Impact of baking properties of wheat flour on change the parameters of kneading and rheological characteristics of the dough.
| Autor: | Boltenko, Yury A.1, Myachikova, Nina I.1 myachikova@bsu.edu.ru, Binkovskaya, Olga V.1, Remnev, Alexey I.1, Semchenko, Irina V.1 |
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| Zdroj: | EurAsian Journal of Biosciences. Aug-Dec2019, Vol. 13 Issue 2, p1067-1070. 4p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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