The Moulding of Technological Properties and Quality of Bread by Adding Industrially Produced Concentrate of Acid-Whey Obtained During the Making of Cottage Cheese

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality - Poland
doi 10.15193/zntj/2012/81/056-067
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Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ

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