Pretraga

Pretražite po imenu i prezimenu autora, mentora, urednika, prevoditelja

Napredna pretraga

Pregled bibliografske jedinice broj: 74652

Wheat flour starch granule-size distribution and rheological properties of dough. Part 4 : farinographic measurements

Šebečić, Blaženka; Šebečić, Berislav
Wheat flour starch granule-size distribution and rheological properties of dough. Part 4 : farinographic measurements // Nahrung, 40 (1996), 5; 256-260 doi:10.1002/food.19960400505 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 74652 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Wheat flour starch granule-size distribution and rheological properties of dough. Part 4 : farinographic measurements

Autori
Šebečić, Blaženka ; Šebečić, Berislav

Izvornik
Nahrung (0027-769X) 40 (1996), 5; 256-260

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
wheat flour ; starch granule-size distribution ; rheological properties of dough

Sažetak
Granulometric and statistical parameters of granule-size distribution were correlated with different farinogram parameters. Significant correlation between parameters of farinogram and different granulometric parameters of granule-size distribution were found.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA

Ustanove:
Farmaceutsko-biokemijski fakultet, Zagreb

Profili:

Avatar Url Blaženka Šebečić (autor)

Avatar Url Berislav Šebečić (autor)

Poveznice na cjeloviti tekst rada:

doi onlinelibrary.wiley.com

Citiraj ovu publikaciju:

Šebečić, Blaženka; Šebečić, Berislav
Wheat flour starch granule-size distribution and rheological properties of dough. Part 4 : farinographic measurements // Nahrung, 40 (1996), 5; 256-260 doi:10.1002/food.19960400505 (međunarodna recenzija, članak, znanstveni)
Šebečić, B. & Šebečić, B. (1996) Wheat flour starch granule-size distribution and rheological properties of dough. Part 4 : farinographic measurements. Nahrung, 40 (5), 256-260 doi:10.1002/food.19960400505.
@article{article, author = {\v{S}ebe\v{c}i\'{c}, Bla\v{z}enka and \v{S}ebe\v{c}i\'{c}, Berislav}, year = {1996}, pages = {256-260}, DOI = {10.1002/food.19960400505}, keywords = {wheat flour, starch granule-size distribution, rheological properties of dough}, journal = {Nahrung}, doi = {10.1002/food.19960400505}, volume = {40}, number = {5}, issn = {0027-769X}, title = {Wheat flour starch granule-size distribution and rheological properties of dough. Part 4 : farinographic measurements}, keyword = {wheat flour, starch granule-size distribution, rheological properties of dough} }
@article{article, author = {\v{S}ebe\v{c}i\'{c}, Bla\v{z}enka and \v{S}ebe\v{c}i\'{c}, Berislav}, year = {1996}, pages = {256-260}, DOI = {10.1002/food.19960400505}, keywords = {wheat flour, starch granule-size distribution, rheological properties of dough}, journal = {Nahrung}, doi = {10.1002/food.19960400505}, volume = {40}, number = {5}, issn = {0027-769X}, title = {Wheat flour starch granule-size distribution and rheological properties of dough. Part 4 : farinographic measurements}, keyword = {wheat flour, starch granule-size distribution, rheological properties of dough} }

Časopis indeksira:


  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE

Uključenost u ostale bibliografske baze podataka::


  • CA Search (Chemical Abstracts)

Citati:

    Altmetrijski pokazatelji:


    Podijeli:





    Contrast
    Increase Font
    Decrease Font
    Dyslexic Font
    CROSBI koristi kolačiće (cookies) kako bi poboljšao funkcionalnost stranice.