文献
J-GLOBAL ID:201702252551991215
整理番号:17A1711522
高齢品種から得られた粉で作ったパンの生地と品質のレオロジー的性質の評価とスペルトコムギ(Triticum aestivum ssp.spelta)の現代の育種系統【Powered by NICT】
Evaluation of the rheological properties of dough and quality of bread made with the flour obtained from old cultivars and modern breeding lines of spelt (Triticum aestivum ssp. spelta)
著者 (5件):
Sobczyk A.
(Department of Food Technology and Human Nutrition, Faculty of Biology and Agriculture, University of Rzeszow, Zelwerowicza 4 St., 35-601 Rzeszow, Poland)
,
Pycia K.
(Department of Food Technology and Human Nutrition, Faculty of Biology and Agriculture, University of Rzeszow, Zelwerowicza 4 St., 35-601 Rzeszow, Poland)
,
Stankowski S.
(Department of Agronomy, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology Szczecin, Pawla IV 3 St., 71-459 Szczecin, Poland)
,
Jaworska G.
(Department of Food Technology and Human Nutrition, Faculty of Biology and Agriculture, University of Rzeszow, Zelwerowicza 4 St., 35-601 Rzeszow, Poland)
,
Kuzniar P.
(Department of Food and Agriculture Production Engineering, Faculty of Biology and Agriculture, University of Rzeszow, Zelwerowicza 4 St., 35-601 Rzeszow, Poland)
資料名:
Journal of Cereal Science
(Journal of Cereal Science)
巻:
77
ページ:
35-41
発行年:
2017年
JST資料番号:
H0885A
ISSN:
0733-5210
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)