Influence of Lacto-Fermented Traditional and Colored Wheat Grain Wholemeal Flour on Wheat Biscuit Quality

AuthID
 P-00Z-YDN
12
Author(s)
Bartkiene, E
·
Valionyte, A
·
Starkute, V
·
Klupsaite, D
·
Mockus, E
·
Zokaityte, E
·
Cernauskas, D
·
Özogul, F
·
Ruibys, R
·
Liatukas, Z
·
Ruzgas, V
Tipo de Documento
Article
Year published
2024
Publicado
in JOURNAL OF CEREAL SCIENCE, ISSN: 0733-5210
Volume: 115, Páginas: 103831 (11)
Indexing
Wos®
Scopus®
Crossref®1
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85185979219
Wos: WOS:001140632600001
Source Identifiers
ISSN: 0733-5210
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