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Mixolab as a new rheological system for prediction of bread making quality of wheat.
Mixolab as a new rheological system for prediction of bread making quality of wheat.
2009
Ivana Capouchova
L. Papoušková
V. Dvořáček
Jana Hajslova
Evženie Prokinová
A. Škeříková
O. Faměra
K. Pazderů
Z. Ugarčic´-Hardi
M. Jukic
D. K. Komlenic
M. Planinic
L. Obad
Keywords:
Environmental science
Mycotoxin
Food science
Vomitoxin
Food quality
Gluten
Agronomy
wheat flour
microbial contamination
bread making
protein content
Biology
Correction
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