INFLUENCE OF THE ADDITION OF DEHYDRATED LINGONBERRIES IN SPELT FLOUR ON ITS BAKERY PROPERTIES, PHYSICOCHEMICAL CHARACTERISTICS, ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES.

Autor:	Raba, Diana-Nicoleta1, Poiană, Mariana-Atena2, Dumbravă, Delia-Gabriela2, Popa, Mirela-Viorica2, Mișcă, Corina-Dana2 corinamisca@usab-tm.ro
Zdroj:	Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2022, Vol. 22, p225-232. 8p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu