The Use of Maturograph for Determination of Wheat Flour Baking characteristics
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F00%3A00005191" target="_blank" >RIV/60461373:22330/00:00005191 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
The Use of Maturograph for Determination of Wheat Flour Baking characteristics
Original language description
Baking quality of 20 commercial and 30 variety wheat flour samples were completly analysed including maturograph and baking test.Results of correlation analysis between flour characteristics were reported.
Czech name
—
Czech description
—
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
—
Result continuities
Project
—
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2000
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Getreide Mehl und Brot
ISSN
0367-4177
e-ISSN
—
Volume of the periodical
—
Issue of the periodical within the volume
11
Country of publishing house
DE - GERMANY
Number of pages
2
Pages from-to
—
UT code for WoS article
—
EID of the result in the Scopus database
—