Open AccessEFFECCT OF ADDED OAT PRODUCTS ON BAKING CHARACTERISTICS OF RYE-OAT BLENDS
Author(s) -
Anna Czubaszek,
Z Karolini-Skaradzinska,
M. Fujarczuk
Publication year - 2011
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/2011/78/150-162
Subject(s) - avena , food science , agronomy , chemistry , biology