Flour confectionery manufacture /

Flour confectionery manufacture /

22

Bibliographic Details
Main Author:	174414 Street, C. A.
Format:
Published:	Glasgow : Blackie, 1991
Subjects:	Confectionery

Similar Items

The science of sugar confectionery /
by: 412129 Edwards, W. P.
Published: (2000)

Methods of test for sweets and confectionery
by: 982 SIRIM

Confectionery Directory : Choose Quality, Choose Malaysia /
by: Perbadanan Pembangunan Perdagangan Luar Malaysia 602279
Published: (2009)

Complete confectionery techniques /
by: Nicolello, I. (Ildo), et al.
Published: (1994)

Method of sampling for sweets and confectionery

Methods for increasing food value of flour confectionery goods
by: A. A. Теngelbayeva, et al.
Published: (2021-01-01)

Strategic Analysis of the State of the Market of Confectionery Products
by: Larisa Nshanovna Ashalyan, et al.
Published: (2018-04-01)

Waxed board for packaging ice cream and frozen confectionery
by: 8096 British Standards Institution

FLOUR CONFECTIONERY PRODUCTS FOR FUNCTIONAL USE BASED ON MULTICOMPONENT MIXTURES
by: Renzyaeva T.V., et al.
Published: (2017-12-01)

Using Positive Experience of Activities of the Confectionery Companies in Foreign Countries to Increase the Competitiveness of Confectionery Enterprises in Ukraine
by: Loboda Maryna O.
Published: (2020-03-01)

Determination of Peroxide Value of Oils Used in the Confectioneries of Damghan, Iran in Spring 2015
Published: (2016-03-01)

Functional Confectionery Products: Development of Production Process
by: Pozdnyakova O., et al.
Published: (2018-09-01)

MODEL OF ACCOUNTING AND ANALYTICAL SUPPORT FOR MANAGEMENT ACCOUNTING OF ORGANIZATIONS IN THE CONFECTIONERY INDUSTRY
by: Zh. M. Korzovatykh
Published: (2020-08-01)

Products of whole grain processing and prospects of their use in production of flour confectionery
by: S. Yu. Misteneva
Published: (2022-10-01)

Consumer properties of confectionery products with ordered chemical composition
by: N. A. Frolova
Published: (2019-03-01)

A Survey on the knowledge of Shiraz confectioneries staff about food hygiene and their practices
by: A. Masihi Nezhad, et al.
Published: (2022-02-01)

Sugar confectionary manufacture/
by: Jackson, E. B.
Published: (1990)

Development of flour confectionery products with reduced sugar content
by: Tumashov A. A., et al.
Published: (2021-12-01)

Financial benchmarking the example of confectionery industry companies
by: Vasilić Marina
Published: (2014-01-01)

CONFECTIONERY GOODS FOR HEALTHY DIET
by: Dorn G.A., et al.
Published: (2015-06-01)

Research of the vitamin composition of medicinal herbs in the development of immunostimulating confectionery products
by: Yu. G. Pronina, et al.
Published: (2021-10-01)

Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams
by: Lilian E. Figueroa, et al.
Published: (2018-01-01)

Features of Marketing Promo-Campaigns of Ukrainian Confectionery Manufacturers within Domestic and Foreign Markets
by: Nicholas Niemczyk, et al.
Published: (2021-12-01)

Confectionery sunflower breeding and supply chain in Eastern Europe☆
by: Hladni Nada, et al.
Published: (2019-01-01)

Measurement of used oil rancidity indexes in the confectioneries and food shops
by: Hossein Farrokhzadeh, et al.
Published: (2013-01-01)

COMPLIANCE WITH LABELING LEGISLATION OF THE REPUBLIC OF MOLDOVA IN THE FIELD OF CONFECTIONERY PRODUCTS
by: Popovici Cristina, et al.
Published: (2013-12-01)

Application of LC-MS/MS Coupled with Various Digestion Methods for the Identification of Porcine Gelatin Markers in Confectionery Matrices
by: Kifayati Rosiyanti Dewi, et al.
Published: (2023-08-01)

Trends in Sales and Industry Perspectives of Package Sizes of Carbonates and Confectionery Products
by: Chloe Jensen, et al.
Published: (2021-05-01)

Application of low temperature storage of Mastura (J37) jackfruit bulbs on ice confectionery processing
by: Mat Johari, Amiruddin
Published: (2019)

Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows
by: Yuliya Pronina, et al.
Published: (2024-01-01)

Use of Confectionery Waste in Biogas Production by the Anaerobic Digestion Process
by: Agnieszka A. Pilarska, et al.
Published: (2018-12-01)

Development and implementation of strategies for further development of confectionery manufacturers - on the example of JSC "LCF "SVITOCH"
by: Nataliia Kuzo, et al.
Published: (2021-07-01)

Confectionery products (halva type) obtained from sunflower: production technology and quality alterations. A review
by: Mureşan, V., et al.
Published: (2013-01-01)

Characterization and Determination of Interesterification Markers (Triacylglycerol Regioisomers) in Confectionery Oils by Liquid Chromatography-Mass Spectrometry
by: Valentina Santoro, et al.
Published: (2018-02-01)

Sensitivitas Real-Time Polymerase Chain Reaction dengan Primer Tanabe dalam Mendeteksi Gelatin Babi pada Confectionery
by: Said Naufal Hibaturrahman, et al.
Published: (2023-06-01)

The influence of consumer capital to the formation corporate strategic planning system of confectionery enterprises
by: E.E. Ibragimov
Published: (2013-03-01)

Consumers’ Purchasing Decisions for Confectionery and Savoury Snack Food Items on and off Promotion
by: Aimee McPoland, et al.
Published: (2020-03-01)

Problems and prospects of development of confectionery industry enterprises in Ukraine
by: В. А. Самофатова, et al.
Published: (2021-10-01)

Sleep duration and food intake in people with type 2 diabetes mellitus and factors affecting confectionery intake
by: Tomoaki Akiyama, et al.
Published: (2023-05-01)

THE USE OF SECONDARY RESOURCES OF FRUIT RAW MATERIAL IN TECHNOLOGY OF CONFECTIONERY AND BAKERY PRODUCTS
by: Bakin I.A., et al.
Published: (2017-06-01)