Utilisation of triticale (X Triticosecale Wittmack) and residual oat flour in breadmaking

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چکیده

Utilisation of triticale (X Triticosecale Wittmack) and residual oat flour in breadmaking | Anna Fraś, Kinga Gołębiewska, Damian Gołębiewski, Magdalena Wiśniewska, Marlena Gzowska, Dariusz R. Mańkowski Agricultural Journals

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ژورنال

عنوان ژورنال: Czech Journal of Food Sciences

سال: 2021

ISSN: ['1805-9317', '1212-1800']

DOI: https://doi.org/10.17221/249/2020-cjfs