Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours
Blanka BucsellaDepartment of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellért tér 4, H-1111 Budapest, Hungary. Electronic address: [email protected]Ágnes TakácsDepartment of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellért tér 4, H-1111 Budapest, HungaryViktoria VizerDepartment of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellért tér 4, H-1111 Budapest, HungaryUrs SchwendenerDepartment of Value Added Processes, Bühler AG, Gupfenstrasse 5, CH-9240 Uzwil, SwitzerlandSándor TömösköziDepartment of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellért tér 4, H-1111 Budapest, Hungary
2015en
ABI
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