Rheological properties of dough and baking quality of products using coloured wheat

出版年份 2018 全文链接

标题

Rheological properties of dough and baking quality of products using coloured wheat

作者

关键词

-

出版物

PLANT SOIL AND ENVIRONMENT

Volume 64, Issue No. 5, Pages 203-208

出版商

Czech Academy of Agricultural Sciences

发表日期

2018-04-18

DOI

10.17221/62/2018-pse

向作者/读者发起求助以获取更多资源

Protocol

Reagent

Reprint

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

© Peeref 2019-2024. All rights reserved.