RHEOLOGICAL STUDIES ON BREAD AT THE TECHNICAL UNIVERSITY OF BUDAPEST
- 1 June 1980
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 11 (2) , 81-115
- https://doi.org/10.1111/j.1745-4603.1980.tb00311.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Interaction Between Glycolipids and Wheat Flour Macromolecules in BreadmakingPublished by Elsevier ,1973
- Über die rheologischen Eigenschaften der Bäckereiprodukte und SüßgebäckeMolecular Nutrition & Food Research, 1963