Bucsella, Blanka <br/><br/>
Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.  [electronic resource] 

 -  Food chemistry  Jan 2016 
 - 990-996 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2015.06.073  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread--analysis<br/>Flour--analysis<br/>Hot Temperature<br/>Rheology<br/>Triticum--chemistry<br/>Viscosity