baking trang 8 tải miễn phí từ TAILIEUCHUNG

"baking" trang 8 - tải miễn phí từ Tailieuchung

Lecture In the hands of a baker: Chapter 2 - The Culinary Institute of America

Lecture In the hands of a baker: Chapter 2 - The Culinary Institute of America

18 40 0

Lecture In the hands of a baker: Chapter 3 - The Culinary Institute of America

Lecture In the hands of a baker: Chapter 3 - The Culinary Institute of America

13 36 0

Lecture In the hands of a baker: Chapter 4 - The Culinary Institute of America

Lecture In the hands of a baker: Chapter 4 - The Culinary Institute of America

22 37 0

Lecture In the hands of a baker: Chapter 5 - The Culinary Institute of America

Lecture In the hands of a baker: Chapter 5 - The Culinary Institute of America

23 30 0

Lecture In the hands of a baker: Chapter 6 - The Culinary Institute of America

Lecture In the hands of a baker: Chapter 6 - The Culinary Institute of America

31 54 0

Lecture In the hands of a baker: Chapter 7 - The Culinary Institute of America

Lecture In the hands of a baker: Chapter 7 - The Culinary Institute of America

21 79 0

Lecture In the hands of a baker: Chapter 8 - The Culinary Institute of America

Lecture In the hands of a baker: Chapter 8 - The Culinary Institute of America

7 67 0

Genetic analysis of some physical properties of bread wheat grain (Triticum aestivum L. em Thell)

Genetic analysis of some physical properties of bread wheat grain (Triticum aestivum L. em Thell)

11 81 0

Functional expression of a novel α-amylase from Antarctic psychrotolerant fungus for baking industry and its magnetic immobilization

Functional expression of a novel α-amylase from Antarctic psychrotolerant fungus for baking industry and its magnetic immobilization

13 53 0

“Expression of genes encoding protein disulfide isomerase (PDI) in cultivars and lines of common wheat with different baking quality of flour”

“Expression of genes encoding protein disulfide isomerase (PDI) in cultivars and lines of common wheat with different baking quality of flour”

13 63 0

Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality

Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality

12 58 0

Lecture Professional cooking (6/e) - Chapter 11: Cooking meats and game

Lecture Professional cooking (6/e) - Chapter 11: Cooking meats and game

18 17 1

The relationship between irradiation sensitivity of quartz Al and Ti centers and baking temperature by volcanic lava flow: Example of Datong volcanic group, China

The relationship between irradiation sensitivity of quartz Al and Ti centers and baking temperature by volcanic lava flow: Example of Datong volcanic group, China

9 5 1

Baking basics

1 30 0

Baking problems solved

Baking problems solved

298 43 0

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