RHEOLOGICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BREAD OBTAINED BY PARTIALLY REPLACING WHEAT FLOUR WITH HEN'S EGGSHELL POWDER.
| Autor: | Quispe, Maria1 mquispegut@unsa.edu.pe, Aquipucho, Karen1, Bellido, Omar1, Zegarra, Juan1 |
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| Zdroj: | Carpathian Journal of Food Science & Technology. 2021, Vol. 13 Issue 2, p128-139. 12p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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