Effect of Rosehip Flour on the Properties of Wheat Dough and Bread

Rosen Chochkov; et al.
Други: Denka Zlateva (*); Petya Ivanova (*); Dana Stefanova (*); Денка Златева (#*); Дана Стефанова (#*)

Детайли

Източник: Ukrainian Food Journal
Издателство: National University of Food Technologies
Местоиздаване: Kiev
Година на издаване: 2022
Страници: pp. 558-572
Том: 11
Ключови думи: шипково брашно, качество на хляба, rheology

ISBN: ISSN 2304-974X (print) ; 2313-5891 (online)
Пор.№: 4
Забележка: DOI: 10.24263/2304-974X-2022-11-4-6
Website: https://www.webofscience.com/wos/woscc/full-record/WOS:000975318300004

Действия

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

Chochkov, Rosen, et al. Effect of Rosehip Flour on the Properties of Wheat Dough and Bread, National University of Food Technologies, 2022, pp. 558-572, ISSN 2304-974X (print) ; 2313-5891 (online).

Chochkov, Rosen, et al. . Effect of Rosehip Flour on the Properties of Wheat Dough and Bread. Kiev: National University of Food Technologies, 2022, pp. 558-572, ISSN 2304-974X (print) ; 2313-5891 (online).

Chochkov, Rosen, et al. (2022) Effect of Rosehip Flour on the Properties of Wheat Dough and Bread, Kiev: National University of Food Technologies, pp. 558-572, ISSN 2304-974X (print) ; 2313-5891 (online)

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Effect of Rosehip Flour on the Properties of Wheat Dough and Bread

Детайли

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Действия