Effect of the addition of hydrocolloids on the rheological and baking properties of the products with added spelt flour (Triticum spelta L.)

Potravinarstvo

Volumn 10, Issue 1, 2016, Pages 157-163

  Bojnaňská, Tatiana ^a   Šmitalová, Jana ^a   Vollmannová, Alena ^a  

^a SLOVAK UNIVERSITY OF AGRICULTURE IN NITRA   (Slovakia)

Author keywords

Frozen dough; Guar gum; Hydrocolloids; Rheological properties; Xanthan gum

Indexed keywords

EID: 84959508614     PISSN: 13380230     EISSN: 13370960     Source Type: Journal    
DOI: 10.5219/555     Document Type: Article

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