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Prediction the Quality of Industrial Flour Using the Mixolab Device.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2010, v. 67, n. 2, p. 429, doi. 10.15835/buasvmcn-agr:5160
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IMPROVEMENT OF DOUGH RHEOLOGY AND BREAD QUALITY BY ENZYMES COMBINATION.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2008, v. 65, n. 2, p. 194, doi. 10.15835/buasvmcn-agr:793
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RHEOLOGICAL PROPERTIES OF THE WHEAT FLOUR SUPPLEMENTED WITH DIFFERENT ADDITIVES.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2011, v. 35, n. 1, p. 54
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COMPARATIVE EVALUATION OF WET GLUTEN QUANTITY AND QUALITY THROUGH DIFFERENT METHODS.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2010, v. 34, n. 2, p. 44
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TECHNOLOGICAL EFFECTS OF THE WHEAT CLEANING EQUIPMENT OF AN INDUSTRIAL MILL.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2010, v. 34, n. 2, p. 54
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RHEOLOGICAL BEHAVIOUR OF DIFFERENT WHEAT VARIETIES.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2009, v. 3, n. 32, p. 25
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AMARANTH INFLUENCE ON WHEAT FLOUR DOUGH RHEOLOGY: OPTIMAL PARTICLE SIZE AND AMOUNT OF FLOUR REPLACEMENT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2020, v. 10, n. 3, p. 366, doi. 10.15414/jmbfs.2020.10.3.366-373
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- Article