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

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

Bäckereieinrichtungen in aller Welt = Equipements de boulangerie dans le monde entier = Baking equipment all over the worldJUNG, W.Getreide, Mehl und Brot (1972). 1987, Vol 41, Num 7, pp 215-216, issn 0367-4177Article

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

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

Les pétrins brassent productivité et flexibilité = Dough mixers: productivity and flexibilityROLIN, Anne.Process (Cesson-Sévigné). 2002, Num 1185, pp 46-48, issn 0998-6650, 3 p.Article

HS-SPME-GC applied to rancidity assessment in bakery foodsPURCARO, G; MORET, S; CONTE, L. S et al.European food research & technology (Print). 2008, Vol 227, Num 1, pp 1-6, issn 1438-2377, 6 p.Article

Bakery 2000 : Bakeries in the 21st Century : the role of science of technologyMORRIS, R. L.Cereal foods world. 1994, Vol 39, Num 7, pp 489-494, issn 0146-6283Article

EDV-Einsatz in handwerklichen Betrieben = Use of electronic data processing (EDP) in bakeriesREINS, W.Getreide, Mehl und Brot (1972). 1992, Vol 46, Num 4, pp 113-116, issn 0367-4177Article

Description and application of an experimental heat sink oven equipped with a loaf height tracker for the measurement of dough expansion during bakingKILBORN, R. H; PRESTON, K. R; KUBOTA, H et al.Cereal chemistry. 1990, Vol 67, Num 5, pp 443-447, issn 0009-0352Article

Erfolgsmanagement einer Konditorei = Successful management in a flour confectionary (café)BECK, F.Getreide, Mehl und Brot (1972). 1996, Vol 50, Num 4, pp 233-234, issn 0367-4177Article

Lösung von Entsorgungsproblemen in der Bäckerei = Options for waste management in bakeriesGROMMES, T.Getreide, Mehl und Brot (1972). 1995, Vol 49, Num 4, pp 233-236, issn 0367-4177Article

The benefits of basic rheometry in studying dough rheologyWEIPERT, D.Cereal chemistry. 1990, Vol 67, Num 4, pp 311-317, issn 0009-0352Article

Möglichkeiten der Herstellung eines kalorienreduzierten RührkuchensBOLLINGER, H; FREUND, W.Gordian (1948). 1991, Num 6, pp 100-107, issn 0017-2243, 6 p.Article

Bakery construction designWALSH, D. E; WALKER, C. E.Cereal foods world. 1990, Vol 35, Num 5, pp 446-450, issn 0146-6283, 4 p.Article

Steamed bread. I, Chinese steamed bread formulation and interactionsRUBENTHALER, G. L; HUANG, M. L; POMERANZ, Y et al.Cereal chemistry. 1990, Vol 67, Num 5, pp 471-475, issn 0009-0352Article

Take-off with bake-offFood processing (Bromley). 1993, Vol 62, Num 3, pp 36-37, issn 0264-9462Article

Teigverhalten bei heutigen BäckereimaschinenLUTHER, G.Getreide, Mehl und Brot (1972). 1991, Vol 45, Num 4, pp 108-112, issn 0367-4177Article

Fours de boulangerie et corrosion = Baking oven and corrosionLAROCHE, M.-A.CETIM informations. 1991, Num 125, pp 69-70, issn 0399-0001Article

Mikrobiologische Richt- und Warnwerte zur Beurteilung von Tiefkühl-Backwaren und Tiefkühl-PatisseriewarenKRÄMER, J.Das Offentliche Gesundheitswesen. 1991, Vol 53, Num 4, issn 0029-8573, p. 191Article

Rejet de particules: le dépoussiérage indispensablePIN, Rémi.Process (Cesson-Sévigné). 2010, Num 1272, issn 0998-6650, p. 60Article

Effects of selenium fetilization on the selenium content of cereal grains, flour, and bread produced in FinlandEUROLA, M; EKHOLM, P; YLINEN, M et al.Cereal chemistry. 1990, Vol 67, Num 4, pp 334-337, issn 0009-0352Article

Glass and metal pans for use with microwave- and conventionally heated cakesBAKER, B. A; DAVIS, E. A; GORDON, J et al.Cereal chemistry. 1990, Vol 67, Num 5, pp 448-451, issn 0009-0352Article