학술논문
EFFECT OF CARROT FIBER ADDITION ON THE QUALITY OF REDUCED FAT MUFFINS
Document Type
Article
Author
Source
In: Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality . (Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality, 2023, 30(4):79-93)
Subject
Language
English
Polish
Polish
ISSN
24510777
24510769
24510769