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The effect of the addition of various types of oils on the technological quality of wheat dough and bread
Title The effect of the addition of various types of oils on the technological quality of wheat dough and bread [elektronický zdroj] / Lucia Mikolášová ... [et al.] Author-s Čišecká, Lucia, ; SPUFBP31 (Author) Ivanišová, Eva, ; SPUFBP32 (Author) Tokár, Marián, (Author) Šnirc, Marek, ; SPUFBP32 (Author) Lidiková, Judita, ; SPUFBP32 (Author) Balážová, Želmíra, ; SPUFBP31 (Author) Description ilustr. Notes Popis urobený 13.10.2022. Vydané v rámci projektu 06-GASPU-2021, Drive4SIFood 313011V336 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Journal of Microbiology, Biotechnology and Food Sciences [Online]. -- ISSN 1338-5178. -- Vol. 12, no. 2 (2022), e5703 [7] s. Category of Publication Activity ADN Category of Publication Activity V3 Subject-s múka farinografické ukazovatele kvalita pekárskych materiálov cestá chlieb oleje potravinárske aditíva Country Slovakia Language English URL https://doi.org/10.55251/jmbfs.5703 Database Agro-bibliography
Number of the records: 1