Prediction of rye flour baking quality based on parameters of swelling curve
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
1438-2385
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
Prediction of rye flour baking quality based on parameters of swelling curve ; volume:244 ; number:6 ; day:1 ; month:12 ; year:2017 ; pages:989-997 ; date:6.2018
European food research and technology ; 244, Heft 6 (1.12.2017), 989-997, 6.2018
- Klassifikation
-
Technische Chemie
- Urheber
-
Stępniewska, Sylwia
- Beteiligte Personen und Organisationen
-
Słowik, Elżbieta
Cacak-Pietrzak, Grażyna
Romankiewicz, Daria
Szafrańska, Anna
Dziki, Dariusz
SpringerLink (Online service)
- DOI
-
10.1007/s00217-017-3014-z
- URN
-
urn:nbn:de:101:1-2018072621591733763555
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:39 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Stępniewska, Sylwia
- Słowik, Elżbieta
- Cacak-Pietrzak, Grażyna
- Romankiewicz, Daria
- Szafrańska, Anna
- Dziki, Dariusz
- SpringerLink (Online service)
Ähnliche Objekte (12)
Baking quality of wheat flour affected by cereal aphids
Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)
Baking
Changes in Baking Quality of Composite Wheat/Hemp Flour Detected by Means of Mixolab
Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking
Predictability of the consistency of porridges using different methods to measure flour swelling
Baking today
Adapting sigmoid functions for hydrogel swelling curve prediction with neural networks
Chapter IX. Baking
Baking meat, &c.
Teenie baking queen
German home baking
Baking quality of wheat flour affected by cereal aphids
Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)
Baking
Changes in Baking Quality of Composite Wheat/Hemp Flour Detected by Means of Mixolab
Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking
Predictability of the consistency of porridges using different methods to measure flour swelling
Baking today
Adapting sigmoid functions for hydrogel swelling curve prediction with neural networks
Chapter IX. Baking
Baking meat, &c.
Teenie baking queen
German home baking
Baking quality of wheat flour affected by cereal aphids
Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)
Baking
Changes in Baking Quality of Composite Wheat/Hemp Flour Detected by Means of Mixolab
Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking
Predictability of the consistency of porridges using different methods to measure flour swelling
Baking today
Adapting sigmoid functions for hydrogel swelling curve prediction with neural networks
Chapter IX. Baking
Baking meat, &c.
Teenie baking queen