[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关键词
书目信息
页码
pp. 15-18
其它主题
Pate de cuisson; Acidite; Propiedades organolepticas; Masa de panaderia; Propriete organoleptique; Qualite; Bacterie lactique; Bacterias acido lacticas
语言
塞尔维亚
注释
3 ill. in colour
3 tables
Text in cyrillic
翻译的标题
Prirodno kiselo testo u funkciji proizvodnje tradicionalnih vrsta hleba
2007-05-15
AGRIS AP