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

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INFLUENCING FACTORS ON COSTS AND DECISION MAKING . A LOOK AT THE BAKERY INDUSTRY by Florina LUP, Carmen SCORTE, Daniela ZAPODEANU

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The effect of feeding fresh swine manure, poultry waste, urea, molasses and bakery by-products ensiled for lambs by Fernando Martínez San Pedro, Ignacio A. Domínguez Vara, José Luis Bórquez, Manuel Gonzalez-Ronquillo

Subjects: “…Poultry waste. Fresh pig manure. Bakery by, product. Silage Lambs, , , , , , , , ,…”
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FEATURES OF THE ORGANIZATION OF COST ACCOUNTING IN BAKING by E. Sedova, K. Gamazina

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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

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Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial Activities by Hussein Ahmed M.S., Shaheen Mohamed S., Abdel-Kalek Hanan H., El-Nor S.A.H. Abo

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

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