TYPE 600 WHEAT-SPELT FLOUR WITH IMPROVED BAKERY PROPERTIES.
| Autor: | Zhygunov, D.1 dmytro.zhygunov@gmail.com, Barkovska, Y.2 barkovska.yulya@gmail.com, Yehorshyn, Y.1 yevheniiyehorshyn@gmail.com, Zhyhunova, H.3 hanna.zhyhunova@gmail.com, Barikian, K.4 kateryna.barikian@gmail.com |
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| Zdroj: | Food Science & Technology (2073-8684). 2020, Vol. 14 Issue 1, p53-62. 10p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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