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The effects of different materials as dough improvers for organic whole wheat bread

Author
BOZ, Hüseyin1 ; KARAOGLU, Mehmet Murat2 ; KOTANCILAR, Halis Gürbüz2 ; GERCEKASLAN, Kamil Emre2
[1] Food Technology Department, Narman Vocational High School, 25300, Narman/Erzurum, Turkey
[2] Food Engineering Department, Faculty of Agriculture, Atatiirk University, 25240, Erzurum, Turkey
Source

International journal of food science & technology. 2010, Vol 45, Num 7, pp 1472-1477, 6 p ; ref : 1/2 p

CODEN
IJFTEZ
ISSN
0950-5423
Scientific domain
Food science technology
Publisher
Wiley-Blackwell, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Cephalaria malt flour organic whole wheat flour rheological properties rosehip vital gluten
Keyword (fr)
Blé tendre Cynorhodon Farine blé Gluten Malt Matériau Pain blé Propriété rhéologique Pâte cuisson Produit céréalier Protéine végétale
Keyword (en)
Soft wheat Rosehips Wheat flour Gluten Malt Materials Wheat bread Rheological properties Dough Cereal product Plant protein
Keyword (es)
Trigo candeal Cinorrodón Harina trigo Gluten Malta Material Pan trigo Propiedad reológica Masa de panaderia Producto de cereal Proteína vegetal
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
22914104

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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