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Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions

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第一作者： Svec, Ivan

作者： Svec, Ivan ^[1] ; Kapacinskaite, Rasa ^[1] ; Hruskova, Marie ^[2]

作者单位： Univ Chem & Technol Prague, Fac Food & Biochem Technol, Dept Carbohydrates & Cereals, Prague, Czech Republic ^[1] Kaunas Univ Technol, Fac Chem Technol, Dept Food Sci & Technol, Kaunas, Lithuania ^[2]

关键词 wheat composite flour non-traditional plant Zeleny sedimentation Falling Number fermentation process bread volume

发布时间 2020-11-11

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Ecological restoration

2020年38卷1期

49-56页

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Ecological restoration

2020年38卷1期

49-56页

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Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions

Ecological restoration

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Ecological restoration

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Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions

Ecological restoration

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同项目论文

Ecological restoration

相关期刊

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