Impact of potassium iodate on the quality of wheat-spelt baked goods;Wpływ dodatku jodanu potasu na jakość pieczywa orkiszowego

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 9, Issue 4, 2010, Pages 443-450

  Kohajdová, Zlatica ^a   Karovičová, Jolana ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

Dough; Potassium iodate; Rheological properties

Indexed keywords

CONTROL SAMPLES; DAILY INTAKE; DEVELOPED COUNTRIES; DEVELOPMENT TIME; DOUGH; HUMAN NUTRITION; MONITORING EFFECT; POTASSIUM IODATE; PRODUCT ANALYSIS; RHEOLOGICAL PROPERTIES; RHEOLOGICAL PROPERTY; SENSORY ANALYSIS; SENSORY ATTRIBUTES; SENSORY PROPERTIES; SPECIFIC VOLUME;

BAKERY PRODUCTS; DEVELOPING COUNTRIES; INDUSTRIAL CHEMICALS; IODINE; NUTRIENTS; POTASSIUM; RHEOLOGY;

QUALITY CONTROL;

TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA;

EID: 78249279995     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: None     Document Type: Article

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