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The influence of the use of whole grain flour from sprouted wheat grain on the rheological and microstructural properties of dough and bread
Title The influence of the use of whole grain flour from sprouted wheat grain on the rheological and microstructural properties of dough and bread / Natalia Naumenko ... [et al.] Author-s Naumenko, Natalia (Author) Potoroko, Irina (Author) Kalinina, Irina (Author) ; 20 Fatkullin, Rinat (Author) Ivanišová, Eva, ; SPUFBP07 (Author) Description ilustr., tab. Notes Vydané v rámci projektu 2.A03.21.00110, (MK-3690.2021.5) . Bibliografické odkazy In International Journal of Food Science. -- ISSN 2356-7015. -- Vol. 2021 , (2021), article number 7548759, [9 s.] Category of Publication Activity ADM Subject-s chlieb cestá reologické vlastnosti múky netradičné celozrnné pečivo Country United States Language English URL https://doi.org/10.1155/2021/7548759 Database Agro-bibliography
Number of the records: 1