Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Ewa Sosińska-Leszczyńska"'
Publikováno v:
Acta Agrophysica, Vol 25, Iss 3, Pp 317-327 (2018)
The aim of the study was to determine the influence of pumpkin flour addition and storage time on mechanical properties of yeast dough. A control sample was prepared for the tests, and 3 cakes with pumpkin flour addition in the amount of 5, 10 and 15
Externí odkaz:
https://doaj.org/article/2739b94df9384397a035612c61ee3583
