSOCIATION JOURNAL, 1996, 154 (12) : 1833 - 1834
[17] FERMENTATION, BAKING AND BREAD FLAVOR
JOHNSON, JA
SANCHEZ, C
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1971, (NSEP): : 5 - +
[18] FUNGAL ENZYMES IN BREAD BAKING
REED, G
FOOD TECHNOLOGY, 1952, 6 (09) : 339 - 341
[19] POTASSIUM BROMATE IN BREAD BAKING
RANUM, P
CEREAL FOODS WORLD, 1992, 37 (03) : 253 - &
[20] Baking the nation's bread
不详
CONTROL AND INSTRUMENTATION, 1999, 31 (06): : 18 - +

← 1 2 3 4 5 →