Effect of buckwheat hull hemicelluloses addition on the bread-making quality of wheat flour

Journal of Food and Nutrition Research

Volumn 46, Issue 4, 2007, Pages 158-166

  Hromádková, Zdenka ^a   Stavová, Alica ^b   Ebringerová, Anna ^a   Hirsch, Ján ^a  

^a INSTITUTE OF CHEMISTRY   (Slovakia)

^b SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

Bread staling; Buckwheat; Dough; Hull hemicelluloses; Rheology; Sensory quality; Wheat flour

Indexed keywords

TRITICUM AESTIVUM;

EID: 37349003387     PISSN: 13368672     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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