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المساهمون: Teagasc, Walsh fellowship
المصدر: Articles
مصطلحات موضوعية: Absorption of water, Germinated pea flour, Wheat flour, Dough rheology, Industrial and Manufacturing Engineering, Pisum, Protein content, Plant protein, Sativum, Toasted pea flour, Medicine and Health Sciences, Food science, biology, Chemistry, Bread structure, fungi, food and beverages, General Chemistry, Bread, biology.organism_classification, Germination, Other Life Sciences, Composition (visual arts), Environmental Health, Food Science
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4929d506662b3217707f7c1021d633a0
https://arrow.tudublin.ie/context/schfsehart/article/1471/viewcontent/Dough_properties_and_baking_characteristics_of_white_bread__as_affected_by_addition_of_raw__germinated_and_toasted_pea_flour.pdf -
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