Effect of quality properties of added gluten on the texture and sensory properties of rye and buckwheat breads
author
Traksmaa, Anna
Kaleda, Aleksei
Nurme, Britta
Laos, Katrin
statement of authorship
A. Traksmaa, A. Kaleda, B. Nurme and K. Laos
source
Agronomy research
publisher
Estonian University of Life Sciences
journal volume number month
vol. 21, 3
year of publication
2023
pages
13 p. : ill
url
https://doi.org/10.15159/ar.23.082
subject term
gluteen
rukkileib
tatar
toidukvaliteet
toiduained
testimine
keyword
commercial gluten
rye and buckwheat bread
sensory profile
texture profile analysis
viscoelastic properties
ISSN
1406-894X
2228-4907
notes
Bibliogr.: 44 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/21100201050
https://www.scopus.com/record/display.uri?eid=2-s2.0-85183933157&origin=inward&txGid=54577b92c065b5cc4e62a528b9d48ffc
category (general)
Agricultural and biological sciences
Põllumajandus- ja bioloogiateadused
category (sub)
Agricultural and biological sciences. Agronomy and crop science
Põllumajandus- ja bioloogiateadused. Agronoomia ja põllukultuuride teadus
quartile
Q3
TalTech department
keemia ja biotehnoloogia instituut
language
inglise