AGRIS - International System for Agricultural Science and Technology

[Significance of the amylogramm for the evaluation of baking strength of wheat and wheat flour]

1989

Bruemmer, J.-M. (Bundesforschungsanstalt fuer Getreide- und Kartoffelverarbeitung, Detmold (Germany, F.R.))


Bibliographic information
Getreide Mehl und Brot (Germany, F.R.)
Volume 43 Issue 6 ISSN 0367-4177
Pagination
pp. 177-181
Other Subjects
Propriete rheologique; Viscosite; Ble; Analyse/ malt; Analysis/ malt; Analisis/ malta (producto); Propiedades reologicas
Language
German
Note
8 graphs, 1 table; 18 ref. Summary (De)
Type
Summary

1990-08-15
AGRIS AP
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org