[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))

Published in

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

In AGRIS since: 1985-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Unassigned data from Yugoslavia

If you notice any incorrect information relating to this record, please contact us at agris@fao.org