Porównanie składu chemicznego i właściwości teksturalnych muffin z mieszanki bezglutenowej i mąk owsianych
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2015, Vol 22, Issue 1
Abstract
Authors and Affiliations
Rafał Ziobro, Dorota Litwinek, Barbara Mickowska
Keywords
Related Articles
- EP ID EP142905
- DOI 10.15193/zntj/2015/98/010
- Views 56
- Downloads 0
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