THE MOULDING OF TECHNOLOGICAL PROPERTIES AND QUALITY OF BREAD BY ADDING INDUSTRIALLY PRODUCED CONCENTRATE OF ACID-WHEY OBTAINED DURING THE MAKING OF COTTAGE CHEESE

full text is not available in portal

Category:: Magazine publication
Type:: Magazine publication
Published in:: Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality
ISSN: 1425-6959
ISSN:: 14256959
Publication year:: 2012
DOI:: Digital Object Identifier (open in new tab) 10.15193/zntj/2012/81/056-067
Verified by:: No verification

seen 13 times

Search