Der Einfluss von aegyptischem Wasser unterschiedlichen Haertegrades auf die rheologischen Eigenschaften des Teiges und die Volumenausbeute bei der Brotherstellung.
1981
Morad M.M. | Askar A. | Abdel Kader M.A.
Bibliographic information
Getreide, Mehl und Brot
Volume
35
ISSN
0367-4177
Pagination
v.215-216(8)
Language
German
Note
3 tables; 8 ref. Summary (De).
Translated Title
English.
[Different kinds of water in Egypt, their degrees of hardness and their effects on the rheological properties of dough and the load volume]. [German]
Type
Journal Article; Summary
Source
Getreide,-Mehl-und-Brot (Germany, F.R.). (Aug 1981). v. 35(8) p. 215-216.
Corporate Author
Zagazig Univ., Cairo (Egypt). Faculty of Agriculture
International Organization for Standardization, Geneva (Switzerland).
2012-11-15
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