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1. Viscoelastic properties of bread dough kneaded with a kitchen machine Lidija Slemenik Perše, Marko Bek, Alen Oseli, Henri Orbanić, 2018, published scientific conference contribution Keywords: bread dough, rheology, kitchen machine |
2. Hydrothermal treatments affecting the concentration of neochlorogenic acid in dough of Tartary buckwheat Mateja Germ, Július Árvay, Alena Vollmannová, Tomáš Tóth, Ivan Kreft, Aleksandra Golob, 2020, short scientific article Keywords: hydrothermal treatment, neochlorogenic acid, buckwheat dough, Tartary buckwheat (Fagopyrum tataricum) |