Chopin alveograph (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Chopin alveograph" in English language version.

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1books.google.com

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1legifrance.gouv.fr

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books.google.com

Edwards, W. P. (2007). "5: Flour testing". The Science of Bakery Products. Royal Society of Chemistry. p. 142. ISBN 978-0-85404-486-3.

doi.org

Alconada, T. M.; Moure, M. C.; Ortega, L. M. (26 August 2019). "Fusarium infection in wheat, aggressiveness and changes in grain quality: a review". Vegetos. 32 (4). Springer: 441–449. doi:10.1007/s42535-019-00054-z. ISSN 2229-4473. S2CID 202852205.
Parenti, Ottavia; Guerrini, Lorenzo; Mompin, Sara Bossa; Toldrà, Mònica; Zanoni, Bruno (2021). "The determination of bread dough readiness during kneading of wheat flour: A review of the available methods". Journal of Food Engineering. 309. International Society of Food Engineering (Elsevier): 110692. doi:10.1016/j.jfoodeng.2021.110692. ISSN 0260-8774.

legifrance.gouv.fr

"Décret n° 63–720 du 13 juillet 1963 relatif à la composition des farines de blé, de seigle et de méteil". Journal officiel de la République française. Lois et décrets n° 0169 du 20/07/1963. 169: 6722. 20 July 1963.

practicallyedible.com

"Alveograph". Practically edible. 2009. Archived from the original on 11 July 2007. Retrieved 19 September 2009.

semanticscholar.org

api.semanticscholar.org

Alconada, T. M.; Moure, M. C.; Ortega, L. M. (26 August 2019). "Fusarium infection in wheat, aggressiveness and changes in grain quality: a review". Vegetos. 32 (4). Springer: 441–449. doi:10.1007/s42535-019-00054-z. ISSN 2229-4473. S2CID 202852205.

web.archive.org

"Alveograph". Practically edible. 2009. Archived from the original on 11 July 2007. Retrieved 19 September 2009.

worldcat.org

search.worldcat.org

Alconada, T. M.; Moure, M. C.; Ortega, L. M. (26 August 2019). "Fusarium infection in wheat, aggressiveness and changes in grain quality: a review". Vegetos. 32 (4). Springer: 441–449. doi:10.1007/s42535-019-00054-z. ISSN 2229-4473. S2CID 202852205.
Parenti, Ottavia; Guerrini, Lorenzo; Mompin, Sara Bossa; Toldrà, Mònica; Zanoni, Bruno (2021). "The determination of bread dough readiness during kneading of wheat flour: A review of the available methods". Journal of Food Engineering. 309. International Society of Food Engineering (Elsevier): 110692. doi:10.1016/j.jfoodeng.2021.110692. ISSN 0260-8774.