Application of the Rites sourdough and its' influence on the quality of the ready-made product in the technological process of producing the whole-grain, rye bread with shelled sunflower-seeds

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dc.contributor.authorDziuba, Szymon T.
dc.contributor.authorStasiak-Betlejewska, Renata
dc.contributor.authorGołębiecka, Natalia
dc.contributor.organizationUniwersytet Ekonomiczny we Wrocławiupl_PL
dc.date.accessioned2016-06-27T07:25:27Z
dc.date.available2016-06-27T07:25:27Z
dc.date.issued2012
dc.description.epersonSzymon T. Dziuba
dc.identifier.citationApplication of the Rites sourdough and its' influence on the quality of the ready-made product in the technological process of producing the whole-grain, rye bread with shelled sunflower-seeds/ Szymon T. Dziuba, Renata Stasiak-Betlejewska, Natalia Gołębiecka, w:The indentification of value stream factors in different branches. Cejle: Faculty of Logistics, University of Maribor, 2012, s.149-164pl_PL
dc.identifier.isbn978-961-6562-62-1
dc.identifier.urihttps://open.icm.edu.pl/handle/123456789/9858
dc.language.isoenpl_PL
dc.publisherFaculty of Logistics, University of Mariborpl_PL
dc.rightsUznanie autorstwa 3.0 Polska
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/pl/
dc.subjectimproving technological processespl_PL
dc.subjectbreadpl_PL
dc.subjectPN-74108:1996 normpl_PL
dc.titleApplication of the Rites sourdough and its' influence on the quality of the ready-made product in the technological process of producing the whole-grain, rye bread with shelled sunflower-seedspl_PL
dc.typearticlepl_PL
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