Výsledky vyhledávání - "TECHNOLOGISCHE EIGENSCHAFTEN VON BACKWARENROHSTOFFEN (BÄCKEREI)"

A coupled grinding and drying technology to enhance functional properties of locust bean gum and wheat flour

Autor: Illmann, Silke

Food process engineering, 43
ISBN:978-3-905609-50-9

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bfc12089312bed72974d1ac2447769ae

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Impact of prolamin variation and 1BL.1RS translocation on bread-making quality parameters of wheat (Triticum aestivum L.)

Autor: Gobaa, Samy

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4215a3729dd876b4dad4a3fe50077998

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Freezing of bread dough - An investigation on water and ice properties in relation to dough structure

Autor: Baier-Schenk, Astrid

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6af1a3c5828d195d006a4bd440c3b732

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