Vitamīnu satura izmaiņas pilngraudu rudzu maizes ražošanā / Changes in Vitamin Content during the Whole Grain Rye Bread Processing
By: Vija Ozoliņa and Daiga Kunkulberga
Open Access
|Jul 2013
DOI: https://doi.org/10.2478/plua-2013-0002 | Journal eISSN: 2256-0939
Language: English
Page range: 11 - 20
Published on: Jul 3, 2013
Published by: Latvia University of Life Sciences and Technologies
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2013 Vija Ozoliņa, Daiga Kunkulberga, published by Latvia University of Life Sciences and Technologies
This work is licensed under the Creative Commons License.