A five-gram mixograph to determine and predict functional properties of wheat flours
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| Veröffentlicht in: | Cereal chemistry 1989-11, Vol.66 (6), p.527-530 |
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| Format: | Artikel |
| Sprache: | eng |
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| container_end_page | 530 |
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| container_issue | 6 |
| container_start_page | 527 |
| container_title | Cereal chemistry |
| container_volume | 66 |
| creator | Finney, K.F. (U.S. Grain Marketing Research Laboratory, ARS, USDA, Manhattan, KS) |
| description | |
| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 0009-0352 |
| ispartof | Cereal chemistry, 1989-11, Vol.66 (6), p.527-530 |
| issn | 0009-0352 1943-3638 |
| language | eng |
| recordid | cdi_pascalfrancis_primary_6733045 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | APTITUDE BOULANGERE BAKING CHARACTERISTICS Biological and medical sciences BLE BREAD BREADMAKING CALIDAD CARACTERISTICAS DE LA COCCION Cereal and baking product industries CONTENIDO PROTEICO DOUGHS FARINE FLOURS Food industries FORECASTING Fundamental and applied biological sciences. Psychology HARINAS INSTRUMENT INSTRUMENTOS INSTRUMENTS PAIN PAN PANIFICACION PANIFICATION PREVISION PRONOSTICO PROTEIN CONTENT QUALITE QUALITY TENEUR EN PROTEINES TRIGO WHEATS |
| title | A five-gram mixograph to determine and predict functional properties of wheat flours |
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