Afișare rezultate
Effect of egg yolk powder addition on rheological parameters of wheat flour dough and bread quality |
Codina Georgiana Gabriela, Mironeasa Silvia, Mironeasa Costel |
„Ștefan cel Mare” University, Suceava |
Modern Technologies in the Food Industry |
Vol.1. 2012. Chișinău, Republica Moldova. ISBN 978-9975-87-428-1. |
Disponibil online 29 September, 2020. Descarcări-1. Vizualizări-457 |
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