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Changes of dough and bread performance of poor quality wheat as a result of rye and oat flours addition
| Title: | Changes of dough and bread performance of poor quality wheat as a result of rye and oat flours addition | Authors: | Torbica, Aleksandra M.   ; Tomić, Jelena M. ; Belović, Miona M. |
Issue Date: | 2018 | Publication: | Proceedings of 4th International Congress Food Technology, Quality and Safety - FoodTech 2018 | Publisher: | University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia | Type: | Conference Paper | ISBN: | 978-86-7994-056-8  Search Idenfier |
Collation: | str. 176-181 | URI: | https://enauka.gov.rs/handle/123456789/350716 | Metadata source: | Migrirano iz RIS podataka | M-category: | Mp. category will be shown later |
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