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Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour.
Stepniewska, Sylwia; Hassoon, Waleed H; Szafranska, Anna; Cacak-Pietrzak, Grazyna; Dziki, Dariusz.
Afiliação
  • Stepniewska S; Department of Grain Processing and Bakery, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland.
  • Hassoon WH; Department of Food Technology, College of Food Sciences, University of Al-Qasim Green, Babylon 964, Iraq.
  • Szafranska A; Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 1, 20-286 Lublin, Poland.
  • Cacak-Pietrzak G; Department of Grain Processing and Bakery, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland.
  • Dziki D; Department of Grain Processing and Bakery, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland.
Foods ; 8(8)2019 Aug 08.
Article em En | MEDLINE | ID: mdl-31398871
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2019 Tipo de documento: Article