[The influence of mixing and emulsifying regime on structural changes of protein net in wheat dough [Cereal and bakery products]]
1983
Jancic, N. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
AGROVOC Keywords
Bibliographic information
Zito hleb (Yugoslavia)
Volume
10
Issue
1-2
ISSN
0351-0999
Pagination
pp. 19-39
Other Subjects
Farine de cereale; Emulsificacion; Productos de panaderia; Acide amine; Proteinas; Aminoacidos
Language
Serbo-Croatian
Note
3 ill.; 3 graphs; 4 tables; 10 ref. Summary (De)
Type
Numerical Data; Summary
1985-08-15
AGRIS AP
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