The influence of reducing and oxidising agents on rheology of wheat flour dough

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

Volumn 56, Issue 5, 2008, Pages 163-169

  Pečivová, Pavlína ^a   Pavlínek, Vladimír ^a   Hrabě, Jan ^a   Kráčmar, Stanislav ^a  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

Author keywords

Additive; Amino acid; Dough; Gluten; Rheology

Indexed keywords

TRITICUM AESTIVUM;

EID: 57449114579     PISSN: 12118516     EISSN: None     Source Type: Journal    
DOI: 10.11118/actaun200856050163     Document Type: Article

References (16)

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