On the relationship between large-deformation properties and biochemical parameters of wheat flour dough in relation to breadmaking quality

Autor:	Sliwinski, E., van Vliet, T., Kolster, P.
Jazyk:	angličtina
Rok vydání:	1996
Předmět:	Integrated Food Science and Food Physics Geïntegreerde levensmiddelentechnologie en -fysica Agrotechnological Research Institute Life Science Instituut voor Agrotechnologisch Onderzoek VLAG
Zdroj:	Proc. 6th Int. Gluten Workshop, Melbourne, Australia: Gluten '96, C.M. Wrigley (ed.). Cereal Chem. Division, Royal Australian Chemical Institute, Melbourne, Australia
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::cbbaa300bfeb12510045eee12d2ec6ba https://research.wur.nl/en/publications/on-the-relationship-between-large-deformation-properties-and-bioc Zobrazit plný text záznamu