Open AccessQUALITY OF WHEAT DOUGH AND BREAD CONTAINING WHEY ADDITIVE
Author(s) -
Z Karolini-Skaradzinska,
Anna Czubaszek,
Dorota Łuczak,
Anna Frączak
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/2010/73/046-057
Subject(s) - food science , wheat bread , chemistry , quality (philosophy) , wheat flour , physics , quantum mechanics