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Moznosti zlepseni kvality mouk z odrud psenice ceskeho sortimentu ucinkem lecithinu a sojove bilkoviny.

1994

Petr J. | Prugar J. | Klamann G.

AGROVOC Keywords
acide ascorbique acido ascorbico additif de panification ascorbic acid bakery additives baking characteristics calidad contenido de humedad czech republic gluten grain granos harina de trigo lecithine lecithins lecitinas moisture content plant protein proteine vegetale quality rheological properties soja soybeans teneur en eau trigo variedades varieties wheat flour wheats
Bibliographic information
Rostlinna Vyroba UZPI
Volume 40 ISSN 0370-663X
Pagination
v.447-455(5)
Other Subjects
Aditivos de la panificacion; Propriete rheologique; Aptitude boulangere; Caracteristicas de la coccion; Republica checa; Propiedades reologicas; Qualite; Variete; Proteinas vegetales; Farine de ble; Republique tcheque; Ble
Language
Czech
Note
3 tables; 7 ref. Summaries (Cs, En).
Translated Title
English. The possibilities of improvement of flour quality from wheat varieties of the Czech assortment by lecithin and soybean protein.
Type
Journal Article; Journal Part; Summary
Source
Rostlinna-Vyroba-UZPI (Czech Republic). (May 1994). v. 40(5) p. 447-455.
Corporate Author
Vyzkumny Ustav Rostlinne Vyroby, Prague-Ruzyne (Czech Republic)
International Rice Research Inst., Los Banos, Laguna (Philippines).
2012-11-15
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