The Latest Innovations in Wheat Flour Milling: A Review
Dariusz Dziki
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in LublinLublin, Poland
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02 ago 2023
INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 02 ago 2023
Pagine: 147 - 162
Ricevuto: 01 set 2022
Accettato: 01 mag 2023
DOI: https://doi.org/10.2478/agriceng-2023-0011
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© 2023 Dariusz Dziki, published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.
Dziki, Dariusz
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in LublinLublin, Poland