Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes
Language: English
Page range: 99 - 112
Submitted on: Jan 10, 2020
Accepted on: Apr 27, 2020
Published on: Jun 25, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2020 Monika Michalak-Majewska, Siemowit Muszyński, Bartosz Sołowiej, Wojciech Radzki, Waldemar Gustaw, Katarzyna Skrzypczak, Piotr Stanikowski, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.