the puff-pastry making properties of triticale flour
The flour (100% Tc) of the triticale variety GK Szemes bred at the Cereal Research NonProfit Ltd. was tested for food purposes, namely, for puff-pastry making properties. The control dough was made of BL 55 plain wheat flour (100% BL). Flour mixtures (flour mixtures I and II) were prepared by mixing...
Elmentve itt :
| Szerzők: | |
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2014
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
8 No. 1 |
| Kulcsszavak: | Tritikálé - anyagvizsgálat, Élelmiszeripar - lisztkeverék |
| Online Access: | http://acta.bibl.u-szeged.hu/41876 |