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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

By: Mettler, E.
Contributor(s): Fast, U [coaut.] | Muenzing, K [coaut.] | Pfeilsticker, K [coaut.] | Seibel, W [coaut.].
Material type: materialTypeLabelArticlePublisher: 1991ISSN: 0367-4177.Other title: 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.Subject(s): 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 propertiesDDC classification: 92-079714 In: Getreide Mehl und Brot v. 45, no. 12, p. 376-37992-079714Collection: AGRIS Collection
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Item type Current location Collection Call number Copy number Status Date due Barcode Item holds
Article CIMMYT Knowledge Center: John Woolston Library

Lic. Jose Juan Caballero Flores


AGRIS Collection 92-079714 (Browse shelf) 1 Available 92-079714
Total holds: 0

6 graphs, 1 table; 13 ref. Summary (De)



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