Optimization of the strength of wheat dough made from substandard quality flour using enzyme preparations
In recent decade, it has been observed extreme variations in climatic conditions which in combination with some agronomic factors have huge impact on the technology quality of wheat grain, respectively flour. The application of improvers can optimize the quality of substandard wheat flour. This pape...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2013-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2013/1821-44871301029S.pdf |