prindi

Application of isothermic calorimetry and dynamic viscosimetry in studies of rye bread staling

autor
Mihhalevski, Anna
Paalme, Toomas
Petrova, V.
Osheka, A.
vastutusandmed
A. Mihhalevski, T. Paalme, V. Petrova, A. Osheka
allikas
4th International Congress Flour - Bread ’07 [and] 6th Croatian Congress of Cereal Technologists : Opatija, Croatia, Grand Hotel Adriatic, October 24-27, 2007 : abstract book
ilmumiskoht
Osijek
kirjastus/väljaandja
Faculty of Food Technology, Department of Cereal Processing Technologies
ilmumisaasta
2007
leheküljed
p. 101
konverentsi nimetus, aeg
4th International Congress Flour - Bread ’07, 6th Croatian Congress of Cereal Technologists, October 24-27, 2007
konverentsi toimumispaik
Opatija, Croatia
märksõna
rukkileib
kalorimeetria
reoloogia
tehnoloogia
võtmesõna
rye bread
bread staling
bread texture
calorimetry
rheology
ISBN
978-953-7005-13-9
keel
inglise
Mihhalevski, A., Paalme, T., Petrova, V., Osheka, A. Application of isothermic calorimetry and dynamic viscosimetry in studies of rye bread staling // 4th International Congress Flour - Bread ’07 [and] 6th Croatian Congress of Cereal Technologists : Opatija, Croatia, Grand Hotel Adriatic, October 24-27, 2007 : abstract book. Osijek : Faculty of Food Technology, Department of Cereal Processing Technologies, 2007. p. 101.