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Effect of quality properties of added gluten on the texture and sensory properties of rye and buckwheat breads

author
statement of authorship
A. Traksmaa, A. Kaleda, B. Nurme and K. Laos
source
publisher
journal volume number month
vol. 21, 3
year of publication
pages
13 p. : ill
url
ISSN
1406-894X
2228-4907
notes
Bibliogr.: 44 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
language
inglise
subject term
keyword
commercial gluten
rye and buckwheat bread
sensory profile
texture profile analysis
viscoelastic properties
Traksmaa, A., Kaleda, A., Nurme, B., Laos, K. Effect of quality properties of added gluten on the texture and sensory properties of rye and buckwheat breads // Agronomy research (2023) vol. 21, 3, 13 p. : ill. https://doi.org/10.15159/ar.23.082