[PDF] vup.sk

[PDF][PDF] Technological characteristics of wheat and non-cereal flour blends and their applicability in bread making

2015 - vup.sk
Alternative materials for bread production, which are used to enrich its composition, cause
changes in the quality of dough and loaves that are important for bakers. We tested the …
被引用次数：41 相关文章

Technological characteristics of wheat and non-cereal flour blends and their applicability in bread making

E Pejcz, A Mularczyk, Z Gil - JOURNAL OF FOOD AND NUTRITION …, 2015 - agris.fao.org
Alternative materials for bread production, which are used to enrich its composition, cause
changes in the quality of dough and loaves that are important for bakers. We tested the …

Technological characteristics of wheat and non-cereal flour blends and their applicability in bread making.

E Pejcz, A Mularczyk, Z Gil - 2015 - cabidigitallibrary.org
Alternative materials for bread production, which are used to enrich its composition, cause
changes in the quality of dough and loaves that are important for bakers. We tested the …

Technological characteristics of wheat and non-cereal flour blends and their applicability in bread making.

EWA PEJCZ, A MULARCZYK… - Journal of Food & …, 2015 - search.ebscohost.com
Alternative materials for bread production, which are used to enrich its composition, cause
changes in the quality of dough and loaves that are important for bakers. We tested the …
[PDF] vup.sk

[PDF][PDF] Technological characteristics of wheat and non-cereal flour blends and their applicability in bread making

EWAPAMZ GIL - Journal of Food and Nutrition Research (ISSN 1336 …, 2015 - vup.sk
Alternative materials for bread production, which are used to enrich its composition, cause
changes in the quality of dough and loaves that are important for bakers. We tested the …