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Volumn 52, Issue 1, 2011, Pages 564-568

Optimization of energy and manpower requirements in Nigerian bakeries

Author keywords

Bakery; Energy; Inventory; Manpower; Optimization; Production systems

Indexed keywords

BAKERIES; COST REDUCTION; ECONOMICS; ENERGY UTILIZATION; OPTIMIZATION; STATISTICAL MECHANICS; TIME SERIES ANALYSIS;

EID: 80054753593     PISSN: 01968904     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.enconman.2010.07.031     Document Type: Conference Paper
Times cited : (8)

References (10)
  • 2
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    • 0000765883 scopus 로고
    • Gas retention of different cereal flours
    • He H, Hoseney R. Gas retention of different cereal flours. Cereal Chemistry 1991;68:334-6.
    • (1991) Cereal Chemistry , vol.68 , pp. 334-336
    • He, H.1    Hoseney, R.2
  • 4
    • 0036191608 scopus 로고    scopus 로고
    • Imaging of the fermentation process of bread dough and the grain structure of baked breads by magnetic resonance imaging
    • H. Takano, N. Ishida, M. Koizumi, H. Kano, Imaging of the fermentation process of bread dough and the grain structure of baked breads by magnetic resonance image, Journal of Food Science 67 (2002) 244-250. [retrieved 24.04.06 . 1365-2621, 2002, tb 11392]. (Pubitemid 34190811)
    • (2002) Journal of Food Science , vol.67 , Issue.1 , pp. 244-250
    • Takano, H.1    Ishida, N.2    Koizumi, M.3    Kano, H.4
  • 5
    • 27944487586 scopus 로고    scopus 로고
    • Characterizing effects of fermentation and baking on the deoxynivalenol content of rolls
    • Ragab WS, Drusch S, Kuhlman A, Beyer M. Characterizing effects of fermentation and baking on the de-oxynivalenol content of rolls. Journal of Applied Botany and Food Quality 2005;79(3):197-201. (Pubitemid 41674246)
    • (2005) Journal of Applied Botany and Food Quality , vol.79 , Issue.3 , pp. 197-201
    • Ragab, W.S.M.1    Drusch, S.2    Kuhlmann, A.3    Beyer, M.4
  • 8
    • 33745026313 scopus 로고    scopus 로고
    • Quality characteristics of bread produced from composite flours of wheat, plantain and soybeans
    • Olaoye OA, Onilude AA, Idowu OA. Quality characteristics of bread produced from composite flours of wheat, plantain and soybeans. African Journal of Biotechnology 2006;5(11):1102-6. (Pubitemid 43876616)
    • (2006) African Journal of Biotechnology , vol.5 , Issue.11 , pp. 1102-1106
    • Olaoye, O.A.1    Onilude, A.A.2    Idowu, O.A.3
  • 9
    • 44049097413 scopus 로고    scopus 로고
    • Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria
    • DOI 10.1108/00346650810871920
    • Jekayinfa SO. Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria. Nutrition and Food Science Journal 2008;38(3):239-48. (Pubitemid 351712496)
    • (2008) Nutrition and Food Science , vol.38 , Issue.3 , pp. 239-248
    • Jekayinfa, S.O.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.