Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality
Titel:
Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality
Auteur:
Bartkiene, Elena Valionyte, Aiste Starkute, Vytaute Klupsaite, Dovile Mockus, Ernestas Zokaityte, Egle Cernauskas, Darius Rocha, João Miguel Özogul, Fatih Ruibys, Romas Liatukas, Zilvinas Ruzgas, Vytautas