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Publications by G. Balázs
Modelling Water Absorption of Wheat Flour by Taking Into Consideration of the Soluble Protein and Arabinoxylan Components
Cereal Research Communications
Genetics
Agronomy
Crop Science
Physiology
Related publications
Evaluation of Water Absorption and Dough-Mixing Characteristics With Small Quantities of Wheat Flour Using the Micro-doughLAB
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
Analysis and Modelling of the Solubility of Biogas Components in Water for Physical Absorption Processes
Environmental Engineering and Management Journal
Management
Monitoring
Policy
Law
Environmental Engineering
Pollution
The UAV Flight Route Optimization by Taking Into Consideration the Wind Influence
Наука і техніка Повітряних Сил Збройних Сил України
The Main Components Content, Rheology Properties and Lipid Profile of Wheat-Soybean Flour
Determination of Iron, Zinc and Manganese in Nine Varieties of Wheat (Triticum Aestivum L.) and Wheat Flour by Using Atomic Absorption Spectrophotometer
Asian Journal of Plant Sciences
Plant Science
Agronomy
Crop Science
Changes in Secondary Protein Structures During Mixing Development of High Absorption (90%) Flour and Water Mixtures
Cereal Chemistry
Organic Chemistry
Food Science
The Studies on the Quality of Wheat and Wheat Flour
Journal of the agricultural chemical society of Japan
Sorption of Hydrogen Chloride by Wheat Flour
Processing of Wheat Flour
Journal for the Integrated Study of Dietary Habits
