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Effect of pumpkin seed oil cake addition on rheological properties of wheat dough
- Effect of pumpkin seed oil cake addition on rheological properties of wheat dough / Marián Tokár ... [et al.]. -- ilustr. In: Book of abstracts and posters of the 12th international scientific conference Biotechnology and quality of raw materials and foodstuffs. -- 1st ed.. -- [129] s.. -- 978-80-552-1669-0 (brož.) Biotechnology and quality of raw materials and foodstuffs. -- Nitra : Slovak University of Agriculture, 2017. -- [1] s. pšeničná múka * chlieb * cestá * múčniky * pekárske výrobky * nutričná hodnota * tekvicový olej * reologické vlastnosti
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