Peculiarities of commercial activity of bakery enterprises by A.A. Korniichuk

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Industria de panificație din Ucraina - Noi provocări în condiții de război by Valentyna NIDELCHU, Larysa SOROKA

Subjects: “…bakery…”
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RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART I. BIOCHEMICAL COMPOSITION OF RAW MATERIALS) by L. N. Krikunova, E. V. Dubinina, V. P. Osipova

Subjects: “…returnable bakery waste…”
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Effect of different drying techniques on the physicochemical and nutritional properties of Moringa oleifera leaves powder and their application in bakery product by B.M. Khaled, Ashish Kumar Das, S. M. Shamiul Alam, Nazmus Saqib, Md. Suman Rana, Sumia Rahman Sweet, Tamanna Naznin, Md. Pallob Hossain, Shanto Sardar, Zakaria Hossain, Suzana Marzan, Afrina Yesmin

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Analysis of The Influence of Taste, Packaging, Brand and Quality on Purchase Decisions For Conato Bakery Bread Products Jember by Mia Twu Bella, Ratih Puspitorini Yekti Ambarkahi, Wenny Dhamayanthi

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EVALUATION QUANTITATIVE DU SEL DES PRODUITS DE PANIFICATION POUR SA REDUCTION DANS LES PRODUITS ALIMENTAIRES by Alexandru Stoica, Mihaela F. Maria, Ana M. Hossu

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Bread deterioration and a way to use healthful methods by Melaku Tafese Awulachew

Subjects: “…Bakery products…”
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Bread Production and Bakery Products in Russia: Current State and Prospects by Kiryuhina A., Grigor'eva R., Kozhevnikova A.

Subjects: “…bakery products…”
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Exceptional Sexuality in a Time of Terror: “Muslim” Subjects and Dissenting/Unmournable Bodies by Dina M. Siddiqi

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Pola Pembelian Konsumen Dengan Metode Market Basket Analysis pada Perishable Product di Toko Roti Ikobana Bakery by Ardhian Agung Yulianto, Yesi Elsandra

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Improving technology of bakery products when using additives by Z. A. Ivanova, F. K. Tkhazeplova

Subjects: “…bakery products…”
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Research Progress on Protein Ingredients and Their Application Challenges in High-protein Baked Products by Feng PANG, Yangchao GAO, Yuchuan LI, Yanqiong LI, Shuhui YU, Haiying WANG, Yuyu ZHANG, He LIU

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Former food and cocoa bean shells in early-lactating cows on a herbage-based diet: effects on ruminal fermentation and blood metabolites by A.-M. Reiche, M. Tretola, L. Eggerschwiler, L. Pinotti, F. Dohme-Meier

Subjects: “…Bakery by-product…”
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MANAGERIAL ACCOUNTING AND ENVIRONMENTAL PERFORMANCE OF BAKERY COMPANIES by Marian TAICU, Constanta IACOB

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Design of a Strategy for the Sustainable Development of the Bakery Industry in Medan City by Tania Alda, Ahmad Shalihin, Chindy Elsanna Revadi, Fadylla Ramadhani Putri Nasution, Raja Ahsan Andifa, Natalia Sri Fifani Br Tarigan, Mhd Irsan, Andreas Pandapotan, Jasmine Meilani Halim, Ranti Widya Ningsih

Subjects: “…bakery industry…”
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Utilization of artichoke (<i>Cynara scolymus L.</i>) by-products for enhancing nutritional value and phytochemical content of cookies by A. S.M. Ammar, Y. M. Riyad, A. A.A. Ebrahiem

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Integrated Machine Learning Models for Bakery Product Defect Prediction by Nataliia Zaiets, Nataliia Lutska, Lidiia Vlasenko

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Assessment of the influence of phytocomposition on the sensory characteristics of bakery products by O. V. Pavlova, A. S. Kucher, V. N. Orobinskaya

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Application of vegetable secondary selenium accumulators for enriching bakery products by T. I. Kryachko, V. D. Malkina, V. V. Martirosyan, N. A. Golubkina, L. L. Bondareva, T. M. Seredin

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Initial approaches to develop the business capacity of Bondo Bakery, a homemade bakery producer in Padang by Aronal Arief Putra, Elfi Rahmi, Vitania Yulia, Afriani Sandra

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