Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materials
oraz
10 paź 2017
O artykule
Data publikacji: 10 paź 2017
Zakres stron: 36 - 60
DOI: https://doi.org/10.1515/ausal-2017-0003
Słowa kluczowe
© 2017 J. Csapó et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Csapó, J.
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen, Hungary
Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food ScienceRomania
Schobert, N.
Hungary