Effect of wheat storage temperature and time on the rheological properties of the dough [Romania]
2006
Barna, O. | Moraru, C. | Tofan, I. | Tofan, C. | Burluc, R.
Английский. On samples of the soft wheat variety Fundulea 4, destined to be used in the baking industry, the influence of storage temperature and time on some rheological properties of the obtained dough was evaluated
Показать больше [+] Меньше [-]итальянский. E' stata determinata l'influenza della temperatura e della durata di stoccaggio di una varietà di grano da panificazione (Fundulea 4) sulle proprietà reologiche dell'impasto ottenuto
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