Open AccessTHE MOULDING OF TECHNOLOGICAL PROPERTIES AND QUALITY OF BREAD BY ADDING INDUSTRIALLY PRODUCED CONCENTRATE OF ACID-WHEY OBTAINED DURING THE MAKING OF COTTAGE CHEESE
Author(s) -
Małgorzata Wronkowska,
M. SoralŚmietana,
L. Zander,
Z. Zander,
Monika Jadacka
Publication year - 2012
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/2012/81/056-067
Subject(s) - food science , injection moulding , quality (philosophy) , cottage industry , chemistry , pulp and paper industry , materials science , engineering , composite material , physics , quantum mechanics , medicine , pathology , rural area