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rye bread - keyword
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items found: 7
1.
Rukkipala tehnoloogilise protsessi kaardistamine uue tootmisliini juurutamisel. The implementation of a new production line of a rye crust bread Rukkipala and the mapping of its technological process
Jahu, Stiina-Mai
05.06.2018
master's theses
2.
Eesti noorte rukkileiva tarbimise eelistused. Rye bread consumption preferences among young Estonians
Ladva, Kristin Josephine
06.06.2018
bachelor's theses
3.
Rye sourdough fermentation and bread stability. Rukkitaigna hapendamine ja leiva vananemine
Mihhalevski, Anna
29.11.2012
dissertations
4.
Leibade eelistused ja meeldivuse tegurid Eesti ja Ameerika Ühendriikide tarbijate seas. Bread preference and liking factors among Estonia and United States of America consumers
Prätz, Maarja
06.06.2019
master's theses
5.
Leiva sensoorne ja tekstuurianalüüs. Sensory evaluation and texture profile analysis of bread
Saarepuu, Ann
10.06.2014
bachelor's theses
6.
Tehnoloogiliste parameetrite ja jahuparandajate mõju rukkileiva omadustele ja tootmise efektiivsusele. The effect of technological parameters and bread improvers on the properties and production efficiency of rye bread
Timofejeva, Irina
19.01.2016
master's theses
7.
Starterbakteri Lactobacillus brevis M30I-2 kultiveerimise ja säilitamise tingimuste mõju rukkileiva taigna käärimisele. Influence of starter bacteria Lactobacillus brevis M30I-2 cultivation and preservation conditions on fermentation of rye bread dough
Tõnutare, Merete
08.06.2015
bachelor's theses
items found: 7
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