Evaluation of protein quality of wheat-rye flour blends by use of two small-scale analytical methods

IF 1.2 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Czech Journal of Food Sciences Pub Date : 2024-04-15 DOI:10.17221/187/2023-cjfs

Ivan Švec, Petra Smrčková

引用次数: 0

查看原文本刊更多论文

用两种小型分析方法评估小麦-黑麦混合粉的蛋白质质量

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技

CiteScore

2.60

自引率

0.00%

发文量

审稿时长

7 months

期刊介绍： Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.