Effect of Pumpkin Seed Flour, Chestnut Flour, and Rosehip Flour on Wheat Bread Staling Rate

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

Детайли

Източник: Ukrainian Food Journal
Издателство: National University of Food Technologies
Местоиздаване: Kiev
Година на издаване: 2024
Страници: pp. 76-90
Том: 13
Ключови думи: пшеничен хляб, брашно от тиквени семки, брашно от кестени, брашно от шипки

ISBN: ISSN 2304-974X (print) ; 2313-5891 (online)
Пор.№: 1
Забележка: https://doi.org/10.24263/2304- 974X-2024-13-1-6 ; https://www.scopus.com/authid/detail.uri?authorId=57205632767 ; https://www.webofscience.com/wos/woscc/full-record/WOS:001243989400004
Website: http://ufj.ho.ua/Archiv/UKRAINIAN%20FOOD%20JOURNAL%202024%20V.13%20Is.1.pdf

Действия

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

Chochkov, Rosen M., et al. Effect of Pumpkin Seed Flour, Chestnut Flour, and Rosehip Flour on Wheat Bread Staling Rate, National University of Food Technologies, 2024, pp. 76-90, ISSN 2304-974X (print) ; 2313-5891 (online).

Chochkov, Rosen M., et al. . Effect of Pumpkin Seed Flour, Chestnut Flour, and Rosehip Flour on Wheat Bread Staling Rate. Kiev: National University of Food Technologies, 2024, pp. 76-90, ISSN 2304-974X (print) ; 2313-5891 (online).

Chochkov, Rosen M., et al. (2024) Effect of Pumpkin Seed Flour, Chestnut Flour, and Rosehip Flour on Wheat Bread Staling Rate, Kiev: National University of Food Technologies, pp. 76-90, ISSN 2304-974X (print) ; 2313-5891 (online)

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

Effect of Pumpkin Seed Flour, Chestnut Flour, and Rosehip Flour on Wheat Bread Staling Rate

Детайли

Допълнителна информация

Действия