Zobrazeno 1 - 2
of 2
pro vyhledávání: '"physicochemical properties of bread"'
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 25, Iss 1, Pp 53-66 (2021)
The study investigates rheological properties of dough and baking process made from flour obtained by milling grains from ancient varieties of wheat (einkorn, emmer and spelt), compared to common wheat flour dough (Arkadia variety). The findings show
Externí odkaz:
https://doaj.org/article/4e056ab6376a4b37953ea85faadfa081
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 25, Iss 1, Pp 53-66 (2021)
The study investigates rheological properties of dough and baking process made from flour obtained by milling grains from ancient varieties of wheat (einkorn, emmer and spelt), compared to common wheat flour dough (Arkadia variety). The findings show
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a599891b7fe275d7ad3893f11c64b30
https://doaj.org/article/4e056ab6376a4b37953ea85faadfa081
https://doaj.org/article/4e056ab6376a4b37953ea85faadfa081