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Effect of whole-grain flour addition on bread sensory quality Cover

Effect of whole-grain flour addition on bread sensory quality

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 13 (2023): Issue 1 (November 2023)
By: Alexandra Tauferová and  Hana Hellingerová  
Open Access
|Nov 2023
DOI: https://doi.org/10.2478/mjfst-2023-0001 | Journal eISSN: 1805-529X | Journal ISSN: 1805-5281
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Language: English
Page range: 3 - 13
Published on: Nov 26, 2023
Published by: University of Veterinary Sciences Brno
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Related subjects:
Business and economics,
Political economics,
Economic policy,
Business management,
Industries,
Agribusiness, food industry,
Industrial chemistry,
Food science and technology,
Medicine,
Veterinary medicine

© 2023 Alexandra Tauferová, Hana Hellingerová, published by University of Veterinary Sciences Brno
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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