Open AccessCOMPARISON OF CHEMICAL COMPOSITION OF WHEAT-OAT AND WHEAT-BARLEY BREAD WITH SOURDOUGHS FE RMENTED BY ‘LV2’ STARTER
Author(s) -
A. Kawka,
Danuta Górecka
Publication year - 2010
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2010/70/044-055
Subject(s) - starter , composition (language) , chemical composition , food science , biology , agronomy , chemistry , linguistics , philosophy , organic chemistry