ACID whey concentrated by ultrafiltration a tool for modeling bread properties - Publication - Bridge of Knowledge

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ACID whey concentrated by ultrafiltration a tool for modeling bread properties

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Authors (8)

  • Photo of Dr hab. inż. Małgorzata WRONKOWSKA

    Małgorzata WRONKOWSKA Dr hab. inż.

  • Photo of  Monika Jadacka

    Monika Jadacka

  • Photo of  Maria Soral-Śmietana

    Maria Soral-Śmietana

  • Photo of  Lidia Zander

    Lidia Zander

  • Photo of  Fabian Dajnowiec

    Fabian Dajnowiec

  • Photo of  Paweł Banaszczyk

    Paweł Banaszczyk

  • Photo of  Tomasz Jeliński

    Tomasz Jeliński

  • Photo of  Beata Szmatowicz

    Beata Szmatowicz

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Details

Category:
Magazine publication
Type:
Magazine publication
Published in:
LWT-FOOD SCIENCE AND TECHNOLOGY no. 61, edition 1, pages 172 - 176,
ISSN: 0023-6438
ISSN:
00236438
Publication year:
2015
DOI:
Digital Object Identifier (open in new tab) 10.1016/j.lwt.2014.11.019
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