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Rheological Structure of Dough (Turkish with English Abstract)

Yıl 1983, Cilt: 8 Sayı: 4, - , 01.08.1983

https://izlik.org/JA77GJ57WU

Öz

The first stage in breadmaking process is the preparation of dough in proper conditions. Rheological properties together with other characteristics also have a great effect on bread quality. When the structure of the dough was examined from a rheological point of view, on continuous and three disperse phases were determined microscopically. In this part. The methods developed for detecting the effects of the phases on quality and their results are discussed.  

Anahtar Kelimeler

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Rheological Structure of Dough (Turkish with English Abstract)

Yıl 1983, Cilt: 8 Sayı: 4, - , 01.08.1983

https://izlik.org/JA77GJ57WU

Öz

-

Anahtar Kelimeler

-

Toplam 0 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Yayımlanma Tarihi 1 Ağustos 1983
IZ https://izlik.org/JA77GJ57WU
Yayımlandığı Sayı Yıl 1983 Cilt: 8 Sayı: 4

Kaynak Göster

APA Rheological Structure of Dough (Turkish with English Abstract). (1983). Gıda, 8(4). https://izlik.org/JA77GJ57WU
AMA 1.Rheological Structure of Dough (Turkish with English Abstract). GIDA. 1983;8(4). https://izlik.org/JA77GJ57WU
Chicago “Rheological Structure of Dough (Turkish with English Abstract)”. 1983. Gıda 8 (4). https://izlik.org/JA77GJ57WU.
EndNote (01 Ağustos 1983) Rheological Structure of Dough (Turkish with English Abstract). Gıda 8 4
IEEE [1]“Rheological Structure of Dough (Turkish with English Abstract)”, GIDA, c. 8, sy 4, Ağu. 1983, [çevrimiçi]. Erişim adresi: https://izlik.org/JA77GJ57WU
ISNAD “Rheological Structure of Dough (Turkish with English Abstract)”. Gıda 8/4 (01 Ağustos 1983). https://izlik.org/JA77GJ57WU.
JAMA 1.Rheological Structure of Dough (Turkish with English Abstract). GIDA. 1983;8. Available at https://izlik.org/JA77GJ57WU.
MLA “Rheological Structure of Dough (Turkish with English Abstract)”. Gıda, c. 8, sy 4, Ağustos 1983, https://izlik.org/JA77GJ57WU.
Vancouver 1.Rheological Structure of Dough (Turkish with English Abstract). GIDA [Internet]. 01 Ağustos 1983;8(4). Erişim adresi: https://izlik.org/JA77GJ57WU

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