Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours
By: Soňa Gavurníková, Michaela Havrlentová, Ľubomír Mendel, Iveta Čičová, Magdaléna Bieliková and Ján Kraic
Open Access
|Dec 2011Language: English
Page range: 144 - 153
Published on: Dec 25, 2011
Published by: National Agricultural and Food Centre
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
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© 2011 Soňa Gavurníková, Michaela Havrlentová, Ľubomír Mendel, Iveta Čičová, Magdaléna Bieliková, Ján Kraic, published by National Agricultural and Food Centre
This work is licensed under the Creative Commons License.