Effect of microwave heating on the rheological and baking properties of wheat flour
2001
Yousif, E.I. | Khalil, H.I. (Ain-Shams Univ., Cairo (Egypt). Faculty of Agriculture)
AGROVOC关键词
书目信息
页码
pp. 541-553
其它主题
Farine de ble; Masa de panaderia; Traitement aux microondes; Propriete rheologique; Pate de cuisson; Viscosite; Panificacion; Propiedades reologicas
语言
英语
注释
Summaries (Ar, En)
6 tables; 20 ref.
类型
Summary
2003-08-15
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]