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Influence of enzyme treatment on the rheology of rye doughs

1999

Graeber, S.

AGROVOC Keywords
baking characteristics calidad centeno doughs enzym enzyme preparations quality rheological properties rye seigle uses usos utilisation
Bibliographic information
Volume 43 Issue 4 ISSN 0027-769X
Pagination
pp. 249-252
Other Subjects
Pate de cuisson; Wirkung; Masa de panaderia; Preparacion enzimatica; Propiedades reologicas; Qualite; Propriete rheologique; Aptitude boulangere; Behandlung; Caracteristicas de la coccion; Preparation enzymatique
Language
English
Note
Summary (En)
Translated Title
Einfluss von Enzymbehandlungen auf die Rheologie von Roggenteigen
Type
Summary
2002-08-15
AGRIS AP
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