Rheology and structure of wheat flour dough
1989
Eliasson, A.C. (Lund Univ. (Sweden). Kemiska Inst.)
AGROVOC Keywords
Bibliographic information
Publisher
STU
Other Subjects
Farine de cereale; Panification/ amidon; Propriete rheologique; Caracteristicas de la coccion; Panificacion/ almidon; Breadmaking/ starch; Aptitude boulangere; Propiedades reologicas
Language
English
Note
23 ref. Summary (En)
ISBN
91-87818-00-0
Type
Conference; Summary
Source
Cereal science and technology in Sweden. Proceedings from an international symposium June 13th-16th, 1988 Ystad, Sweden, Asp, N.G. (ed.).- Stockholm (Sweden): STU, 1989.- ISBN 91-87818-00-0. p. 82-88
Conference
Cereal Science and Technology in Sweden, Ystad (Sweden), 13-16 Jun 1988
1990-08-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Swedish University of Agricultural Sciences
If you notice any incorrect information relating to this record, please contact us at [email protected]