THE USE OF COLOR WHEAT SPENT GRAIN AS AN INGREDIENT FOR THE PRODUCTION OF BAKERY PRODUCTS Article

http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000392968500102&KeyUID=WOS:000392968500102

Overview

authors

publication date

2016

published in

Proceedings of International Phd Students Conference, (Mendelnet 2016) Journal