EFFECT OF LUPINE FLOUR ADDITION ON QUALITY OF TRITICALE FLOUR BREAD

Autor:	Adam Kopeć, Aldona Bać
Rok vydání:	2013
Předmět:	media_common.quotation_subject Quality (business) Food science Triticale Industrial and Manufacturing Engineering Food Science Lupine flour Mathematics media_common
Zdroj:	Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 5
ISSN:	1425-6959
DOI:	10.15193/zntj/2013/90/142-153
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::930246eba6595386210ddbd4b65459ff https://doi.org/10.15193/zntj/2013/90/142-153 Zobrazit plný text záznamu