A Study on the Effect of Mineral Substances and Lactic Acid Starter Cultures on the Properties of Bread of Wheat Flour Type 500

Denka Zlateva; Dana Stefanova

Чети онлайн

A Study on the Effect of Mineral Substances and Lactic Acid Starter Cultures on the Properties of Bread of Wheat Flour Type 500

ПCDR 40

Детайли

Източник: Scientific Works of University of Food Technologies = Научни трудове на Университет по хранителни технологии - Пловдив
Издателство: UFT Academic Publ. House
Местоиздаване: Plovdiv
Година на издаване: 2017
Страници: pp. 61 - 68
Том: 64

ISBN: ISSN 1314-7102 (CD) ; 2535-1311 (online)
Пор.№: 1
Website: http://uft-plovdiv.bg/site_files/file/scienwork/scienworks_2017/docs/1-9.pdf

Действия

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

Zlateva, Denka Yordanova, Stefanova, Dana Asenova A Study on the Effect of Mineral Substances and Lactic Acid Starter Cultures on the Properties of Bread of Wheat Flour Type 500, UFT Academic Publ. House, 2017, pp. 61 - 68, ISSN 1314-7102 (CD) ; 2535-1311 (online).

Zlateva, Denka Yordanova, Stefanova, Dana Asenova . A Study on the Effect of Mineral Substances and Lactic Acid Starter Cultures on the Properties of Bread of Wheat Flour Type 500. Plovdiv: UFT Academic Publ. House, 2017, pp. 61 - 68, ISSN 1314-7102 (CD) ; 2535-1311 (online).

Zlateva, Denka Yordanova, Stefanova, Dana Asenova (2017) A Study on the Effect of Mineral Substances and Lactic Acid Starter Cultures on the Properties of Bread of Wheat Flour Type 500, Plovdiv: UFT Academic Publ. House, pp. 61 - 68, ISSN 1314-7102 (CD) ; 2535-1311 (online)

* Моля, проверите цитатите за точност, преди да ги включите в работата си.

A Study on the Effect of Mineral Substances and Lactic Acid Starter Cultures on the Properties of Bread of Wheat Flour Type 500

Детайли

Допълнителна информация

Действия