Oat–buckwheat breads – technological quality, staling and sensory properties - Publication - Bridge of Knowledge

Oat–buckwheat breads – technological quality, staling and sensory properties

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Authors (6)

M. Wronkowska
A. Jarmułowicz
G. Lamparski
T. Jeliński
C.M. Haros
Małgorzata WRONKOWSKA

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Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: Irish Journal of Agricultural and Food Research no. 59, edition 1,
ISSN: 2009-9029
ISSN:: 2009-9029
Publication year:: 2020
DOI:: Digital Object Identifier (open in new tab) 10.15212/ijafr-2020-0105
Verified by:: No verification

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