Open AccessQUALITY OF DOUGH AND BREAD MADE OF WHEAT FLOUR AND BUCKWHEAT BRINI DEPENDING ON THE TECHNOLOGICAL ADDITIVES
Author(s) -
Mirosław Żmijewski
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/2010/72/093-103
Subject(s) - food science , wheat flour , wheat bread , quality (philosophy) , bread making , chemistry , physics , quantum mechanics