Wplyw dodatku produktow owsianych na jakosc pieczywa pszennego

• Autorzy: Wolska P , Ceglinska A. , Rudzinska A.

Warianty tytułu

EN

Influence of oat products addition on wheat bread quality

• Języki publikacji: PL

Abstrakty

PL

EN

Słowa kluczowe

PL

pieczywo pszenne; otreby owsiane; produkty owsiane; dodatki do zywnosci; cechy organoleptyczne; wlasciwosci fizyczne; platki owsiane; jakosc; blonnik owsiany

• Wydawca: -
• Czasopismo: Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu
• Rocznik: 2009
• Tom: 03
• Numer: 4
• Opis fizyczny: http://www.npt.up-poznan.net/tom3/zeszyt4/art_111.pdf

Twórcy

autor

Wolska P

• Szkola Glowna Gospodarstwa Wiejskiego, ul.Nowoursynowska 159 C, 02-776 Warszawa

autor

Ceglinska A.

autor

Rudzinska A.

Bibliografia

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