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Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and speltGrobelnik Mlakar, S.,University of Maribor, Hoce (Slovenia). Faculty of Agriculture and Life Science ; Bavec, M.,University of Maribor, Hoce (Slovenia). Faculty of Agriculture and Life Science ; Turinek, M.,University of Maribor, Hoce (Slovenia). Faculty of Agriculture and Life Science ; Bavec, F.,University of Maribor, Hoce (Slovenia). Faculty of Agriculture and Life ScienceCzech Journal of Food Sciences, 2009-01, Vol.27 (5), p.309-319 [Periódico revisado por pares]Prague: Czech Academy of Agricultural Sciences (CAAS)Texto completo disponível |