The role of isolated rye starch, protein and arabinoxylan in baking of model rye breads

Krzysztof Buksa , Anna Nowotna

Abstract

n/a
Author Krzysztof Buksa (FoFT / DoCT)
Krzysztof Buksa,,
- Department of Carbohydrate Technology
, Anna Nowotna (FoFT / DoToC)
Anna Nowotna,,
- Department of Technology of Carbohydrates
Pages82-84
Publication size in sheets0.3
Book Řápková Radmila (eds.): Proceedings of the 9th International Conference on Polysaccharides-Glycoscience, 6th - 8th November 2013, Prague, Czech Republic, 2013, Czech Chemical Society, ISBN 978-80-86238-58-6, 226 p.
Internal identifierWTŻ/2013/115
Languageen angielski
Score (nominal)15
ScoreMinisterial score = 10.0, 27-07-2017, BookChapterMatConf
Ministerial score (2013-2016) = 15.0, 27-07-2017, BookChapterMatConf
Publication indicators WoS Citations = 0
Citation count*
Additional fields
FinansowanieThis study was supported by Ministry of Science and Informatization grant Iuventus Plus - IP2011 005571
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