Moznosti zlepseni kvality mouk z odrud psenice ceskeho sortimentu ucinkem lecithinu a sojove bilkoviny.
1994
Petr J. | Prugar J. | Klamann G.
AGROVOC关键词
书目信息
Rostlinna Vyroba UZPI
卷
40
ISSN
0370-663X
页码
v.447-455(5)
其它主题
Aditivos de la panificacion; Propriete rheologique; Aptitude boulangere; Caracteristicas de la coccion; Republica checa; Propiedades reologicas; Qualite; Variete; Proteinas vegetales; Farine de ble; Republique tcheque; Ble
语言
捷克语
注释
3 tables; 7 ref. Summaries (Cs, En).
翻译的标题
英语.
The possibilities of improvement of flour quality from wheat varieties of the Czech assortment by lecithin and soybean protein.
类型
Journal Article; Journal Part; Summary
来源
Rostlinna-Vyroba-UZPI (Czech Republic). (May 1994). v. 40(5) p. 447-455.
团体作者
Vyzkumny Ustav Rostlinne Vyroby, Prague-Ruzyne (Czech Republic)
International Rice Research Inst., Los Banos, Laguna (Philippines).
2012-11-15
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