Procena tehnoloskog kvaliteta brasna za proizvodnju keksa.
1987
Gavrilovic M. | Jovanovic O.
Determining the content of spoiled cornflour, the ability of flour to retain water in an alkaline environment, viscosity of flour suspension in an alkaline environment and flour sedimentation in ethyl alcohol, contributes to better knowledge of the flour properties in evaluating its technological qualities. On the basis of the used, specific methods, it may be said that the 60% flour of the Novi Sad rana 2, is the least suitable for making biscuits.
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