Results 171 to 174 of about 1,049 (174)

Rheological Behavior of Flour by Farinograph: Constant Flour Weight Procedure

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Rheological Behavior of Flour by Farinograph: Constant Dough Weight Procedure

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The influence of glucose syrup addition on farinograph evaluation of residual oat flour

2014
Wiktor Berski, Halina Gambuś, Krzysztof Buksa   +2 more
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The effect of buckwheat flour addition on farinographic performance of wheat buckwheat flours composites

2015
Wiktor Berski, Ewa Klaja, Dorota Litwinek, Halina Gambuś, Anna Wywrocka-Gurgul, Dorota Gumul   +5 more
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