Experimentelle Studien der Emulgator- und Hydrokolloidwirkungen zur Optimierung der funktionellen Eigenschaften von Weizenbroten. 4. Mitt.: Vergleichende analytische und rheologische Untersuchungen der Hydrokolloidwirkungen waehrend des Backvorgangs
Material type:
ArticleLanguage: De Publication details: 1991ISSN: - 0367-4177
- Experimental studies on the effects of emulsifiers and gums in order to optimize the quality of wheat bread. - 4th part: Analytical and rheological studies on the effects of gums during the baking procedure
- Additives
- Analytical methods
- Bakery products
- Carbohydrates
- Cereal flours
- Cereal products
- Chemicophysical properties
- Cooking
- Dispersions
- Flours
- Food additives
- Food additives
- Foods
- Glucans
- Heat treatment
- Physical states
- Polysaccharides
- Processed plant products
- Processed products
- Processing
- Proximate composition
- Rheological properties
- 92-079714
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
| Article | CIMMYT Knowledge Center: John Woolston Library | AGRIS Collection | 92-079714 (Browse shelf(Opens below)) | 1 | Available | 92-079714 |
6 graphs, 1 table; 13 ref. Summary (De)
German
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