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Role of the farinograph test in the wheat flour quality determination Cover

Role of the farinograph test in the wheat flour quality determination

By: G. Diósi,  M. Móré and  P. Sipos  
Open Access
|Jul 2015

References

  1. [1] B. L. D’Appolonia, W. H. Kunerth (eds.), The Farinograph Handbook. AACC, St. Paul, MN, 1984.
  2. [2] C. L. Reese, D. E. Clay, D. Beck, R. Englund, Is protein enough for assessing wheat flour quality? Western Nutrient Management Conference. Salt Lake City, UT 7. (2007) 85-90.
  3. [3] L. Hruzsvai, Sz. Vincze (2012). SPSS-könyv Seneca Books. 294-301
  4. [4] ISO 5530-1:2013 Wheat flour - Physical charasteristics of doughs https://www.iso.org/obp/ui/#iso:std:iso:5530:-1:ed-3:v1:en.
  5. [5] Y. L. Liu, J. C. V. Tian, X. M. Deng, Z. Y. Deng, Comparison of different dough rheological measurement and the path cofficient analysis on bread quality. Agronomy College, Shandong Agricultural University, Taiwan (2005) 271018.
  6. [6] MSZ 6383:1998 Búzaszabvány.
  7. [7] MSZ 6383:2012 Új búzaszabvány.
Language: English
Page range: 104 - 110
Published on: Jul 3, 2015
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year

© 2015 G. Diósi, M. Móré, P. Sipos, published by Sapientia Hungarian University of Transylvania
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.