Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread.
| Autor: | Bölek, Sibel1 (AUTHOR) sibel.bolek@sbu.edu.tr, Tosya, Feyza1 (AUTHOR), Dinç, Özge2 (AUTHOR) |
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| Zdroj: | Food Science & Technology International. Sep2024, Vol. 30 Issue 6, p535-544. 10p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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