EFFECT OF POTATO (Solanum tuberosum) ADDITION ON THE DOUGH PROPERTIES, SENSORY QUALITIES AND RESISTANT STARCH CONTENT OF BREAD.
| Autor: | IANCU, MARIA LIDIA1 maria.iancu@ulbsibiu.ro |
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| Zdroj: | Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare. 2015, Vol. 39 Issue 1, p93-108. 16p. |
| Databáze: | Business Source Ultimate |
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