Application of Grasspea Wholemeal in the Technology of White Bread Production

Polish Journal of Food and Nutrition Sciences

Volumn 62, Issue 4, 2012, Pages 207-213

  Kasprzak, Małgorzata ^a   Rzedzicki, Zbigniew ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Dietary fibre; Fractional composition of dietary fibre; Grasspea wholemeal; Physical properties; White bread

Indexed keywords

EID: 84867734745     PISSN: 12300322     EISSN: None     Source Type: Journal    
DOI: 10.2478/v10222-012-0056-6     Document Type: Article

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