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	1.	Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours. [electronic resource] by Bucsella, Blanka Takács, Ágnes Vizer, Viktoria Schwendener, Urs Tömösközi, Sándor Producer: 20160225 In: Food chemistry vol. 190 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Rheological and stability aspects of dry and hydrothermally heat treated aleurone-rich wheat milling fraction. [electronic resource] by Bucsella, Blanka Takács, Ágnes von Reding, Walter Schwendener, Urs Kálmán, Franka Tömösközi, Sándor Producer: 20161230 In: Food chemistry vol. 220 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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