Showing 1 - 4 results of 4 for search '"bakery production"', query time: 0.04s Refine Results
  1. 1
    FEATURES OF THE ORGANIZATION OF COST ACCOUNTING IN BAKING

    FEATURES OF THE ORGANIZATION OF COST ACCOUNTING IN BAKING by E. Sedova, K. Gamazina

    Published 2016-11-01
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  2. 2
    Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads

    Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads by Haocheng Liu, Jiguo Yang, Yujuan Xu, Jing Wen, Jinfeng Zhou, Zhijie Xu, Jian Li, Xueke Sun, Weili Si

    Published 2025-01-01
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  3. 3
    Taxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation

    Taxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation by V. K. Khlestkin, M. N. Lockachuk, O. A. Savkina, L. I. Kuznetsova, E. N. Pavlovskaya, O. I. Parakhina

    Published 2022-07-01
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  4. 4
    MATHEMATICAL MODEL OF RESOURCE-SAVING PRODUCTION TECHNOLOGY OF BAKED GOODS WITH AMARANTH FLOUR

    MATHEMATICAL MODEL OF RESOURCE-SAVING PRODUCTION TECHNOLOGY OF BAKED GOODS WITH AMARANTH FLOUR by ANASTASIA SHISHKIN, MADINA SADYGOVA, MARIA BELOVA, TATYANA KIRILLOVA

    Published 2020-07-01
    Subjects: “…amaranth seeds, flour, structural-mechanical properties, fermentation activity, gas-forming ability, Pareto-optimal solutions, multicriteria optimization, bakery product…”
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