Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties - Publication - Bridge of Knowledge

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Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties

Abstract

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Authors (8)

  • Photo of Veronika Valková

    Veronika Valková

  • Photo of Hana Ďúranová

    Hana Ďúranová

  • Photo of Jana Štefániková

    Jana Štefániková

  • Photo of Michal Miškeje

    Michal Miškeje

  • Photo of Marián Tokár

    Marián Tokár

  • Photo of Lucia Gabríny

    Lucia Gabríny

  • Photo of Dr inż. Przemysław Kowalczewski

    Przemysław Kowalczewski Dr inż.

  • Photo of Miroslava Kačániová

    Miroslava Kačániová

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Details

Category:
Magazine publication
Type:
Magazine publication
Published in:
Applied Rheology no. 30, edition 1, pages 138 - 150,
ISSN: 1617-8106
ISSN:
1617-8106
Publication year:
2020
DOI:
Digital Object Identifier (open in new tab) 10.1515/arh-2020-0112
Verified by:
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