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2014•Zywnosc-nauka Technologia JakoscRequires access

RHEOLOGICAL PROPERTIES OF WHEAT FLOUR SLURRY AS INDICATORS OF BAKING QUALITY OF WHEAT FLOUR

Piotr Zarzycki, M. Kasprzak, Zbigniew Rzedzicki, Aldona Sobota, Emilia Sykut‐Domańska

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Key concepts: Wheat flour, Rheology, Food science, Slurry, Wheat bread, Chemistry, Materials science, Composite material

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RHEOLOGICAL PROPERTIES OF WHEAT FLOUR SLURRY AS INDICATORS OF BAKING QUALITY OF WHEAT FLOUR — Research Paper | ScholarLens