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Publikováno v:
IOP Conference Series: Earth and Environmental Science. 207:012054
Production of a variety of bread is driven by the consumer interest in bringing a unique and healthier bread to the table. This study was aimed to evaluate the effect of partial substitution of pumpkin flour on physical properties and cellular struct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc0e562102363381e1cea3fecb4faa04
https://doi.org/10.1088/1755-1315/207/1/012054
https://doi.org/10.1088/1755-1315/207/1/012054
Publikováno v:
IOP Conference Series: Earth & Environmental Science; Nov2018, Vol. 207 Issue 1, p1-1, 1p