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Advances in Biotechnology2018

THE EFFECT OF CALCIUM LACTATE FORTIFICATON ON THE RHEOLOGICAL, TEXTURAL, CRUMB MICROSTRUCTURE AND SENSORY PROPERTIES OF BREAD FROM 1250 WHEAT FLOUR TYPE

Georgiana Gabriela Codină · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

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Advances in Biotechnology2018

THE EFFECT OF CALCIUM LACTATE FORTIFICATON ON THE RHEOLOGICAL, TEXTURAL, CRUMB MICROSTRUCTURE AND SENSORY PROPERTIES OF BREAD FROM 1250 WHEAT FLOUR TYPE

DOIwheat flour dynamic rheological properties calcium lactate bread quality

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Advances in Biotechnology2017

DYNAMIC AND EMPIRICAL RHEOLOGICAL PROPERTIES OF DOUGH AS AFFECTED BY MAGNESIUM SALT FROM VARIOUS SOURCES

Sorina ROPCIUC, Georgiana Gabriela CODINA, Dumitru ZAHARIA, Silviu Gabriel STROE · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 17th International Multidisciplinary Scientific GeoConference SGEM2017, Nano, Bio and Green - Technologies for a Sustainable Future

DOIwhite wheat flour fundamental rheological properties dynamic rheological properties magnesium salts

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