학술논문
Process relevant methods using the doughLAB to evaluate the effect of salt on bread dough
Document Type
Conference Paper
Author
Source
In: Proceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technologists , Proceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technologists. (Proceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technologists, 2011, :30-38)
Subject
Language
English