Textural properties of crumb of wheat and oats flour bread
نویسندگان
چکیده
منابع مشابه
Image Data of Crumb Structure of Bread from Flour of Czech Spring Wheat Cultivars
Š��� I., H������� M. (2004): Image data of crumb structure of bread from flour of Czech spring wheat cultivars. Czech J. Food Sci., 22: 133–142. Baking quality of flour from six wheat cultivars (harvest 2002 and 2003), belonging to the quality classes A and B, was evaluated using the fermented dough test. Analytical traits of kernel and flour showed differences between the classes which were co...
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ژورنال
عنوان ژورنال: Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality
سال: 2016
ISSN: 2451-0769,2451-0777
DOI: 10.15193/zntj/2016/106/129