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

Abwärmenutzung in Grossbäckereien = Utilisation de la chaleur perdue dans des grandes boulangeries = Utilization of waste heat in big bakeriesARNDT, G.Energieanwendung. 1984, Vol 33, Num 4, pp 137-138, issn 0013-7405Article

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

Proceedings of the fifty-ninth annual meeting of the American Society of Bakery Engineers. February 28-March 2, 1983. Chicago, Illinois = Comptes rendus du cinquante neuvième congrès annuel de l'American Society of Bakery Engineers. 28 février-2 mars 1983. Chicago, IllinoisAnnual meeting of the American Society of Bakery Engineers. 59. 1983, 164 p.Conference 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

Industrielle Herstellung von Sachertorten = Fabrication industrielle de gâteaux au chocolat SacherMAR, A.Getreide, Mehl und Brot (1972). 1983, Vol 37, Num 11, pp 335-339, issn 0367-4177Article

Les améliorants en panificationBENCHARIF, Meriem; SERSAR, Ibrahim.MHA (Sousse). 2011, Vol 23, Num 66, pp 30-34, issn 0330-8030, 5 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

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

Le froid en boulangerie pâtisserie = The food in bakery; pastrySOEBERT, C.Revue pratique du froid et du conditionnement d'air. 1986, Vol 40, Num 618, pp 89-97, issn 0370-6699Article

Behr's Backwaren Handbuch. 5 = Manuel Behr de boulangerie. 5SEIBEL, W; STELLER, W; WURZIGER, J et al.1984, 140 p., isbn 3-922528-36-8Book

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

Surgélation industrielle du pain = Industrial superfreaging of breadGURRET, J.-M.Revue pratique du froid et du conditionnement d'air. 1986, Vol 40, Num 618, pp 76-78, issn 0370-6699Article

Proceedings of the sixtieth annual meeting of the American Society of Bakery Engineers. March 4-7, 1984 = Comptes-rendus du soixantième congrès annuel de l'«American Society of Bakery Engineers». 4-7 mars, 1984Annual meeting of the American Society of Bakery Engineers. Proceedings. 60. 1984, 224 p.Conference Proceedings

Proceedings of the fifty-eighth annual meeting of the American Society of Bakery Engineers. March, l-3, l982. Chicago. Illinois = Comptes rendus du 18^ème congrès annuel de l'Américan Society of Bakers Engineers. l-3 mars 1982. Chicago. IllinoisAnnual Meeting of the American Society of Bakery Engineers. 58. 1982, 248 p.Conference Proceedings

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