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COMPARISON OF CHEMICAL COMPOSITION OF WHEAT-OAT AND WHEAT-BARLEY BREAD WITH SOURDOUGHS FE RMENTED BY ‘LV2’ STARTER
COMPARISON OF CHEMICAL COMPOSITION OF WHEAT-OAT AND WHEAT-BARLEY BREAD WITH SOURDOUGHS FE RMENTED BY ‘LV2’ STARTER
2010
Kawka, A.,Uniwersytet Przyrodniczy, Poznan (Poland). Inst. Technologii Zywnosci Pochodzenia Roslinnego
Gorecka, D.,Uniwersytet Przyrodniczy, Poznan (Poland). Katedra Technologii Zywienia Człowieka
Keywords:
Chemical composition
Leavening agent
Bran
Geography
Food science
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