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pro vyhledávání: '"Antonio Koljđeraj"'
Autor:
Marko Jukić, Gjore Nakov, Daliborka Koceva Komlenić, Franjo Šumanovac, Antonio Koljđeraj, Jasmina Lukinac
Introduction. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with brewer's barley malt flour (BMF), while reducing the sucrose in the recipe, on the quality characteristics of sponge cakes. Materials an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c2e3c379addc9f9736eb3b160e5d88d
