Sensory Quality of Bread Prepared With Leavens of Lactic Acid Bacteria and Added Amino Acids

Denka Zlateva; Grozdan Karadzhov

Детайли

Източник: Forum War International
Година на издаване: 2008
Страници: p. 50 - 57
Том: 1

ISBN: ISSN 1810-7028
Забележка: International Scienific Internet Journal
Website: http://forumware.wu-wien.ac.at/

Действия

MLA (7th edition) Chicago / Turabian (16th edition) Harvard

Zlateva, Denka, Karadzhov, Grozdan Sensory Quality of Bread Prepared With Leavens of Lactic Acid Bacteria and Added Amino Acids, , 2008, p. 50 - 57, ISSN 1810-7028.

Zlateva, Denka, Karadzhov, Grozdan . Sensory Quality of Bread Prepared With Leavens of Lactic Acid Bacteria and Added Amino Acids. : , 2008, p. 50 - 57, ISSN 1810-7028.

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

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Sensory Quality of Bread Prepared With Leavens of Lactic Acid Bacteria and Added Amino Acids

Детайли

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Действия