Open AccessEffect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality
Author(s) -
M. Hrušková,
Ivan Švec,
Ivana Kadlčíková
Publication year - 2019
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs.v8i1.529
Subject(s) - farinograph , acorn , absorption of water , food science , wheat flour , falling number , barley flour , gluten , softening , chemistry , raw material , mathematics , materials science , composite material , botany , biology , organic chemistry