Afisarea articolelor 21-3(3) pentru cuvîntul-cheie "bread"
Effect of egg yolk powder addition on rheological parameters of wheat flour dough and bread quality |
Codina Georgiana Gabriela, Mironeasa Silvia, Mironeasa Costel |
„Ștefan cel Mare” University, Suceava |
Modern Technologies in the Food Industry |
Vol.1. 2012. Chișinău, Republica Moldova. ISBN 978-9975-87-428-1. |
Disponibil online 29 September, 2020. Descarcări-1. Vizualizări-401 |
Study the influence of dry gluten upon the quality of barley flour bread |
Chochkov Rosen, Karadzhov Grozdan |
Modern Technologies in the Food Industry |
Vol.1. 2012. Chișinău, Republica Moldova. ISBN 978-9975-87-428-1. |
Disponibil online 29 September, 2020. Descarcări-1. Vizualizări-325 |
Potatoes – the source of improvement the quality of bread |
Boeştean Olga, Ghendov-Moşanu Aliona, Ţărnă Ruslan |
Technical University of Moldova |
Modern Technologies in the Food Industry |
Vol.1. 2012. Chișinău, Republica Moldova. ISBN 978-9975-87-428-1. |
Disponibil online 29 September, 2020. Descarcări-2. Vizualizări-430 |
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