Effect of wholegrain buckwheat flour addition on chemical composition and sensory quality of nutritive enriched wheat scones.

/unibl/sci/idNaucniRad:33308

664.641.019:547.466.1

Пронађите сличне уносеAcademic Article

Пронађите сличне уносеtext

Пронађите сличне уносе2023-12

N. Lakić-Karalić, L. Vasilišin, S. Grujić, B. Odžaković, T. Marić, Effect of wholegrain buckwheat flour addition on chemical composition and sensory quality of nutritive enriched wheat scones., Journal of Chemists, Technologists and Environmentalists, Vol. 4, No. 1, pp. 1 - 6, Dec, 2023

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Пронађите сличне уносеJournal of Chemists, Technologists and Environmentalists

Пронађите сличне уносе2712-1267