Assessment of the rheological properties of flour using the mixolab

Mārtiņš Šabovics; Evita Straumite; Ruta Galoburda

Assessment of the rheological properties of flour using the mixolab

Mārtiņš Šabovics
, Evita Straumite
, Ruta Galoburda

University of Latvia

Ne LU

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Research › peer-review

8 Citations (Scopus)

Original language	English
Title of host publication	Innovations for Food Science and Production : 6th Baltic Conference on Food Science and Technology (FOODBALT 2011) : conference proceedings
Place of Publication	Jelgava
Publisher	Latvia University of Agriculture
Pages	33-38
ISBN (Print)	9789984480459
Publication status	Published - 2011

OECD Field of Science

4.1 Agriculture, Forestry, and Fisheries

Cite this

@inproceedings{22caf73dc89e4f7091bac7aabd7eabd8,

title = "Assessment of the rheological properties of flour using the mixolab",

author = "Mārtiņ{\v s} {\v S}abovics and Evita Straumite and Ruta Galoburda",

year = "2011",

language = "English",

isbn = "9789984480459",

pages = "33--38",

booktitle = "Innovations for Food Science and Production : 6th Baltic Conference on Food Science and Technology (FOODBALT 2011) : conference proceedings",

publisher = "Latvia University of Agriculture",

}

Assessment of the rheological properties of flour using the mixolab. / Šabovics, Mārtiņš; Straumite, Evita; Galoburda, Ruta.
Innovations for Food Science and Production : 6th Baltic Conference on Food Science and Technology (FOODBALT 2011) : conference proceedings. Jelgava: Latvia University of Agriculture, 2011. p. 33-38.

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Research › peer-review

TY - GEN

T1 - Assessment of the rheological properties of flour using the mixolab

AU - Šabovics, Mārtiņš

AU - Straumite, Evita

AU - Galoburda, Ruta

PY - 2011

Y1 - 2011

UR - http://llufb.llu.lv/conference/foodbalt/2011/FOODBALT-Proceedings-2011.pdf

M3 - Conference paper

SN - 9789984480459

SP - 33

EP - 38

BT - Innovations for Food Science and Production : 6th Baltic Conference on Food Science and Technology (FOODBALT 2011) : conference proceedings

PB - Latvia University of Agriculture

CY - Jelgava

ER -

Assessment of the rheological properties of flour using the mixolab

OECD Field of Science

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