[Natural acid dough as a function of the production of traditional kinds of bread]
2007
Kovacevic, D.,Pekarski centar Progres, Novi Sad (Serbia) | Kovacevic, B.,Pekarski centar Progres, Novi Sad (Serbia)
AGROVOC Keywords
Bibliographic information
Pagination
pp. 15-18
Other Subjects
Pate de cuisson; Acidite; Propiedades organolepticas; Masa de panaderia; Propriete organoleptique; Qualite; Bacterie lactique; Bacterias acido lacticas
Language
Serbian
Note
3 ill. in colour
3 tables
Text in cyrillic
Translated Title
Prirodno kiselo testo u funkciji proizvodnje tradicionalnih vrsta hleba
2007-05-15
AGRIS AP
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This bibliographic record has been provided by Matica Srpska Library
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