Open AccessThe Advanced Approaches to Nutritional and Breadmaking Quality of Wheat, Barley and Rye Flour
Author(s) -
Marcela Sluková,
Nikoleta Velebna,
L. Krejčířová,
I. Honců,
Е.В. Будилова
Publication year - 2012
Publication title -
journal of food science and engineering
Language(s) - English
Resource type - Journals
eISSN - 2164-5795
pISSN - 2159-5828
DOI - 10.17265/2159-5828/2012.04.005
Subject(s) - wheat flour , food science , quality (philosophy) , agronomy , business , microbiology and biotechnology , agricultural engineering , biology , engineering , physics , quantum mechanics
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