EVALUATION OF HIGH NUTRITIONAL BREAD OBTAINED FROM WHOLE WHEAT FLOUR, KONJAC AND PSYLLIUM BLENDS.
| Autor: | Negrea, Monica1 monicanegrea@usvt.ro, Cocan, Ileana1, Alexa, Ersilia1, Obiștioiu, Diana2, Stoin, Daniela1 |
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| Zdroj: | Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2023, Vol. 23, p165-173. 9p. |
| Databáze: | Academic Search Ultimate |
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