The effects of operating conditions and flour quality on the final dough fermentation

2000

Davidovic, D.N. ("Zitopek", Nis (Yugoslavia)) | Savic, T.C. | Lazic, M.L. | Savic, D.S.


书目信息
Acta Periodica Technologica (Yugoslavia)
31 a ISSN 1450-7188
页码
pp. 281-289
其它主题
Panificacion; Masa de panaderia; Levaduras de panaderia; Farine de ble; Fermentacion; Pate de cuisson
语言
塞尔维亚
注释
Summaries (En, Sr)
2 graphs; 2 tables; 7 ref.
翻译的标题
Uticaj procesnih uslova u toku zavrsne fermentacije na osobine testanih komada pripremljenih od brasna razlicitog kvaliteta
类型
Summary; Conference
粮农组织大会
Yugoslav congress of food, pharmaceutical and chemical engineering, Novi Sad (Yugoslavia), 16-17 Sep 1999

2001-08-15
AGRIS AP
在Google Scholar上查找
如果您发现与此记录相关的任何错误信息,请联系 agris@fao.org