| 000 | 01120 a2200313 4500 | ||
|---|---|---|---|
| 005 | 20250517043630.0 | ||
| 264 | 0 | _c20160225 | |
| 008 | 201602s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2015.06.073 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aBucsella, Blanka | |
| 245 | 0 | 0 |
_aComparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours. _h[electronic resource] |
| 260 |
_bFood chemistry _cJan 2016 |
||
| 300 |
_a990-996 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 |
_aBread _xanalysis |
| 650 | 0 | 4 |
_aFlour _xanalysis |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 | _aRheology |
| 650 | 0 | 4 |
_aTriticum _xchemistry |
| 650 | 0 | 4 | _aViscosity |
| 700 | 1 | _aTakács, Ágnes | |
| 700 | 1 | _aVizer, Viktoria | |
| 700 | 1 | _aSchwendener, Urs | |
| 700 | 1 | _aTömösközi, Sándor | |
| 773 | 0 |
_tFood chemistry _gvol. 190 _gp. 990-996 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2015.06.073 _zAvailable from publisher's website |
| 999 |
_c25111296 _d25111296 |
||