Procena tehnoloskog kvaliteta brasna za proizvodnju keksa.
1987
Gavrilovic M. | Jovanovic O.
Determining the content of spoiled cornflour, the ability of flour to retain water in an alkaline environment, viscosity of flour suspension in an alkaline environment and flour sedimentation in ethyl alcohol, contributes to better knowledge of the flour properties in evaluating its technological qualities. On the basis of the used, specific methods, it may be said that the 60% flour of the Novi Sad rana 2, is the least suitable for making biscuits.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
页码
v.43-49(1-2)
其它主题
Farine de cereale; Alcalinite; Qualite; Almidon; Viscosite
注释
7 graphs; 4 tables; 10 ref. Summary (De).
翻译的标题
英语.
[An assessment of the technological quality of flour for making biscuits]. [Serbo-croat]
类型
Journal Article; Journal Part; Summary
来源
Zito-hleb (Yugoslavia). (1987). v. 14(1-2) p. 43-49.
团体作者
Tehnoloski fakultet, Novi Sad (Yugoslavia)
2012-11-15
AGRIS AP