Improvement of Fatty Acid Profile in Breads Supplemented with Chestnut, Pumpkin, and Rosehip Flours

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

Детайли

Източник: Bulgarian Journal of Agricultural Science
Издателство: Agricultural Academy of Bulgaria
Местоиздаване: Sofia
Година на издаване: 2023
Страници: pp. 886-894
Том: 29
Ключови думи: брашно от кестени, брашно от тиквени семки, шипково брашно, хляб, мастни киселини, chestnut flour, pumpkin seed flour, rosehip flour, bread, fatty acids

ISBN: ISSN 1310-0351 (print) ; 2534-983X (online)
Пор.№: 5
Забележка: Авт.: Petya Ivanova, Denka Yordanova Zlateva, Rosen Chochkov, Dana Asenova Stefanova
Website: https://www.agrojournal.org/29/05-15.pdf ; https://www.scopus.com/record/display.uri?eid=2-s2.0-85175237967&origin=resultslist

Действия

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

Ivanova, Petya, et al. Improvement of Fatty Acid Profile in Breads Supplemented with Chestnut, Pumpkin, and Rosehip Flours, Agricultural Academy of Bulgaria, 2023, pp. 886-894, ISSN 1310-0351 (print) ; 2534-983X (online).

Ivanova, Petya, et al. . Improvement of Fatty Acid Profile in Breads Supplemented with Chestnut, Pumpkin, and Rosehip Flours. Sofia: Agricultural Academy of Bulgaria, 2023, pp. 886-894, ISSN 1310-0351 (print) ; 2534-983X (online).

Ivanova, Petya, et al. (2023) Improvement of Fatty Acid Profile in Breads Supplemented with Chestnut, Pumpkin, and Rosehip Flours, Sofia: Agricultural Academy of Bulgaria, pp. 886-894, ISSN 1310-0351 (print) ; 2534-983X (online)

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Improvement of Fatty Acid Profile in Breads Supplemented with Chestnut, Pumpkin, and Rosehip Flours

Детайли

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Действия