Open AccessEFFECT OF LUPINE FLOUR ADDITION ON QUALITY OF TRITICALE FLOUR BREAD
Author(s) -
Adam Kopeć,
Aldona Bać
Publication year - 2013
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/2013/90/142-153
Subject(s) - triticale , food science , quality (philosophy) , rice flour , wheat flour , mathematics , chemistry , agronomy , biology , raw material , physics , organic chemistry , quantum mechanics