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 2011Download Article
Download the full article as a PDF file.
Language: English
Page range: 144 - 153
Published online: Dec 25, 2011
Published in print: Dec 1, 2011
Published by: National Agricultural and Food Centre
In partnership with: Paradigm Publishing Services
Keywords:
Related subjects:
© 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.