Skip to content
Book Bag:
0
items
(Full)
Login
Language
English
Slovak
Catalog
Catalog Books
Articles
Catalog ONDV
Catalog OND
All Fields
Title
Author
Subject
Call Number
ISBN/ISSN
Find
Advanced
Importance of lactobacilli for...
Cite this
Print
Export Record
Export to MARC
Export to BibTeX
Export to Jednoduchý textový výpis
Export to ISBD (text)
Export to Citácia ISO 690 (HTML)
Export to Citácia ISO 690 (.doc)
Add to Book Bag
Remove from Book Bag
Permanent link
Importance of lactobacilli for bread-making industry
Bibliographic Details
Main Authors:
Šturdík, Ernest, 1947-2014
(Author)
,
Gereková, Petra
(Author)
,
Petruláková, Zuzana
(Author)
Format:
Article
Language:
English
Pozri predplatné
Predplatné
Kliknite na „Pozri predplatné“.
Holdings
Description
Similar Items
Staff View
Similar Items
The effect of lactobacilli starter culture on quality of bread
by: Petruláková, Zuzana, et al.
Chemometric analysis of nutritional and bread-making quality attributes of wheat cultivars
by: Šramková, Zuzana, et al.
Nutritional, antioxidant, and glycaemic characteristics of new functional bread
by: Holubková, Andrea, et al.
Effect of buckwheat hull hemicelluloses addition on the bread-making quality of wheat flour
by: Hromádková, Zdenka, et al.
Evaluation of antioxidant capacity and formation of processing contaminants during rye bread making
by: Horszwald, Anna, et al.
