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  1. 1
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    Food biochemistry by Alais, Charles

    Published 1991
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  2. 2
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    Bread science and technology by Pomeranz, Yeshajahu, Shellenberger, J. A

    Published 1971
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  3. 3
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    Cereals in breadmaking: a molecular colloidal approach by Eliasson, Ann-Charlotte, Larsson, Kare

    Published 1993
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  4. 4
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    Utilización de hidrocoloides como mejoradotes de la textura del pan larga vida by Mella Maldonado, Marcia

    Published 2002
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  5. 5
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    Alternativas tecnológicas para la elaboración y la conservación de productos panificados by Ribotta, Pablo Daniel, Tadini, Carmen Cecilia

    Published 2009
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  6. 6
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    Aspectos nutricionales y saludables de los productos de panificación by Lutz, Mariane, Edel León, Alberto

    Published 2009
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  7. 7
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    Enzimas: las ciencia del buen pan by Valenzuela A., Catalina, Arguinarena C., Jesús

    Published 2015
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  8. 8
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    Agua, harina, sal y levadura: relatos del oficio panadero en Santiago de Chile by Diéguez Santa María, Gabriela

    Published 2015
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  9. 9
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    El Pan de Chile. Su historia, sus personajes, sus panaderías, su nobleza. by Ferrán L., Antonio

    Published 2016
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