The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread.
| Autor: | Šimurina, Olivera1 olivera.simurina@fins.uns.ac.rs, Filipčev, Bojana1, Belić, Zorica2, Jambrec, Dubravka1, Krulj, Jelena1, Brkljača, Jovana1, Pestorić, Mladenka1 |
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| Zdroj: | Croatian Journal of Food Science & Technology. Dec2016, Vol. 8 Issue 2, p107-111. 5p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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