[RHEOLOGIC PROPERTIES OF BREAD CRUMBS IN RELATON OF BAKING TIME. I. RYE BREAD CRUMBS FROM FLOUR PRODUCED BY VARIOUS MODES OF GRINDING].
D001939:Bread; D005433:Flour; D005504:Food Analysis; D012106:Research; D012212:Rheology; D012434:Secale; D014908:Triticum
BREAD; EXPERIMENTAL LAB STUDY; FOOD ANALYSIS
DIE RHEOLOGISCHEN EIGENSCHAFTEN DER BROTKRUME IN ABHAENGIGKEIT  VON DER BACKZEIT. I.  ROGGENBROTKRUME AUS MEHL VERSCHIEDENER AUSMAHLUNGEN.