Zobrazeno 1 - 1
of 1
pro vyhledávání: '"level of retrogradation"'
Publikováno v:
Новые технологии, Vol 0, Iss 4, Pp 74-83 (2020)
The article presents experimental data on the assessment of the rheological properties of dough from new types of flour, formed on the basis of cumulative curves using the Mixolab device. The data of mixolabograms and radial diagrams (Mixolab profile
Externí odkaz:
https://doaj.org/article/d88bf99dcae648b0a1210e6ca5ccb6bb
