The impact of novel fermented products containing extruded wheat material on the quality of wheat bread.
Gražina Juodeikienė(Kaunas University of Technology), Lina Vaičiulytė-Funk(Kaunas University of Technology), Dalia Eidukonytė(Kaunas University of Technology), V. Narbutaitė(Kaunas University of Technology), Daiva Vidmantienė(Kaunas University of Technology), Joana Šalomskienė(Kaunas University of Technology)
University of Zagreb University Computing Centre (SRCE)
December 20, 2011
Cited by 16
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