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Rababah, T.; Alu`datt, M.; Al-Mahasneh, M.; Gammoh, S.; Al-Obaidy, M.; Ajouly, T.; Bartkute-Norkuniene, V.
The effect of different flour extraction rates on physiochemical and rheological characteristics
Source: BULGARIAN JOURNAL OF AGRICULTURAL SCIENCE
Year published: 2019 y.
Volume: 25, 3
Pages: p. 581-588
Libraries: TUN
Signature: А 1184
Keywords:
physiochemical
rheological properties
flour quality
физикохимични свойства
реологични свойства
качество
брашно
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