Physico-mechanical investigations on different winter wheat varieties
In Hungary the wheat flour is the basic food product. The flour consumption is reducing in the last years and changes the claim the compound of the flour. The consumption of the fine flour is increase, so the baking industries have to use fine flour. Grain texture (hardness) in wheat (Triticum aesti...
Elmentve itt :
| Szerző: | |
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2008
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
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| Kulcsszavak: | Mérnöki tudományok, Kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/11782 |