CHANGES IN THE PROTEIN VALUE OF BREADS, PREPARED FROM WHEAT FLOURS OF DIFFERENT EXTRACTION DEGREE, IN THE COURSE OF THE BAKING PROCESS

Authors

  • M. A. Hussein
  • M. Hegedüs
  • L. Wöller
  • R. Lásztity
  • J. Nedelkovits
  • F. Békés

Citation data from Crossref and Scopus

Crossref
Scopus
Google Scholar
Europe PMC

How to Cite

Hussein, M. A., Hegedüs, M., Wöller, L., Lásztity, R., Nedelkovits, J., Békés, F. “CHANGES IN THE PROTEIN VALUE OF BREADS, PREPARED FROM WHEAT FLOURS OF DIFFERENT EXTRACTION DEGREE, IN THE COURSE OF THE BAKING PROCESS”, Periodica Polytechnica Chemical Engineering, 20(4), pp. 339–352, 1976.

Issue

Vol. 20 No. 4 (1976)

Section

Articles