Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls
Language: English
Page range: 14 - 18
Published on: Jun 8, 2016
Published by: Slovak University of Technology
In partnership with: Paradigm Publishing Services
Publication frequency: 2 times per year
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© 2016 Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, published by Slovak University of Technology
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.