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MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 13 (2023): Issue 1 (November 2023)
Open Access
Effect of whole-grain flour addition on bread sensory quality
Alexandra Tauferová
Alexandra Tauferová
Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno
Brno,
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Tauferová, Alexandra
and
Hana Hellingerová
Hana Hellingerová
Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno
Brno,
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Hellingerová, Hana
Nov 26, 2023
MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 13 (2023): Issue 1 (November 2023)
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Published Online:
Nov 26, 2023
Page range:
3 - 13
DOI:
https://doi.org/10.2478/mjfst-2023-0001
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© 2023 Alexandra Tauferová et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
