Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve

Banu, I.,Dunarea de Jos Univ., Galati (Romania). Faculty of Food Science and Engineering ; Stoenescu, G.,Arcada Mill, Lunca Siretului (Romania). Research Lab. Arcada ; Ionescu, V.,Arcada Mill, Lunca Siretului (Romania). Research Lab. Arcada ; Aprodu, I.,Dunarea de Jos Univ., Galati (Romania). Faculty of Food Science and Engineering

Czech Journal of Food Sciences, 2011-01, Vol.29 (1), p.35-44 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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