Utvrdjivanje rezima mesenja i emulgatora na strukturne promene proteinske mreze u psenicnom testu [preradjevine od zitarica i pekarski proizvodi - drugi]. Aminokiselinski sastav i interakcije u psenicnom testu.
1983
Jancic N.
AGROVOC Keywords
Bibliographic information
Zito hleb
Volume
10
ISSN
0351-0999
Pagination
v.19-39(1-2)
Other Subjects
Proteinas; Aminoacidos; Emulsificacion; Farine de cereale; Productos de panaderia; Acide amine
Note
3 ill.; 3 graphs; 4 tables; 10 ref. Summary (De).
Translated Title
English.
[The influence of mixing and emulsifying regime on structural changes of protein net in wheat dough [Cereal and bakery products]]. [Amino acid content and interactions in wheat dough]. [Serbo-croat]
Type
Journal Article; Journal Part; Data; Summary
Source
Zito-hleb (Yugoslavia). (1983). v. 10(1-2) p. 19-39.
Corporate Author
Tehnoloski fakultet, Novi Sad (Yugoslavia)
International Organization for Standardization, Geneva (Switzerland).
2012-11-15
AGRIS AP
Data Provider
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