The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

Volumn 59, Issue 6, 2011, Pages 255-264

  Pecivova P ^a   Jurikova K ^a   Buresova I ^a   Cerna M ^a   Hrabe J ^a  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

Author keywords

Dough; Hydrocolloid; Quality; Stability

Indexed keywords

ACACIA; ACACIA SENEGAL; MALUS X DOMESTICA; TRITICUM AESTIVUM;

EID: 84856986558     PISSN: 12118516     EISSN: None     Source Type: Journal    
DOI: 10.11118/actaun201159060255     Document Type: Article

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