izvor podataka: crosbi
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Wheat flour starch granule-size distribution and rheological properties of dough. Part 3. : amylographic measurements (CROSBI ID 120101)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Šebečić, Blaženka ; Šebečić, Berislav
Wheat flour starch granule-size distribution and rheological properties of dough. Part 3. : amylographic measurements // Stärke, 51 (1999), 11-12 reprint; 441-444-x
Podaci o odgovornosti
Šebečić, Blaženka ; Šebečić, Berislav
engleski
Wheat flour starch granule-size distribution and rheological properties of dough. Part 3. : amylographic measurements
The influence of granulometric composition of wheat flour starch to gelatinization properties of flour was examined. Granule-size distribution significantly affects gelatinization properties of wheat flour under the conditions of amylographic measurements.
wheat flour; starch granule-size distribution; amylographic measurements
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