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The comparison of spelt and common wheat flour and bread-technological value, amino acid composition and immunodetection of prolamin proteins
Title The comparison of spelt and common wheat flour and bread-technological value, amino acid composition and immunodetection of prolamin proteins / Mickowska Barbara, Socha Peter, Gambuś Halina, Mazur Elžbieta, Urminská Dana, Cieślik Ewa Author-s Mickowska, Barbara (Author)
Socha, Peter, ; SPUFBP01 (Author)Gambuś, Halina (Author) Mazur, Elžbieta (Author) Urminská, Dana, ; SPUFBP01 (Author) Cieślik, Ewa (Author) Description tab. Notes Bibliogr. odkazy In Proteiny 2011 : sbornik příspěvků VI. ročníku mezinárodní konference, 3. - 4. května 2011 Zlín. -- Zlín : Univerzita Tomáše Bati, 2011. -- ISBN 978-80-7454-022-6. -- S. 80-98 Category of Publication Activity AFC Subject-s obilniny pšenica špaldová špaldová múka pšeničná múka aminokyseliny prolamíny Country Czech Republic Language English Database Agro-bibliography References (1) Bibliografia - Agro-bibliography
Number of the records: 1