Open AccessTHE EFFECT OF THE ADDITION OF VARIOUS TYPES OF OILS ON THE TECHNOLOGICAL QUALITY OF WHEAT DOUGH AND BREAD
Author(s) -
Lucia Mikolasova,
Eva Ivanišová,
Маріан Токар,
Marek Šnirc,
Judita Lidiková,
Zelmira Balazova
Publication year - 2022
Publication title -
journal of microbiology, biotechnology and food sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.186
H-Index - 7
ISSN - 1338-5178
DOI - 10.55251/jmbfs.5703
Subject(s) - farinograph , rapeseed , food science , gluten , sunflower oil , sunflower , mathematics , wheat bread , falling number , wheat flour , rheology , titratable acid , volume (thermodynamics) , starch , chemistry , materials science , composite material , physics , combinatorics , quantum mechanics