Work

Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal

Year: 2011

Type: article

Source: Journal of Food Engineering

DOI: 10.1016/j.jfoodeng.2011.08.007

Authors: Antoni Miś, Stanisław Grundas, Dariusz Dziki, Janusz Laskowski

Institutions: Institute of Agrophysics, Polish Academy of Sciences, University of Life Sciences in Lublin

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2003011711

FWCI: 3.274

Cites: 45

Cited by: 110

Related to: 10