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Autor:
Vesna S. Gojković Cvjetković, Dragana M. Škuletić, Željka R. Marjanović-Balaban, Dragan P. Vujadinović, Danijela Z. Rajić, Vladimir M. Tomović
Publikováno v:
Техника и технология пищевых производств, Vol 54, Iss 1, Pp 82-92 (2024)
Partial replacement of wheat flour in foodstuffs is of great importance in the food industry. Muffins are a type of semi-sweet cake that is traditionally made from wheat flour. They are especially favored by children and senior citizens. Muffins have
Externí odkaz:
https://doaj.org/article/6015350f6d724befafd5f24b56d4da9a
