Zobrazeno 1 - 3
of 3
pro vyhledávání: '"VIOLETA SORINA IONESCU"'
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 36, Iss 1, Pp 39-52 (2012)
The milling by-products have high nutritional value and can be incorporated into white flour. This study was aimed at comparatively examining the rheological behaviour of the doughs made from wheat white flour with different levels (3-30%) of bran st
Externí odkaz:
https://doaj.org/article/3c740d3badb544d1a0dfb5e7935129d8
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 35, Iss 1, Pp 54-62 (2011)
One characteristic of the Romanian wheat flour in the recent years consists of high values of the falling number. The aim of the present study was to explore the Mixolab device to characterize the thermo-mechanical behaviour of flour supplemented wit
Externí odkaz:
https://doaj.org/article/7de5abc2026747a68da432778a528fd3
Autor:
STOENESCU, GEORGETA1 getastoenescu@yahoo.com, IONESCU, VIOLETA SORINA1 violetasorinaionescu@yahoo.com, BANU, IULIANA2 iuliana.banu@ugal.ro
Publikováno v:
Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare. 2011, Vol. 35 Issue 1, p54-62. 9p. 2 Charts, 7 Graphs.