STATE-SPECIFIC CORRELATIONS OF WHEAT-FLOUR, DOUGH HANDLING AND BREAD QUALITY

被引：0

|

作者：

HUBER, H

机构：

来源：

DEUTSCHE LEBENSMITTEL-RUNDSCHAU | 1984年 / 80卷 / 04期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：115 / 115

页数：1

相关论文

共 50 条

[1] MICROSTRUCTURE OF WHEAT-FLOUR DOUGH AND BREAD
FRETZDORFF, B
POMERANZ, Y
[J]. DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 1983, 79 (02) : 59 - 59
[2] EFFECT OF WHEAT-FLOUR PENTOSANS IN DOUGH, GLUTEN, AND BREAD
JELACA, SL
HLYNKA, I
[J]. CEREAL CHEMISTRY, 1972, 49 (04) : 489 - &
[3] USE OF THE TEXTUREPRESS IN WHEAT-FLOUR DOUGH AND BREAD EVALUATION
STACHIW, NC
ZABIK, ME
CRESS, CE
LORIMER, NL
[J]. CEREAL FOODS WORLD, 1987, 32 (09) : 673 - 673
[4] DOUGH ADDITIVES AND THE BREAD-MAKING CHARACTERISTICS OF SOFT WHEAT-FLOUR
CHLAPOWSKI, Y
JOHNSON, JM
[J]. CEREAL FOODS WORLD, 1988, 33 (08) : 677 - 677
[5] FREEZE-FRACTURE ULTRASTRUCTURE OF WHEAT-FLOUR INGREDIENTS, DOUGH, AND BREAD
FRETZDORFF, B
BECHTEL, DB
POMERANZ, Y
[J]. CEREAL CHEMISTRY, 1982, 59 (02) : 113 - 120
[6] EFFECT OF INGREDIENTS ON THE QUALITY OF WHOLE WHEAT-FLOUR BREAD
INDRANI, D
RAO, GV
[J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1992, 29 (06): : 360 - 363
[7] EFFECT OF IMPROVERS ON THE QUALITY OF WHOLE WHEAT-FLOUR BREAD
INDRANI, D
RAO, GV
[J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1992, 29 (06): : 357 - 359
[8] SUPPLEMENTING SORGHUM FLOUR FOR WHEAT-FLOUR IN BREAD
GONZALEZ, MP
PENG, AC
[J]. OHIO AGRICULTURAL RESEARCH AND DEVELOPMENT CENTER RESEARCH CIRCULAR, 1987, (292): : 36 - 37
[9] Wheat-flour dough extensibility as a discriminator for wheat varieties
Anderssen, RS
Bekes, F
Gras, PW
Nikolov, A
Wood, JT
[J]. JOURNAL OF CEREAL SCIENCE, 2004, 39 (02) : 195 - 203
[10] EFFECT OF PROCESSING METHODS ON THE QUALITY OF WHOLE WHEAT-FLOUR BREAD
INDRANI, D
RAO, GV
[J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1992, 29 (05): : 293 - 295

← 1 2 3 4 5 →