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The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread
Title The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread / Iva Burešová ... [et al.] Author-s Burešová, Iva (Author) Tokár, Marián, ; SPUFBP07 (Author) Mareček, Ján, ; SPUFBP07 (Author) Hřivna, Luděk (Author) Faměra, Oldřich (Author) Šottníková, Viera (Author) Description ilustr. Notes Bibliografické odkazy In Journal of cereal science. -- ISSN 0733-5210. -- Vol. 75, 1 May (2017), s. 158-164 Category of Publication Activity ADC Subject-s cestá reologické vlastnosti textúra pečenie láskavec cícer baraní pohánka kukurica proso mrlík čílsky múka Country United Kingdom Language English URL http://www.sciencedirect.com/science/article/pii/S0733521017300590 Database Agro-bibliography
Number of the records: 1