Determination of some physical-chemical properties of biofortification soft wheat and flour of the varieties “Treska”
Cereal crops as a basic food for humans, little is used as a grain, but with milling they are processed in the milling products: flour, meal, flakes and bran. Determining the content of some ingredients, such as protein, ash, wet gluten, fat, etc. in food products is important because they are prese...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of East Sarajevo, Faculty of Technology
2017-12-01
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| Series: | Journal of Engineering & Processing Management |
| Online Access: | http://jepm.tfzv.ues.rs.ba/index.php/Journal/article/view/154 |