Examination and application possibilities of german wheat in the food industry
2002
Leder, I. | Czukor, B. | Adanyine Kisbocskoi, N. | Barath, A. | Beczner, J. | Daood, H.
Compared to foods made of ordinary wheat (T. aestivum), a wide selection of foods can be made of spelt (T. spelta) - with proper change in the processing technologies of food industry (backing and pasta industry) - that tastes characteristical "Spelt-like", has larger protein content and nutrition value, and is able to protect health better.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
pp. 174-179
Другие темы
Composicion quimica; Tecnologia de los alimentos; Ble tendre
Язык
Венгерский
Примечание
Summaries Hu, En, De
Переведенный заголовок
Tonkolybuza vizsgalata, elelmiszeripari felhasznalasi lehetosegei
Тип
Summary; Bibliography
2002-08-15
AGRIS AP
Поставщик данных
If you notice any incorrect information relating to this record, please contact us at [email protected] [email protected]