Attempt to use dry Biopan-s sourdough to modify the technological process of whole-grain, rye bread production

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Authors
Dziuba, Szymon T.
Stasiak-Betlejewska, Renata
Gołębiecka, Natalia
Date
2012
Journal Title
Journal ISSN
Volume Title
Publisher
Faculty of Logistics, University of Maribor
License
Creative Commons License
Uznanie autorstwa 3.0 Polska
Abstract
Description
Keywords
improvement of baked oods  bread  organoleptic evaluation
Citation
Attempt to use dry Biopan-s sourdough to modify the technological process of whole-grain, rye bread production/ Szymon T. Dziuba, Renata Stasiak-Betlejewska, Natalia Gołębiecka, w: Improvement of production/ service processes. Cejle: Faculty of Logistics, University of Maribor, 2012, s. 96-111
URI
https://open.icm.edu.pl/handle/123456789/9859
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