Zobrazeno 1 - 1
of 1
pro vyhledávání: '"S.M.E. Babor"'
Publikováno v:
Khulna University Studies. :39-42
The present study was undertaken for the characterization of wheat flour on the basis of protein content and dough quality and to evaluate the rheological changes of the dough after fermentation with a-amylase, protease, sodium acid pyrophosphate (SA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5747f0167930d94568d77f92c8130f6
https://doi.org/10.53808/kus.2005.6.1and2.0352-l
https://doi.org/10.53808/kus.2005.6.1and2.0352-l
