Utvrdjivanje rezima mesenja i emulgatora na strukturne promene proteinske mreze u psenicnom testu [preradjevine od zitarica i pekarski proizvodi - drugi]. Aminokiselinski sastav i interakcije u psenicnom testu.
1983
Jancic N.
AGROVOC关键词
书目信息
页码
v.19-39(1-2)
其它主题
Emulsificacion; Productos de panaderia; Farine de cereale; Aminoacidos; Acide amine; Proteinas
注释
3 ill.; 3 graphs; 4 tables; 10 ref. Summary (De).
翻译的标题
英语.
[The influence of mixing and emulsifying regime on structural changes of protein net in wheat dough [Cereal and bakery products]]. [Amino acid content and interactions in wheat dough]. [Serbo-croat]
类型
Journal Article; Journal Part; Data; Summary
来源
Zito-hleb (Yugoslavia). (1983). v. 10(1-2) p. 19-39.
团体作者
Tehnoloski fakultet, Novi Sad (Yugoslavia)
International Organization for Standardization, Geneva (Switzerland).
2012-11-15
AGRIS AP