Researches regarding reological features of wheat flour dough

被引：0

作者：

Constanta, M ^{[1
]}

Edward, M ^{[1
]}

机构：

[1] Univ Agr Sci & Vet Med, Fac Agr, Cluj Napoca 400372, Romania

来源：

Bulletin of the University of Agricultural Sciences and Veterinary Medicine, Vol 59: AGRICULTURE | 2003年 / 59卷

关键词：

soil; fertilization; wheat flour; reological features;

D O I：

暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The quality of wheat, regarding the bakery features is dependent on a high level on the ecological and technological factors implied. The purpose of this paper on present the researches regarding reological features of wheat flour dough obtained of the Ariesan and Apullum sort. The analyzed wheat seamples were obtained on the P80N120 agro fund and compared to the witness (P0N0).

引用

页码：201 / 204

页数：4