THE EFFECT OF WHOLE BUCKWHEAT FLOUR ADDITION ON PHYSICO-CHEMICAL CHARACTERISTICS, BIOLOGICAL ACTIVE COMPOUNDS AND FATTY ACIDS PROFILE OF BREADS.
| Autor: | NAKOV, Gjore1 gore_nakov@hotmail.com, TEMKOV, Mishela2, DAMYANOVA, Stanka3, IVANOVA, Silviya1 |
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| Zdroj: | Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering. 2022, Vol. 15 Issue 2, p161-176. 16p. |
| Databáze: | Academic Search Ultimate |
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