Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls
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DOI: https://doi.org/10.1515/acs-2016-0003 | Journal eISSN: 1339-3065 (formerly 1337-978X) | Journal ISSN: 1337-978X
Language: English
Page range: 14 - 18
Published on: Jun 8, 2016
Published by: Slovak University of Technology in Bratislava
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
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© 2016 Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, published by Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.