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  • Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt
    Grobelnik Mlakar, Silva ...
    Vir: Czech Journal of Food Sciences. - ISSN 1212-1800 (Letn. 27, št. 5, 2009, str. 309-319)
    Vrsta gradiva - članek, sestavni del
    Leto - 2009
    Jezik - angleški
    COBISS.SI-ID - 2858540

vir: Czech Journal of Food Sciences. - ISSN 1212-1800 (Letn. 27, št. 5, 2009, str. 309-319)

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