The rheological properties of wheat dough containing zeolite residue
The use of natural zeolite – clinoptilolite, to protect wheat grain from storage insects within environmentally-friendly storage techniques can lead to the presence of small amounts of zeolite residues in flour. This study investigated the influence of as-received zeolite clinoptilolite (Z) and sodi...
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| Principais autores: | , , , , , , |
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| 格式: | Artigo |
| 语言: | Inglês |
| 出版: |
Association of the Chemical Engineers of Serbia
2020-01-01
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| 丛编: | Chemical Industry and Chemical Engineering Quarterly |
| 主题: | |
| 在线阅读: | http://www.doiserbia.nb.rs/img/doi/1451-9372/2020/1451-93722000015B.pdf |
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