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Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours Cover

Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours

Agriculture (Pol'nohospodárstvo)
Volume 57 (2011): Issue 4 (December 2011)
By: Soňa Gavurníková,  Michaela Havrlentová,  Ľubomír Mendel,  Iveta Čičová,  Magdaléna Bieliková and  Ján Kraic  
Open Access
|Dec 2011

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DOI: https://doi.org/10.2478/v10207-011-0015-y | Journal eISSN: 1338-4376 | Journal ISSN: 0551-3677
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Language: English
Page range: 144 - 153
Published on: Dec 25, 2011
Published by: National Agricultural and Food Centre
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
composite flour,
wheat,
buckwheat,
millet,
quality,
functional foods
Related subjects:
Life sciences,
Plant science,
Ecology,
Life sciences, other

© 2011 Soňa Gavurníková, Michaela Havrlentová, Ľubomír Mendel, Iveta Čičová, Magdaléna Bieliková, Ján Kraic, published by National Agricultural and Food Centre
This work is licensed under the Creative Commons License.

Volume 57 (2011): Issue 4 (December 2011)