Quality and Technological Properties of Flour with the Addition of Aesculus Hippocastanum and Castanea Sativa - Publication - Bridge of Knowledge

Quality and Technological Properties of Flour with the Addition of Aesculus Hippocastanum and Castanea Sativa

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Authors (3)

Fryderyk Sikora
Ireneusz Dariusz Ochmian prof. dr hab. inż.
Magdalena Sobolewska

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Category:: Magazine publication
Type:: Magazine publication
Published in:: Acta Universitatis Cibiniensis. Series E: Food Technology no. 26, edition 1, pages 43 - 54,
ISSN: 2344-150X
ISSN:: 2344-150X
Publication year:: 2022
DOI:: Digital Object Identifier (open in new tab) 10.2478/aucft-2022-0004
Verified by:: No verification

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