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Publikováno v:
Khleboproducty. 30:34-39
The article presents the results of research on the development of the technology of biscuits using non-traditional plant raw materials. In the course of the work, the replacement of a part of the premium wheat flour in the dairy crust recipe with a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd32e18123933e0814536efafb6bfb90
https://doi.org/10.32462/0235-2508-2021-30-11-34-39
https://doi.org/10.32462/0235-2508-2021-30-11-34-39
