共 50 条
- [1] MANUFACTURE OF BAKED GOODS AND CONFECTIONS IN MONGOLIA BACKER UND KONDITOR, 1981, 35 (07): : 206 - 206
- [2] FUNCTIONAL GRANOLA INGREDIENT FOR BAKED GOODS, SNACKS, CONFECTIONS FOOD PRODUCT DEVELOPMENT, 1979, 13 (11): : 28 - 28
- [3] POSSIBILITIES OF THE DECREASE OF THE PHYSIOLOGICAL ENERGY CONTENT OF SELECTED BAKED GOODS AND CONFECTIONS .1. BACKER UND KONDITOR, 1981, 35 (10): : 293 - 296
- [4] FACHSCHULE-RICHEMONT-LUZERN - AN INSTITUTION OF THE BAKED GOODS AND CONFECTIONS TRADE INTRODUCES ITSELF ALIMENTA, 1983, 22 (04): : 97 - 99
- [5] POSSIBILITIES OF THE DECREASE OF THE PHYSIOLOGICAL ENERGY CONTENT OF SELECTED BAKED GOODS AND CONFECTIONS .2. BACKER UND KONDITOR, 1981, 35 (11): : 346 - 348
- [9] GRAIN-BASED CEREALS - ASSESSING THE CHALLENGES AGRICULTURAL ENGINEERING, 1985, 66 (10): : 15 - 16