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Autor:
Ivan Svec Marie Hruskova
Publikováno v:
Journal of Food Technology Research. 1:156-163
Technological quality changes of wheat flour were studied in relation to its partial replacement (5, 10, 15, 20, 25 or 30%) by white rice flour (RF). In dependence on level added, RF lowered water absorption up to about 10%. Dough stability was multi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ee26f601cb39373b14fa8d3a99d1520
https://doi.org/10.18488/journal.58/2014.1.2/58.2.156.163
https://doi.org/10.18488/journal.58/2014.1.2/58.2.156.163
