Effect of various sodium chloride mass fractions on wheat and rye bread using different dough preparation techniques
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001024994 |
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| Matična publikacija: |
Food technology and biotechnology 54 (2016), 2 ; str. 172-179 |
| Glavni autori: | Ambrosewicz-Walacik, Marta (Author), Tańska, Małgorzata, Rotkiewicz, Daniela, Piętak, Andrzej |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
Elektronička verzija članka |