THE QUALITY OF WHOLE WHEAT BREAD, GRAHAM BREAD AND WHITE BREAD TREATED BY RADIOFREQUENCY HEATING

Autor:	Miteluţ, Amalia Carmen, Georgiana-Aurora Ştefãnoiu, Tãnase, Elisabeta Elena, Paul-Alexandru Popescu, Popa, Mona Elena, Cramariuc, Radu, Balaurea-Chirilov, Ana Maria, Culeţu, Alina, Mohan, Gabriela
Rok vydání:	2017
DOI:	10.13140/rg.2.2.26339.96800
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d16b4193c5d4e6300ff32ff8cbe0f067 Zobrazit plný text záznamu