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Effect of pumpkin seed oil cake addition on rheological properties of wheat dough
- TOKÁR, Marián et al. Effect of pumpkin seed oil cake addition on rheological properties of wheat dough. In Book of abstracts and posters of the 12th international scientific conference Biotechnology and quality of raw materials and foodstuffs. 1st ed. [129] s. ISBN 978-80-552-1669-0. Biotechnology and quality of raw materials and foodstuffs. Nitra : Slovak University of Agriculture, 2017, [1] s. .
Počet záznamov: 1