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Yeast spoilage of bakery products and ingredientsLEGAN, J. D; VOYSEY, P. A.Journal of applied bacteriology. 1991, Vol 70, Num 5, pp 361-371, issn 0021-8847Article

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Hygieneaspekte zu Bedarfsgegenständen aus Holz und Kunststoff : Ergebnisse einer Feldstudie in Bäckereien und Konditoreien = Hygienic aspects of wood and plastic tools in bakeries and flour confectioneriesWERLEIN, H.-D; SCHMAUDERER, E.Getreide, Mehl und Brot (1972). 1996, Vol 50, Num 6, pp 380-382, issn 0367-4177Article

Ukrainian dietary bakery product with selenium-enriched yeastSTABNIKOVA, Olena; IVANOV, Volodymyr; LARIONOVA, Irina et al.Lebensmittel - Wissenschaft + Technologie. 2008, Vol 41, Num 5, pp 890-895, issn 0023-6438, 6 p.Article

BAKING. L'UTILISATION DES FOURS ELECTRIQUES EN BOULANGERIE-PATISSERIE ET INDUSTRIES ANNEXESROBBA CG.1979; REV. INT. FABR., PROD. BASE FARINE SUCRE IND. ALLIEES; FRA; DA. 1979; VOL. 54; NO 6; PP. 7-12Article

Antioxidants in Bakery Products : A ReviewNANDITHA, B; PRABHASANKAR, P.Critical reviews in food science and nutrition. 2009, Vol 49, Num 1, pp 1-27, issn 1040-8398, 27 p.Article

Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rollsCLAUS, Achim; MONGILI, Melanie; WEISZ, Georg et al.Journal of cereal science (Print). 2008, Vol 47, Num 3, pp 546-554, issn 0733-5210, 9 p.Article

Bakeries are Going GreenHUDSON, M.Cereal foods world. 2008, Vol 53, Num 3, pp 127-129, issn 0146-6283, 3 p.Article

Weihnachtliche Festtagsfreuden: Vom rheinischen Spekulatius, von Nürnberger Lebkuchen und von schwäbischen Springerle = German Christmas BakeryKRAUSS, Irene.Deutsche Lebensmittel-Rundschau. 2003, Vol 99, Num 12, pp 500-502, issn 0012-0413, 3 p.Article

Employing deming's system of profound knowledge : Special report to the baking industryFAETH, L; SMITH, R. A.Cereal foods world. 1997, Vol 42, Num 3, pp SR4-SR9, issn 0146-6283Article

Herstellung von Fertigmischungen für Bäckerei und Konditorei = Production of ready mix flours for baked goods (bread bakery and confectionary)SCHNEEBERGER, W.Getreide, Mehl und Brot (1972). 1995, Vol 49, Num 5, pp 287-290, issn 0367-4177Article

Qualitätsmanagement-System nach ISO 9000 als Instrument der Unternehmensführung = Quality systems acc. ISO 9000 as an instrument for management functionKAYSER, K.-W.Getreide, Mehl und Brot (1972). 1997, Vol 51, Num 5, pp 295-297, issn 0367-4177Article

Vigilancia sanitaria de pastelerías y similares = Sanitary Vigilance Plan in pastry making establishments or similarsNEGRA, T; JACAS, M; ALVAREZ, M. S et al.Alimentaria. 1995, Num 265, pp 79-82, issn 0300-5755Article

Efficacy of propionates and benzoates on the control of growth of Eurotium species in bakery products with near neutral pHMARIN, Sonia; ABELLANA, Meritxell; RULL, Francesc et al.Journal of the science of food and agriculture. 2004, Vol 84, Num 10, pp 1147-1152, issn 0022-5142, 6 p.Article

Impact of excitation and material parameters on the efficiency of ultrasonic cutting of bakery productsZAHN, Susann; SCHNEIDER, Yvonne; ZOCKER, Gregor et al.Journal of food science. 2005, Vol 70, Num 9, pp E510-E513, issn 0022-1147Article

The sensory attributes of cakes containing large numbers of low sugar raisins, as evaluated by consumers and a trained sensory panelMANDALA, Ioanna; DAOUAHER, Maria.International journal of food science & technology. 2005, Vol 40, Num 7, pp 759-769, issn 0950-5423, 11 p.Article

Low-impact carbohydrates in bakery applicationsTHOMSON, P.Cereal foods world. 2004, Vol 49, Num 5, pp 270-273, issn 0146-6283, 3 p.Article

Herstellung Feiner Backwaren mit prebiotisch wirkenden InhaltsstoffenKAISER, Heinz; KUNTZE, Renate; WOLTERSDORF, Helga et al.Getreide, Mehl und Brot (1972). 2003, Vol 57, Num 1, pp 40-49, issn 0367-4177, 10 p.Article

Potential of Conceptual Design Methodology for Food Process InnovationHADIYANTO, H; VAN STRATEN, G; BOOM, R et al.Food science and technology international. 2008, Vol 14, Num 2, pp 139-149, issn 1082-0132, 11 p.Article

Optimization of energy and manpower requirements in Nigerian bakeriesEKECHUKWU, O. V; MADU, A. C; NWANYA, S. C et al.Energy conversion and management. 2011, Vol 52, Num 1, pp 564-568, issn 0196-8904, 5 p.Article

Étude comparative des enzymes utilisées en meunerie et boulangerie. Effets et fonctionnalitésGENOT, Bernard; BLOCH, Gérard.Industries des céréales. 2004, Num 138, pp 10-11, issn 0245-4505, 2 p.Article

Acrylamidbildung in Backwaren = Develploment of acrylamide in baked productsSPRINGER, Monika; FISCHER, Thomas; LEHRACK, Annette et al.Getreide, Mehl und Brot (1972). 2003, Vol 57, Num 5, pp 274-278, issn 0367-4177, 5 p.Article

Tagung für Bäckerei-TechnologieDeutsche Lebensmittel-Rundschau. 1995, Vol 91, Num 5, pp 150-152, issn 0012-0413Conference Proceedings

Der Bäcker als Gastronom = The baker as a gastronomerWIESHEU, K; RIEBER, J.Getreide, Mehl und Brot (1972). 1997, Vol 51, Num 4, pp 237-238, issn 0367-4177Article