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Jakość pieczywa pszennego z udziałem błonnika pokarmowego różnego pochodzenia

Year: 2009

Type: article

Source: Zywnosc-nauka Technologia Jakosc

Authors: Agata Wojciechowicz, Zygmunt Gil

Institution: Wrocław University of Environmental and Life Sciences

Language: Polish

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W996126044

FWCI: 0.603

Cites: 17

Cited by: 5

Related to: 10