Prediction of rye flour baking quality based on parameters...

European Food Research and Technology 2018 / 6 Vol. 244; Iss. 6

Prediction of rye flour baking quality based on parameters of swelling curve

Stępniewska, Sylwia, Słowik, Elżbieta, Cacak-Pietrzak, Grażyna, Romankiewicz, Daria, Szafrańska, Anna, Dziki, Dariusz
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Volume:
244
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-017-3014-z
Date:
June, 2018
File:
PDF, 1.03 MB
english, 2018
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