INFLUENCE OF ADDITION OF OAT AND LENTIL ON THE CONTENT OF THE DETECTED COMPONENTS IN BREAD

INFLUENCE OF ADDITION OF OAT AND LENTIL ON THE CONTENT OF THE DETECTED COMPONENTS IN BREAD

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Bibliographic Details
Main Authors:	Helena Frančáková, Alena Vollmannová, Tatiana Bojňanská
Format:	Article
Language:	English
Published:	HACCP Consulting 2010-05-01
Series:	Potravinarstvo
Subjects:	bread product, addition, mineral component, heavy metal
Online Access:	http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/42

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