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

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Източник: Ukrainian Food Journal
Издателство: National University of Food Technologies
Местоиздаване: Kiev
Година на издаване: 2022
Пор.№: 4
Страници: pp. 558-572
Том: 11

ISBN: ISSN 2304-974X (print) ; 2313-5891 (online)
Забележка: DOI:
https://www.doi.org/10.24263/2304-974X-2022-11-4-6;

https://www.scopus.com/record/display.uri?eid=2-s2.0-85159922449&origin=resultslist&sort=plf-f&src=s&st1=zlateva&st2=denka&nlo=1&nlr=20&nls=count-f&sid=a6dca77de88e610dd5be5f8b4f4c0cf0&sot=anl&sdt=aut&sl=38&s=AU-ID%28%22Zlateva%2c+Denka+Y.%22+57205632767%29&relpos=1&citeCnt=0&searchTerm=;

https://nuft.edu.ua/doi/doc/ufj/2022/4/6.pdf
Системен №: 14752
Допълнителна сигнатура: E 27
Website: https://www.webofscience.com/wos/woscc/full-record/WOS:000975318300004

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

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).

(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).

(2022). Effect of Rosehip Flour on the Properties of Wheat Dough and Bread. Kiev: National University of Food Technologies, pp. 558-572.

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

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

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