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THE COMPARISON OF QUALITY AND CHEMICAL COMPOSITION OF BREADS BAKED WITH RESIDUAL AND COMMERCIAL OAT FLOURS AND WHEAT FLOUR
THE COMPARISON OF QUALITY AND CHEMICAL COMPOSITION OF BREADS BAKED WITH RESIDUAL AND COMMERCIAL OAT FLOURS AND WHEAT FLOUR
2013
Dorota Litwinek
Halina Gambuś
Gabriela Zięć
Renata Sabat
Anna Wywrocka-Gurgul
Wiktor Berski
Keywords:
Food science
Residual
Chemical composition
Materials science
wheat flour
Chemistry
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