ISSN print edition: 0366-6352
ISSN electronic edition: 1336-9075
Registr. No.: MK SR 9/7

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The baking quality of wheat flours

Ľ. Matherny and N. Michajlovskij

Research Inst. Food Ind., Bratislava

 

Abstract: The value of Chopin extensograph and Hank´oczy Brabender farinograph is compared with gluten, the quality of which is expressed mathematically, in the com. evaluation of wheat flours.

Full paper in Portable Document Format: 45-6a268.pdf (in Slovak)

 

Chemical Papers 4 (5-6) 268–282 (1950)

Friday, October 18, 2019

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