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.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
页码
pp. 174-179
其它主题
Composicion quimica; Tecnologia de los alimentos; Ble tendre
语言
匈牙利
注释
Summaries Hu, En, De
翻译的标题
Tonkolybuza vizsgalata, elelmiszeripari felhasznalasi lehetosegei
类型
Summary; Bibliography
2002-08-15
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 [email protected]