Open AccessRHEOLOGICAL PROPERTIES OF WHEAT FLOUR SLURRY AS INDICATORS OF BAKING QUALITY OF WHEAT FLOUR
Author(s) -
Piotr Zarzycki,
M. Kasprzak,
Z. Rzedzicki,
Aldona Sobota,
Emilia Sykut-Domańska
Publication year - 2014
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2014/97/050-066
Subject(s) - wheat flour , rheology , food science , slurry , wheat bread , chemistry , materials science , composite material