Zlateva, D., Karadzhov, G. Sensory Quality of Bread Prepared With Leavens of Lactic Acid Bacteria and Added Amino Acids. 2008 p. 50 - 57, ISSN 1810-7028.
Zlateva, D., Karadzhov, G. Sensory Quality of Bread Prepared With Leavens of Lactic Acid Bacteria and Added Amino Acids. 2008 p. 50 - 57, ISSN 1810-7028.
Zlateva, D., Karadzhov, G. (2008) Sensory Quality of Bread Prepared With Leavens of Lactic Acid Bacteria and Added Amino Acids, p. 50 - 57, ISSN 1810-7028.
Zlateva, D., & Karadzhov, G. (2008). Sensory Quality of Bread Prepared With Leavens of Lactic Acid Bacteria and Added Amino Acids. p. 50 - 57.
Zlateva D, Karadzhov G. Sensory Quality of Bread Prepared With Leavens of Lactic Acid Bacteria and Added Amino Acids. 2008. p. p. 50 - 57. ISBN: ISSN 1810-7028.
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