Effect of Temperature and Used Ingredients on Rheological Parameters of Pancake Dough
By: Peter Hlaváč and Monika Božiková
Open Access
|Dec 2013DOI: https://doi.org/10.2478/ata-2013-0016 | Journal eISSN: 1338-5267
Language: English
Page range: 63 - 66
Published on: Dec 31, 2013
Published by: Slovak University of Agriculture in Nitra
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
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© 2013 Peter Hlaváč, Monika Božiková, published by Slovak University of Agriculture in Nitra
This work is licensed under the Creative Commons License.